Mince pies with spiced orange crumble topping

For the pastry, put the flour, almonds, caster sugar, butter and vanilla into a food processor and whizz to form crumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to a dough, adding a drop more water if needed. Turn onto your worktop and gently knead until smooth. Wrap and chill for about 30 minutes.

Before you wash the food processor, make the crumble topping. Briefly pulse together the 75g flour, demerara sugar, 60g butter, orange zest and mixed spice to a chunky crumble mixture, then set aside.

Preheat the oven to 200ºC, gas mark 6. Roll out the chilled pastry to the thickness of a £1 coin on a lightly floured surface. Cut out 24 rounds using an 8-9cm pastry cutter, re-rolling any trimmings. Press the rounds into the holes of 2x12-hole bun tins and lightly pinch the edges with your fingers for a fluted effect.

Divide the mincemeat between the cases (about 1 heaped tbsp in each) and scatter the crumble over the tops. Bake for 15 minutes, until golden and crisp.

Leave to cool in the tin for a few minutes, then transfer to a wire rack. Once cooled, dust with icing sugar to serve, if liked, or freeze for up to 3 months. The pies can be reheated from frozen in the oven at 200ºC, gas mark 6, for 12-15 minutes.