Patchwork mince pies with orange

Take the pastry out of the fridge 20 minutes ahead. Scrub the orange in warm water, then dry. Mix the finely grated zest with 75g sugar.

Unroll the pastry, press in some orange sugar, then stamp out 12 circles with an 8cm fluted cutter and use to line a shallow bun tin. Using the cutter or kitchen scissors, snip the trimmings into little squares or shapes. Fill each case with 2 tsp mincemeat. Top with a patchwork of pastry shapes, then brush with a little orange juice and sprinkle with the remaining orange sugar.

Bake in a preheated oven at 200ºC, gas mark 6 for 18-20 minutes, or until golden and bubbling. Allow to cool briefly in the tin, then move to a cooling rack. Serve warm.