Ham and pease pudding - the story of our restaurant

Now you have your chosen mincemeat, shop bought and doctored or home made. All that is require is some pastry, not too rich or sweet as the filling is both of them so I would recommend a light crumbly pastry with the addition of a little ground almonds and very little sugar.

To make 12 small mince pies or one large tart of 12cm

Preheat the oven to 180oc, and grease you tart case or mince pie tin.

200g plain flour

40g ground almonds

Pinch salt

90g butter diced

30g white sugar

plus extra for dusting

1 egg yolk

In a food processor place the dry ingredients in the mixing bowl and pulse till mixed. Then add the diced butter a little at the time till it resembles breadcrumbs. Now add the yolk, and pulse till it comes together. Knead briefly and wrap in cling film and rest for half an hour in the fridge. Roll out on a floured surface and line your chosen cases. Fill with mince meat and place a lid on them, dust with caster sugar and bake till crisp and golden. Eat warm or cold with mulled wine or cider and Carols.