Mini Cranberry, Fig and Apple Mince Pies

For the shortcrust pastry, put the dry ingredients and butter into a food processor. Blitz quickly to rub the butter into the flour, the mixture should resemble breadcrumbs.

Add the white wine vinegar and water and blitz again for a few seconds until a dough is formed. Remove from the processor and shape into a flat round. Wrap in clingfilm and rest in the fridge for at least an hour or overnight until needed.

For the filling, put all the ingredients in a Le Creuset 18cm saucepan and heat gently to melt the butter and the dissolve the sugar. Simmer for 8-10 minutes until the fruit is soft. Then, blitz briefly with a hand blender or in a food processor until finely textured. Allow to cool, then store in a container overnight so the flavours can mature.

To assemble, divide the pastry into 4, keep 3 portions chilled in the fridge until ready to use. Roll out the first portion between baking parchment or clingfilm to a thickness of ½ cm. Cut 12 x 7cm discs and carefully push into each hole of the 12 Cup Mini Muffin Tray, to line each hole snugly. Trim off the excess pastry and keep all the trimmings. Chill the lined tin in the fridge for at least 10 minutes to firm up the pastry before filling. Roll out another portion of pastry and cut out 12 pastry lids, either stars or 6cm circles. Place on a clingfilm lined plate and cover before putting back into the fridge to firm up. The remaining two portions of pastry can be used to make another batch.

Stir the fruit mincemeat to loosen and, if necessary, add 1-2 tablespoons of hot water, to achieve a moist but not wet consistency.

Fill each chilled pastry case with a generous teaspoon of fruit mincemeat. Press a few pistachios and some dark chocolate into the filling if desired (optional). Then top with a pastry circle or star, pressing the edges gently to seal. Cover and chill again for at least 10 minutes.

Sprinkle a little caster sugar over each mince pie then bake in a preheated oven at 180°C/ 160°C Fan/ Gas Mark 4 for 25-30 minutes, until golden. Allow to cool in the tray for 10-15 minutes.

Serve warm or at room temperature, with a dusting of icing sugar (optional) and brandy custard or whipped cream on the side.