Mince Pie Slices

• 2 x 410g jars mincemeat
• 180g Braeburn apples (roughly 2 apples)
• 1 large orange, zest of
• 25ml brandy (optional)
• 1 tsp cinnamon
• 2 x 375g packs ready-rolled sweet shortcrust pastry sheets
• caster sugar

Preheat the oven to 200°C/400°F/gas.

We’re going to start by jazzing up our jars of shop-bought mincemeat. Decant them into a bowl and mix in the grated apple, orange zest, brandy and cinnamon. Have a try and taste how good that is!

Unroll your shortcrust pastry and use it to line a greased baking tin so it hangs over the edge (you may need to roll your pastry a little thinner if you have a big tin). Pour on your mincemeat and spread it over evenly.

With your second roll of pastry cut several small festive shapes to create steam vents and lay the sheet over the top of your filling. Push the overlapping edges together to seal the pie and trim off any excess. Drench with caster sugar and pop in the fridge for 30 minutes.

Remove and bake for 20 minutes, until golden brown and bubbling through the steam vents.

Allow to cool before tucking in and serve with ice cream!