Baking for Beginners: Splody Mini Mince Pies

Each year I try to resist making these mini mince pies - because once you start eating them, it's almost impossible to stop! But they're the teensiest mouthful, so you can happily scoff three or four and frankly, they make everyone happy. They're called Splody Pies because they bubble over the sides if you overfill them - but that just shows that they're homemade, I always think...

Makes 24 mini pies (doubling up the quantities will make you even more popular)

You will need:

160g plain flour
40g vegetable shortening
40g cold unsalted butter
Juice and finely-chopped zest of 1 small orange
Pinch of salt
400g mincemeat (you could make your own but shop-bought is fine)
Optional - 1 beaten egg to glaze, and cinnamon sugar to dust

Equipment:

Mini tart tray - something like this one
Small round cookie cutter, approx 4-5cm
Small cookie cutter for decoration - stars, hearts or Christmas trees are pretty

Make it!

• Put the flour in a shallow dish and add the shortening and butter, chopped. Spoon the flour over to coat the fats, then put into the freezer for 20 minutes. While you're waiting for it, add the salt to the orange juice and zest, and place in the fridge.
• Blitz the fat and flour into crumbs in the food processor, then slowly add the orange juice til it gets to that stage just before it whirls into a huge ball of dough. Remove and combine it by hand, and divide into 2-3 discs to chill in the fridge (so you're always working with cold dough later).
• Wrap the discs in clingfilm and put in the fridge for 20 minutes, and preheat the oven to 220c/gas mark 7.
• Roll out the dough very thinly and cut out 24 circles. Place in the tin and fill each with less than a teaspoon of mincemeat (not too splody, please). Reroll the remaining dough and cut out your top shapes. You can brush with egg wash and sprinkle on some cinnamon sugar now if you want.
• Cook for 10-15 minutes depending on your oven, and do keep an eye on them!