Crisp buttery pastry and flavoursome, well-spiced mincemeat are basic components of any good mince pie, but finding one that nails both elements is tougher than you might expect. To find out what's ...
Using a 1cm round piping nozzle, cut a hole in the centre of each round. Top the pies with the fluted rounds and press the edges to seal. Brush the tops with egg and sprinkle with the white sugar.