Ingredients

• 150g/5oz butter, cut into pieces
• 225g/8oz plain flour
• 50g/2oz ground almonds
• 25g/1oz caster sugar
• few drops almond essence
• 1 orange, grated rind only
• 1 egg yolk
• 225g/8oz mincemeat
• 1 egg white, lightly beaten
•   caster sugar, for sprinkling
•   brandy butter or cream, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6. Rub the butter into the flour. Add almonds, sugar, almond essence, orange rind, egg yolk and two tablespoons of water and mix to a firm dough.
2. Knead briefly on a floured surface, then wrap and chill for 30 minutes. Roll out thinly and stamp out 12 x 7.5cm/3in rounds; use to line 12 bun tins. Spoon in the mincemeat to come two-thirds of the way up the bun tins.
3. Stamp out holly leaves with the remaining pastry, making berries from the trimmings. Place over the mincemeat. Brush with egg white and dredge with caster sugar. Bake for 20 minutes until crisp and golden brown. Serve with cream or brandy butter.

Notes