Instructions

1. To make the overnight mince pie filling, simply add the dried fruit, grated pear, brown sugar, nibbed almonds, mixed spice, orange zest and juice to a bowl.
2. Mix well, cover with a kitchen cloth and leave out at room temperature overnight.
3. For the pastry, cream the butter and Gem caster sugar in a bowl until soft and pale.
4. To this add the egg and vanilla, mix
5. Finally add the Gem plain flour and mix until combined.
6. Wrap and chill for 30 minutes.
7. Grease and dust a 6 pan cupcake/muffin tin, set aside.
8. Preheat your oven to 180C/160C fan
9. Roll the rested pastry on a lightly floured worksurface until its about ½cm in thickness.
10. Cut out 6 x 10cm rings and 6 x 8cm rings. There will be a small amount of pastry trimming left over but these can be frozen for further use.
11. Taking the 10cm discs of pastry, carefully press down into the prepared cupcake tin.
12. Spoon the delicious mice pie filing into each lined pastry case.
13. Egg wash the top of the pastry and place the 8cm pastry disc on top to seal.
14. To finish egg wash the top of each mince pie and make a tiny hole in each one to allow the steam to leave during baking.
15. Place into the preheated oven and bake for 20-25 minutes or until golden brown.
16. Allow to rest in the tins for 10 minutes before carefully removing and placing on a wire rack to cool completely.
17. Dust with icing sugar and serve with a side of brandy butter or whipped cream. I also made mini fondant holly & berries for that final festive touch.
18. Top Tip: Add a drop of Almond essence or a pinch of mixed spice to your pastry for added festive flavour