Eddingtons Traditional Mince Pie Pan,Grey

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I usually use tartlet tins for mince pies, but I shall try them in this one on the recommendation of the other reviewers. I made mince pies - from scratch - for the first time, after being inspired by the Great British Bake Off. We check everything from the heat supply to how easy it is to use; read our oven reviews to ensure you get the most out of our baking. Outlets and voltage differ internationally and this product may require an adapter or converter for use in your destination.

Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Try and roll the pastry big enough so you can cut as many of the shapes for your mince pies out in one sitting. I haven't had one or seen one since childhood and these pans are marvelous not just for Xmas mince pies but for any and all kinds of wonderful homemade pies. Use a round cutter to cut out 12 discs of pastry that are about 6mm/¼in bigger than the size of the bun tin holes.

The pies slipped out easily (no greasing needed), with no sticking, and the "holes" were the right depth for the amount of filling one puts in mince pies. Ensure your mince pies are beautifully baked and presented in our strong but lightweight aluminium Mince Pie Foil Cases.

Natural food enthusiast and blogger, Ella Woodward has used ground almonds, along with dates and coconut oil to create the casing, while sticking to a more traditional filling. You can easily place the pastry in the bottom, fill it with whatever type of pie filling you are using and then top it off with a "pastry lid" of your choosing including cutouts or two cross strips of pastry.You can use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. and gradually increase the speed to fastest and mix for five minutes, until the mixture lightens in colour and texture.

Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Nowadays, the classic mincemeat ingredients are a lot sweeter and include a variety of fruits such as apples, dried raisins, lemon, currants and brandy. You will get the best results if you freeze puff pastry mince pies uncooked, whereas shortcrust pies can be frozen either cooked or not. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough.

Bake at 180C/fan oven 170C/gas mark 4 for 30-40 minutes, cool slightly and serve with a dusting of icing sugar, or with rum butter and vanilla ice cream.