Mince pies for Christmas

Method

1. Sift the flour and a pinch of salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add 2-3 tbsp ice-cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
2. Preheat the oven to 220°C/fan200°C/gas 7. On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5cm fluted cutter and stamp out 24 shapes, then use to line 2 x 12-hole patty tins. Place a heaped tsp of mincemeat into each pastry case.
3. On a lightly floured surface, roll out the remaining pastry and, using a 7cm fluted cutter, stamp out 24 lids. Brush the pastry edges with milk and cover the pies. Decorate the pies using any leftover pastry.
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4. Pierce a hole in each mince pie, brush with milk and bake for 12-15 minutes until golden brown. Remove from the tins, sprinkle with caster sugar and serve warm or cold.