MasterClass 12 Hole Mince Pie Baking Tray with PFOA Non Stick, Robust 1mm Carbon Steel, 32 x 24cm Jam Tart Tin

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A food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla.

Now you can make big batches of pies in advance and pop them straight into your freezer. They can then be defrosted at a moment's notice, whether that’s for an upcoming party or simply to satisfy any late-night pie cravings you might suddenly have. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. We talked to our baking experts to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie fillingTransfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until Oven safe up to 240°C with excellent heat distribution for uniform baking and generously sized handles with sure-grip silicone inserts mean getting it in and out of the oven is effortless too.

If you want the absolutely BEST mincemeat pie, you HAVE to make your own mincemeat. If you use store-bought mincemeat your mince pies won’t taste much better than the ones you buy in the grocery store and THAT’S what we’re trying to avoid. Homemade mince pies on the other hand made with real traditional mincemeat….well, that’s a different story. And that’s what we’re talking about today. If like me you’ve always hated store-bought mince pies, I have a hunch these homemade ones will make you change your mind.IF MAKING A FULL SIZE PIE: Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so. Another traditional topping is Hard Sauce, known as Brandy Butter outside the U.S. Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt.