Rub the butter into the cookie mix (sachet 2) with your fingertips or pulse in a food processor until the mixture resembles fine breadcrumbs.

Remove 4 tbsp (50g) of the sugar mix from sachet 1, place in a small bowl and set aside. Add the remaining sugar in the sachet to the flour mixture along with the egg yolk and orange zest, if using. Gently mix or pulse the mixture until it comes together into a soft dough. Cover and chill the dough in the fridge for 30 minutes.

Meanwhile, lightly grease a shallow 12-cup patty pan with non-stick spray and preheat your oven to 180°C.

Lightly flour your work surface and roll out the pastry until 3-4mm thick. Cut out 12 rounds with a 6cm cookie cutter and gently press into each patty pan cup to create a pastry case. Fill each one with a rough tablespoon of fruit mince.

Reroll the dough scraps and cut out 12 stars (or other Christmas shapes) from the dough to fit on top of your mince pies. If you have more dough left over, continue to cut out 6cm rounds and lids until it’s all used up.

Briefly whisk the egg white until it’s broken up and lightly frothy. Brush the top of each mince pie with egg white and sprinkle with a thin layer of the reserved sugar mix. You can use the leftover sugar in your tea/coffee or for other bakes.

Place the mince pies in the oven for 10-15 minutes or until the pastry is golden. Allow to cool in the tin for 10 minutes before gently removing.

Serve warm with a light dusting of icing sugar, if you like.

Tip: For some extra crunch, stir a handful of flaked almonds through your fruit mince before filling the mince pies.

Have a look at our Instagram recipe reel on @nomu.minimakes here.