25Preheat the oven to 180C/350 Fan forced or 200C/400F conventional.

To make the pastry, mix the flour, caster sugar, and lemon zest until well combined.

Add the cubed butter and using your hands work it into the flour to form a crumb. 

Keep pressing the pastry until its starts to form a ball. You will think that it is too crumbly but it will start to come together. It is like a shortbread dough.

Lightly spray a shallower 12-hole non-stick cupcake tin with baking spray. Alternatively, use a shallower muffin tin. If you are using a regular muffin tin, try not to fill it all the way to the top or make 10 bigger mince pies.

Pinch off a small ball of dough and press it into the cupcake tin. Don’t make the base too thick and press it around the sides.

Fill each case with a dessert spoon of Christmas fruit mince.

Crumble the remaining pastry with the leftover crumbled dough ensuring you cover all the fruit. The pastry will bake to form a more solid topping.

Bake for 20-25 minutes until golden. The time it takes will vary on your oven but ensure the tops are golden before you remove them.

Leave to cool in the tin for 5 mins, then remove to a wire rack to cool further.

Lightly dust with icing or caster sugar to serve.

Store in an airtight container. These mince pies should keep for at least a week if they can last that long.