T Rex

In my experience you either love or hate mince pies. I myself am a lover, not surprising as they are first cousins of the cake. Over the years I have enjoyed a number of different shop bought mince pies; lattice topped, deep filled, puff pastry, laced with brandy, spiked with port, the list goes on.

This year, unsurprisingly, I have made my own and they are the best I have ever tasted. Admittedly, I bought ready made mince meat but I followed Nigella's recipe for the pastry to the letter, combining flour, butter and an interesting new ingredient called Trex which turns out to be vegetable fat and not an ancient dinosaur or glam rock band.

After perfecting my pastry, all my play dough practice with Louis was put into use as I cut out the pie cases and delicate star lids. 15 minutes later, fresh out of a hot oven the mince meat was bubbling over and the pastry was light, fluffy and gently browning.

Finished with a dusting of icing sugar, the final ingredients were a swiftly boiled kettle and a willing husband. His reaction was undeniable and so was mine, the tantalizing star topped treats were here to stay!