Spelt and almond mince pies

Put the flour, caster sugar and butter into a food processor and blitz until it has a breadcrumb-like consistency

Add in the egg yolk, water and a pinch of salt. Blitz until it combines

Heavily dust the surface with flour and tip out the dough. Knead until smooth

Place the dough between two sheets of baking paper and roll until ½ cm thick

Grease a muffin tin with butter

Cut 8 x 8 cm circles out of the dough and place them into the muffin tin, pushing the dough up the sides so it’s evenly covered

To make the frangipane filling, put the butter and sugar into a small bowl and beat until smooth. Add in the yolk and mix to combine

Tip the almonds and flour into the bowl and mix until everything is combined

Evenly divide the frangipane between the lined muffin tin and spread with a teaspoon in the bottom of the pastry

Top each pie with 2 teaspoons of mincemeat until it reaches just under the top of the pastry

Brush around the edge of the pastry with the egg wash

Roll the remaining pastry out between baking paper, as before, and cut 8 x 6 cm circles out

Place the circles on top of the mincemeat and press them into the edges of the pie

Brush the top of each one with the egg wash and cut little crosses into the top of the pies with a sharp knife to let the steam out when cooking

Sprinkle with the flaked almonds and put in the freezer for 20 minutes so they keep their shape

Bake for 20-25 mins until golden. Leave to cool for 30 mins before removing with a palette knife and leaving to cool completely on a wire rack