Ditch the shop brought, anaemic mince pies and go for something hearty, tasty and fresh. I always think of Christmas baking involving mammoth amounts of soaking, prepping and decorating but these golden beauties are so quick, simple and easy. Plus they taste miles better.

You will need:

For the spelt pastry

300g Spelt flour

150g Unsalted butter

300ml Apple Juice

For the fruity filling

3 Eating apples

250g Mixed dried fruit

1 Pear

1/2 Tsp Ground cinnamon

1/4 Tsp Ground ginger

1/4 Tsp Ground nutmeg

Brandy (optional)

For the filling....

Chop the apple and pear into small pieces (skin on is tasty) and place in a pan. Add the dried fruit, spices, apple juice and brandy (if using).Bring to the boil and slowly simmer for around 35 minutes.

If the fluid boils down dangerously low then top up with water.

Once soft remove from the heat and leave to cool.

For the pastry.....

Rub the (cold) butter into the spelt flour until well combined. Take a cup of ice cold water and knife. Slowly add the water, mixing as you go. Stop once a firm dough texture is formed.

Flour a clean surface and roll out the pastry. Use circular cutters to make the pie rounds or the top of a cup. You can also top with shapes like our little stars.

Fill each base with filling, top and bake at 180C for 30 minutes.