Lemon Grove Citrus Mince Pies

Kitchens and homes up and down the land are full of seasonal scents, memories that shape Christmases past and of sensory pleasures of hints of lavender, patchouli, and Chanel No5 breathed in greeting family and friends; fresh pine from the Christmas tree, vanilla and cinnamon wafting up from candles, or the warm baking air escaping from a hot oven full of gently toasting mince pies.

The Lemon Grove has teamed up with artist Ellen Montelius, a creative tour de force with a keen interest in a culturally diverse portfolio from painting and graphic design to horticulture and pressing issues such as regenerative agriculture and beekeeping, to offer you this graphic guide to making a batch of Lemon Grove Citrus Mince Pies.

Follow Ellen on Instagram @townflowers_tw

This recipe makes 12 largish pies.

For the pastry

500g strong plain flour, plus extra for dusting

175g icing sugar, plus extra for dusting (optional)

375g cold butter, diced

zest and juice 1 large orange

warm baking air escaping from a hot oven full of gently toasting mince pies.

Filling & Glaze

500g mincemeat

1 egg, beaten

Icing sugar for dusting.

Heat oven to 200C/180C fan/gas 6.

In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers).

With the blades running, add the zest, then 3 tbsp orange juice. Process for a few seconds until the mixture forms clumps.

If you need to, add a few extra tsps orange juice to bring the pastry together.

Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm.

The pastry can be made up to 3 days ahead or frozen for up to one month.

Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness.

Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin.

Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops.

Spoon about 1 tbsp mincemeat into each base and press on the tops.

Brush the tops with the egg, then bake for 15-20 mins until golden and crisp.

Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack.

Store in an airtight container for up to 1 week.

Warm gently to serve, dusted with sifted icing sugar, if you like.