Paul Hollywood’s mince pies with tangerines and sweet crusty pastry on Christmas Kitchen with James Martin.

The ingredients for the pastry are: 375g plain flour, 250g butter, softened, 125g caster sugar, plus extra for sprinkling and 1 medium free-range egg.

For the filling: 2 x 400g jars mincemeat, 2 tangerines, zest grated and flesh chopped and 1 apple, finely diced.