It’s back! This week sees the return of Ferguson’s Foodie Favourites in an all new format online.

Each Sunday we'll bring you a different recipe to try out at home and this time around we’d really like to hear about some of YOUR favourite recipes as well. Email them in to emma.ferguson@packetseries.co.uk or simply write it in the comments below or on Facebook, and we’ll test them out to share with other readers.

For the first recipe back it had to be something seasonal and what more of a festive favourite is there than mince pies? Everyone has their own way of making them (and if you think you’ve got a better one I would love to see it!) but in my opinion you can’t beat this recipe from a friend’s mum.

The sweet enriched pastry is almost shortbread-like and combined with a good boozy mincemeat makes a really decadent mince pie that knocks the socks, or indeed Christmas stockings, off those you can buy in the shops.

(Lacing the mincemeat with a good glug of brandy is a must!) If you fancy giving them a go, here’s what you need to know: Ingredients 1lb plain flour 12oz unsalted butter 4oz caster sugar 2 egg yolks (keep the whites in a separate bowl for later on) Large jar of mincemeat (mixed with a good splosh of brandy if desired!) Method Pre-heat your oven to 150°C / gas mark 1.

Cut the butter into cubes – it needs to be cold but not totally solid. Rub it into the flour with your fingertips.

Stir in the sugar, then add the separated egg yolks to combine.

Press into a ball. The pastry is pretty crumbly when first made, so you may find it useful to chill for an hour or two before using. Just bear in mind that if you chill overnight it will take a good hour or so to soften up enough to roll it.

On a floured surface, use a floured rolling pin to roll the pastry flat, to around a couple of millimetres thick. Then use fluted edge cutters to make your bases and tops. I find a 3 inch/7.5cm cutter for the base and a 2.5 inch/6.5cm cutter for the top works well in a standard muffin tray.

I don’t know about you, but I can NEVER get mince pies out of the tin and they end up cracked and crumbled everywhere. However, someone gave me the best tip the other day, to ensure you always get them out first time: line the tin with cupcake cases before placing your pastry in! And I’m happy to report it works. (Thanks Sophie!) Fill your pastry bases with the mincemeat, then brush the inside of your pastry lids with the leftover egg whites, beaten, to stick them on your pies.

Bake on a low middle shelf until the pastry has turned a pale golden. This took around 35 minutes for me, but every oven is different so watch carefully from around 25 minutes onwards. Then remove and LEAVE IN THE TIN FOR AT LEAST TEN MINUTES. I cannot stress this enough. Try to remove too early, with or without the cupcake cases, and they will crumble everywhere.

If you give these a try I’d love to hear how you get on – or even send me a picture!