Traditional mince pies consist of sweet shortcrust pastry and a plump, fruity filling. This recipe gives the traditional sweet treat a savoury makeover.

Shared in Dick and Angel Strawbridge's cookbook A Taste of the Chateau, Dick said: "The savoury mince pies are really worthwhile. This mince pie has lamb in it, and it really does work with the sweetness in there".

Their cookbook draws on a couple of years of hosting friends, family and guests at Château-de-la-Motte Hussonand and is their definitive guide to creating magical and unforgettable celebrations in your home.

The savoury formula for mince pies calls for beef or mutton mince instead of the sweet kind sold in jars.

However, adding currants, raisins, and warming spices still adds plenty of Christmassy flavours.

Savoury mince pies recipe

Ingredients

For the pastry:

100g (3½oz) lard

4tbsp full-fat milk

450g (1lb) plain flour

Two tsp salt

Icing sugar to dust

For the mincemeat:

700g (1lb 9oz) lean beef or mutton mince

100g (3½oz) beef suet

½ tsp ground cloves

½ tsp ground black pepper

½ tsp ground mace

A pinch of saffron

A good pinch of salt

50g (1¾oz) raisins

50g (1¾oz) currants

50g (1¾oz) pitted prunes, chopped

Method

Start by preheating the oven to 200C/Fan 180C/400F, then find eight 125g (4½oz) mini loaf tins.

To make the mincemeat filling, combine all the ingredients in a large bowl and mix until evenly combined. Set aside for later, then make a start on the pastry.

First, place the lard, milk and 150ml (¼ pint) water in a saucepan over medium heat until the lard melts, then bring to a boil.

Remove from the heat before adding the flour and salt - you can do this all at once rather than a little at a time. Beat the ingredients thoroughly with a wooden spoon until completely mixed.

Now tip the dough out onto a lightly floured surface and knead until smooth. When rolled. divide the dough into two-thirds and one-third.

Cover the smaller piece and keep warm. Meanwhile, divide the large piece into eight portions and roll out each piece to a thin (about 2mm/1/16 inch) rectangle about twice the size of the tins.

Repeat with all eight pieces. Then, carefully manoeuvre the pastry into the tins, making sure it gets well into the sides. Cut off any overhanging pastry and transfer the tins to a large baking tray.

To assemble the pies, spoon the mincemeat into the pastry cases, pressing down well. Divide the remaining pastry into eight and roll out each piece slightly larger than the top of the tins.

Now dampen the edges of the pastry with water then top the pies, pressing down around the rim to seal. Crimp the edges and make a couple of small slits in the centre of each pie to allow steam to escape while they cook.

Bake in the oven for 25 to 30 minutes until the pies are golden, and the filling is piping hot. Remove the cooked mince pies from the oven and cool in the tins for five minutes, then carefully remove and leave to cool on a wire rack.

Serve the pies at room temperature and dust with a little icing sugar.