Mince pies were originally made in a stiff inedible pastry cases called coffins, which were shaped like a crib and acted as a dish.

Those early mince pies contained meat, mutton mostly, which was mixed with dried fruits and spices. The crib shape was banned by Oliver Cromwell's Puritan Council, who forbade all festive fare during the Christmas period. But you can't keep a good pie down. It returned in the circular shape we know today, once King Charles II ascended the throne. By the Victorian period, the meat content vanished and it was made with just dried fruits and spices.

If you want to make something that's a little different this year, but still has a festive look, try baking pinwheel mince pies. They are really easy to make, and can be cooked now and frozen ready to thaw out and served warm on Christmas day.

YOU WILL NEED: I jar mince meat 8oz (250g) SR flour 6oz (175g) soft butter Chilled water to mix pastry 1 free-range egg - beaten 2oz (50g) sliced almonds Caster sugar to dust.

METHOD: Turn the oven to 180C/350F or gas mark 4.

Grease one large flat baking dish and dust with flour to prevent sticking.

Mix together flour and butter with your fingers until it resembles breadcrumbs, then gradually add enough water to turn it into a firm paste. Avoid over handling as this toughens the pastry.

Roll pastry out into a rectangle about 7in by 10 (18x25cm), trim the edges and spread the mincemeat evenly on to the pastry, leaving a little space to brush egg wash on one long edge.

Roll up carefully as you would a Swiss roll, sealing with the edge that has been egg washed.

Cut into 12 slices and lay each one on a baking tray and brush with egg wash.

Scatter the almond slices on top, then a little caster sugar and bake for approximately 15 minutes or until they begin to turn a delicious golden brown.

Serve with a glass or two of Wychwood's festive brew, Bah Humbug.