TRY as they might the majority of supermarkets can never get it quite right when it comes to perfecting the best mince pies for Christmas.

Despite the plethora of ranges on the market from standard to luxury; those with big cherries, those laced with spiced brandy, none really live up to the old, fashioned delights of the home-made variety.

We give you three alternative recipes to tantalise the tastebuds.

Cheesecake mince pies

Cooking time:- 12-15 minutes 200C/Gas6/fan 180C Makes 12

Ingredients 225g/8oz plain flour 140g/5oz butter, in small pieces grated zest of 1 orange 50g/2oz golden caster sugar 1 egg yolk 125g pack full fat soft cheese 2 tsp golden caster sugar finely grated zest of 1 lemon 200g/8oz good quality mincemeat 1 egg white, lightly whisked golden granulated sugar, for sprinkling

Method 1. Make the pastry: put the flour, butter, orange zest and caster sugar in a food processor and whizz to form crumbs. Add the egg yolk and a tablespoon of cold water and pulse to form a dough. Wrap in plastic film and chill in the fridge for 20 minutes. 2. Make the filling, Beat the cheese until soft then mix in the sugar and lemon zest and set aside. Roll out just over half the dough thinly and stamp out 12 three-inch rounds with a fluttered cutter. Line a 12-hole bun tin. 3. Put a heaped teaspoon of mincemeat in each pastry case and top with a teaspoon of the sweetened cream cheese. Roll out remaining dough and stamp out 12 two-inch rounds. Place these onto the pies to cover the filling and press the edges to seal. Gather up leftover pastry, re-roll and stamp out 12 star shapes 4. Brush the lids with egg white and stick the stars on top. The pies can be frozen at this point for up to six weeks. To finish, brush the stars with egg white and sprinkle with granulated sugar. Bake for 12-15 minutes until crisp and golden. Cool in the tins then remove and place on a wire rack.

Lattice mince pies

Use 300g/10oz mincemeat. Stamp out 15 rounds from half the same amount of pastry and line a bun tin. Put 1 heaped teaspoon mincemeat in each case. Roll out rest of pastry; cut into strips - some thick and some thin. Cut strips into lengths a little longer than each pie. Lay three strips over each pie in a criss-cross pattern. Trim. Bake as before. Dust with icing sugar.

Macaroon mince pies

Use 300g/10oz mincemeat. Stamp out 18 pastry rounds; line an 18-hole bun tin. Mix 175g/6oz golden caster sugar, 17g/6oz ground almonds and 25g/1oz flaked almonds. Stir in three stiffly beaten egg whites and teaspoon almond essence. Put 1 teaspoon mincemeat in each pie; top with 1 teaspoon macaroon mix. Finish with 50g/2oz flaked almonds. Bake as before.

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