Ingredients

Makes at least 24

For the mincemeat…

• 325g cooking apples, peeled, cored and chopped

• 115g shredded suet

• 150g raisins

• 115g sultanas and currants

• 115g mixed candied peel

• 150g soft dark brown sugar

• Zest and juice of 1 lemon and orange

• 30g nibbed almonds

• 2tsp mixed spice

• 1tsp cinnamon

• Large pinch fresh grated nutmeg

• ½g ground ginger

• ½g salt

• 4tbsp brandy

For the pastry…

• 370g all-purpose flour

• 1½g salt

• 140g butter

• 110g caster or powdered sugar

• 2 egg yolks

• 1 whole egg

• A few drops of vanilla essence

Recipe

Mincemeat

1. Mix all the ingredients, except the brandy, in a bowl and leave in a cool place for 12 hours to marinade.

2. Place in a baking dish, cover with tin foil and bake for 2½ to 3 hours at 140°C/225°F. Leave to cool, stirring occasionally, then stir in the brandy.

3. Spoon the cooled mixture into storage jars, cover with waxed discs and seal. This is now ready – however it’s best to leave it a month to mature.

Pastry

1. Sieve the flour and salt. Put into a stand mixer and place on a low to medium speed, then add the butter and mix until crumb like. Add sugar then eggs and yolks. Slowly it will come together. Refrigerate for 1 hour.

2. Roll the dough out between two sheets of parchment to ½cm thick. Let it rest for 10 minutes. Cut out 48 pieces with a round cutter (tops should be medium, bottoms large).

3. Lightly grease moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid, crimp the edges and bake at 180°C /375°F for about 10-15 minutes. Dust with icing sugar.