About this recipe:This recipes needs a little foward planning. The homemade mincemeat needs to mature for 1 month before ready. If you're too lazy to wait, you can use shop-bought mincemeat. Enjoy during Christmastime with a glass of sherry.
Makes: 12 mince pies
For the Mincemeat Filling
65g cut mixed peel
125g butter, softened
250g peeled and finely chopped Granny Smith apples
250g dark brown soft sugar
1/2 lemon, zest grated
1/2 orange, zest grated
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch allspice
For the Pastry
125g self raising flour
125g plain flour
2 tablespoons icing sugar
1 egg yolk
3 tablespoons cold water
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In a large bowl, mix all the dried fruit, chopped apples, butter, zest and spices together until well combined. Dissolve the sugar in the brandy and pour it over the mixture. Cover and let stand overnight.
The next day, stir the mixture, then place in clean dry jars for at least a month before using.
To make the pastry: Sift the flours and then rub in the butter until the mixture resembles fine breadcrumbs. Add the sifted icing sugar, then stir in the egg yolk and water. Mix to form a dough. Work into a ball, wrap in cling film, then chill for 1 hour.
Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin.
To assemble: Roll the dough out to 2mm thickness. Cut out into large enough rounds to fill muffin holes. Fill each case with a generous amount of mincemeat and cover with either a circle/star of pastry.
Bake in preheated oven for 15 minutes. Let cool for a few minutes before removing to a wire rack to fully cool.