60g grated apple (preferably a tart variety like Granny Smith)
50g light brown sugar
40g suet (or grated cold butter for a vegetarian option)
½ tsp ground cinnamon
½ tsp ground nutmeg
Zest and juice of ½ orange
Zest and juice of ½ lemon
2 tbsp brandy (optional, or replace with apple juice for non-alcoholic)
For Assembly:
1 small egg (lightly beaten, for egg wash)
A little granulated sugar (optional, for sprinkling)
Instructions:
Make the Pastry
In a mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Stir in the icing sugar. Add the egg yolk and mix with a fork or your fingers, adding cold water a teaspoon at a time, until the dough comes together.
Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
Preheat your oven to 180°C (350°F) and grease a muffin tin or pie tray.
Roll the chilled pastry on a lightly floured surface to about 2-3mm thickness.Use a round cutter (approximately 8-9cm diameter) to cut out bases and a smaller cutter (6-7cm diameter) for the lids.
Make the Mincemeat:
Finely chop the raisins and currants if you prefer a smoother texture
Grate the apple and zest the citrus fruits. In a large bowl, combine the raisins, currants, candied peel, grated apple, and butter.
Add the brown sugar, cinnamon, nutmeg, orange zest, lemon zest, and their juices. Stir well to evenly distribute the ingredients.
Pour in the brandy (or apple juice) and mix thoroughly. Transfer the mixture to a clean, sterilized jar or an airtight container.
Ideally, let it sit in the fridge for at least 24 hours before using, to allow the flavors to develop.
Assemble the Pies
Gently press the larger pastry circles into the greased tin to form the pie cases.
Spoon 1-2 teaspoons of mincemeat into each pie case, being careful not to overfill.
Brush the edges of the pastry cases with a little water and place the smaller pastry circles on top, pressing gently to seal.
Crimp the edges with a fork or your fingers for a decorative finish.
Cut a small slit or poke a hole in the top of each pie to allow steam to escape.
Bake
Brush the tops with beaten egg for a golden finish and sprinkle with a little granulated sugar if desired.
Bake in the preheated oven for 18-22 minutes, or until the pies are golden brown.
Cool and Serve
Allow the pies to cool in the tin for 5 minutes before transferring them to a wire rack.
Serve warm or at room temperature, optionally dusted with icing sugar.
