Ingredients:

  • 8 oz (225g) Bramley apples, peeled, cored, and roughly chopped
  • 4 oz (115g) suet, shredded (vegetarian suet also works well)
  • 8 oz (225g) mixed dried fruit (raisins, sultanas, currants)
  • 4 oz (115g) brown sugar
  • 2 oz (50g) mixed peel
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1 tsp mixed spice
  • ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • 4 tbsp brandy (or rum, or apple juice for a non-alcoholic version)
  • 12 oz (340g) all-purpose flour, plus extra for dusting (plain flour for the Brits amongst us)
  • 6 oz (170g) unsalted butter, chilled and cubed
  • 2 oz (55g) vegetable shortening, chilled and cubed (Crisco, Trex - you know the drill)
  • 4-6 tbsp ice water
  • 1 large egg, beaten
  • Powdered sugar (icing sugar)

Instructions:

  1. Combine all mincemeat ingredients in a large saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 30-45 minutes, stirring occasionally, until the apples are tender and the mixture has thickened. Allow to cool completely. For best results, cover and refrigerate overnight to allow the flavors to meld.
  2. Combine flour, butter, and shortening in a food processor (or using fingertips) until the mixture resembles coarse breadcrumbs.
  3. Gradually add ice water, mixing until the dough just comes together. Do not overmix.
  4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 2 hours.
  5. Preheat oven to 375°F (190°C / Gas Mark 5).
  6. On a lightly floured surface, roll out the pastry to about 1/8 inch thickness.
  7. Use a cookie cutter (slightly larger than the diameter of your mince pie tins) to cut out circles for the bases.
  8. Gently press the pastry circles into the mince pie tins.
  9. Fill each pastry case with mincemeat.
  10. Roll out the remaining pastry and cut out lids (either using a smaller cookie cutter or decorative shapes).
  11. Top each mince pie with a lid, pressing the edges to seal.
  12. (Optional) Brush the tops with egg wash for a golden finish. Cut a small slit in the top of each pie to allow steam to escape.
  13. Bake for 20-25 minutes, or until the pastry is golden brown.
  14. Let the mince pies cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar (icing sugar) before serving, if desired.