Ingredients
225g raisins
275g currants
100ml brandy
200g dark brown sugar
1 Bramley apple, peeled and grated
Pinch of nutmeg
1 lemon, zested and juiced
1 orange, zested and juiced
1tsp mixed spice
250g shredded suet
360g plain flour
250g unsalted butter, finely diced
120g caster sugar
1 egg
Icing sugar to dust
Method
To make the mincemeat filling, use a large mixing bowl to combine the raisins, currants, brandy, apple, orange and lemon zest and juice and allow to marinade for 1 hour.
Once marinaded add the pinch of nutmeg, suet and dark brown sugar and mix thoroughly.
To make the pastry, first sieve the flour into a mixing bowl and add the caster sugar and butter. Mix the butter through the flour until it resembles breadcrumbs. Be careful not to over work the pastry, using your hand bring the pastry together in one large ball, wrap in clingfilm and compress into a square. Refrigerate for one hour.
Once chilled, roll out to 2-3mm thickness and using a round cutter slightly bigger than the diameter of your muffin tray cut into discs. Place each disc of pastry into the muffin tray and make sure it reaches up all the way up the sides. Using a teaspoon place a spoonful of mincemeat filling into the centre, repeat this process for each mice pie. Any remaining mixture can be stored in an airtight container.
Roll out the excess pasty to make the lids, using the same cutter cut lids for each of the mince pies, place each lid on top of the filling and crimp the edges down. Lightly brush the top of each pie with beaten egg yolk to glaze.
Place the muffin tray on the bottom shelf of the top oven at 220 degrees and cook for 20-25 minutes until crispy and golden brown. Dust them with icing sugar once slightly cooled and serve warm with brandy butter.
