- 125g Whitworths Traditional Mixed Fruit
- 50g cranberries
- 10g chopped almonds
- 30g dark brown soft sugar
- 20g shredded vegetable suet
- 3½ tsp ground mixed spice
- 1 small orange, finely grated zest and Juice
- 35ml brandy
- 90g chunky apple sauce
- 300g plain flour, plus a little extra for flouring the tin
- pinch of salt
- 200g unsalted butter, plus a little extra for greasing the tin
- 50g icing sugar, plus a little extra for dusting
- 1 medium egg yolk
- 1½ tbsp water
Method1 Mix the traditional mixed fruit, little jewel cranberries, chopped almonds, brown sugar, suet, mixed spice, orange zest and juice with the brandy and apple sauce. Cover and store the mincemeat in the refrigerator for 24 hours.
2 Sift the flour and salt into a mixing bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Mix in the icing sugar, egg yolk and water, until the mixture comes together to form a soft dough. Cover the bowl and rest in the refrigerator for 30 minutes.
3 Preheat the oven to 180°C (fan 160°C), Gas Mark 4. Grease and flour the cups of a cupcake tin.
4 Lightly dust a work surface with a little extra icing sugar and roll out the pastry to a thickness of 4mm. Cut out 12 circles using a fluted pastry cutter to fit the cups of your baking tray. Use a star or snowflake cookie cutter to cut out 12 tops. Re-rolling the pastry if necessary.
5 Press one pastry circle into each cup of the tin and divide the mincemeat evenly between the pastry cases. Place the star or snowflake shapes on top of the mincemeat.
6 Allow to rest in the tin for 15 minutes in the refrigerator before baking.
7 Bake in the centre of the pre-heated oven for 20-25 minutes until golden brown. Leave to cool in the tin for 10 minutes, then remove from the tin and stand on a wire rack to cool completely.
8 Use a little extra icing sugar to lightly dust the tops of the mince pies before enjoying!