British mince pies

Method

A golden shortcrust shell breaks cleanly to reveal a dark, dense filling, glossy with softened currants, raisins and grated apple. Orange zest, cinnamon, nutmeg and brandy perfume the fruit, while lemon juice keeps the sweetness in check.

1. 1

   Combine the currants, raisins, sultanas, candied peel, apple, suet, brown sugar, orange zest, lemon juice, brandy, cinnamon and nutmeg in a bowl. Stir until the fruit is evenly coated, then leave it to stand while you make the pastry.

2. 2

   Whisk the flour and sugar together in a large bowl. Add the cold diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs, with no large pieces of butter remaining.

3. 3

   Beat the egg, then add half to the flour mixture with the cold water. Bring the dough together quickly into a ball without kneading. Keep the remaining egg for glazing. Flatten the dough into a disc, wrap it and chill for 30 minutes.

4. 4

   Heat the oven to 200°C. Roll out the pastry and cut 8 larger rounds to line the wells of a muffin tin, then 8 smaller rounds for the lids. Press the larger rounds into the wells, divide the filling between them without overfilling, and set a small round on each. Seal the edges and make a small slit in every lid.

5. 5

   Brush the lids with the reserved egg. Bake for 18–22 minutes, until the pastry is evenly golden and firm around the edges. Let the pies cool slightly in the tin before turning them out so the bases can set.