Mince Pies

Method

A crisp, golden pastry shell gives way to a dense filling of currants, raisins, grated apple and candied peel. Brandy, lemon and warm spices perfume the fruit, while the beef suet melts into the filling as it bakes.

1. 1

   Combine the currants, raisins, sultanas, candied peel, grated apple, suet, brown sugar, brandy, lemon juice and zest, cinnamon and nutmeg. Stir, cover and refrigerate for at least 12 hours, ideally 24.

2. 2

   Tip the flour into a bowl and rub in the cold diced butter with your fingertips until the mixture looks like coarse sand. Stir in the sugar, then add the yolk and cold water. Bring the dough together without kneading. Flatten, wrap and chill for 30 minutes.

3. 3

   Heat the oven to 200°C and butter a 12-hole mince pie tin. Roll the pastry to about 3mm thick. Cut 12 larger rounds to line the holes, then 12 smaller rounds or stars for the lids.

4. 4

   Ease the larger pastry rounds into the tin without stretching them. Divide the filling between the cases, leaving a little room below the rim. Set the smaller rounds or stars on top, press the edges lightly to seal, then brush with beaten egg.

5. 5

   Bake at 200°C for 18–20 minutes, until the edges are well browned and the pastry lids feel firm. Leave the pies in the tin for a few minutes to settle before turning them out.