Makes 24 pies, serves 8-12

Mincemeat and rum butter pies recipe

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Takes 1 3/4 hours to make

225g Bramley apples, peeled and coarsely grated
110g sultanas
60g currants
60g dried cranberries
175g raisins
110g mixed candied peel, finely chopped
25g blanched almonds, finely chopped
3 tbsp dark rum, whisky or brandy
Finely grated zest and juice of 1 large orange
Finely grated zest and juice of 1 lemon
2 tsp mixed spice
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp grated fresh nutmeg
175g dark muscovado sugar
110g shredded vegetable suet
1 egg, lightly beaten
Icing or caster sugar, for dusting
For the pastry
450g plain flour
180g butter, chilled and diced, plus extra for greasing
50g lard or white vegetable shortening, chilled and diced
Finely grated zest of 1 orange, plus 5-6 tbsp orange juice
Flour, for dusting
For the rum butter
125g butter, softened
50g light muscovado sugar
2 tbsp dark rum

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1. First, make the mincemeat. Combine everything except the muscovado sugar, suet, egg and icing sugar in a large flameproof casserole or saucepan and cook over a low heat, stirring now and then, for 45 minutes to 1 hour, until the fruit has plumped up, the apples have broken down and the excess liquid has evaporated. Set aside to cool, then mix in the muscovado sugar and suet. Reserve 500g of the mincemeat and spoon the rest into cooled sterilised jars. Press a waxed disc firmly onto the surface of the mixture in each jar and seal.
2. Meanwhile, make the pastry. Put the flour, butter, lard or shortening and a pinch of salt into a processor. Whizz briefly until the mixture looks like fine breadcrumbs. Add the orange zest and juice and whizz again until it just comes together into a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 15 minutes.
3. Make the rum butter. Cream the butter and sugar together until pale and fluffy, then gradually beat in the rum. Set aside in the fridge.
4. Preheat the oven to 190°C/ fan 170°C/gas 5. Cut the pastry into 2 pieces, about two-thirds to one-third. On a lightly floured surface, roll out the larger piece of pastry to about 3mm thick. Using a 7cm round fluted cutter, cut out 24 pie bases (you’ll need to re-roll the trimmings). Use to line 2 x 12-hole patty tins. Roll out the smaller piece of pastry as before and use a 6cm fluted cutter to cut out 24 pie lids, re-rolling as necessary. Set aside, discarding any pastry trimmings.
5. Spoon 1 tablespoon mincemeat into each pastry base, then spoon ½ teaspoon rum butter on top. Brush the edges of the pastry lids with water and press water-side down onto the bases, sealing well. Using a sharp knife, make 3 cuts in the top of each mince pie. Brush the tops with a little beaten egg and bake for 20 minutes, or until golden and piping hot. Set aside to cool in the tin for 10 minutes. Remove and if cool on a wire rack.
Dredge with icing sugar and serve warm or cold.

Nutritional info

Per pie: 268kcals, 15.6g fat (8.7g saturated), 2.4g protein, 30.3g carbs, 15.5g sugar, 0.2g salt

Chef's tip

You can store the mincemeat in a sterilised jar in a cool place for up to 3 months. The mince pies cook just as well from fresh in 20 minutes.

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