Mince pies

Method

1. For the mincemeat, put the citrus zest and juices in a pan. Peel, quarter and core the apple, then coarsely grate it, stirring it into the citrus juices as you go so it doesn’t discolour. Add the butter, brandy, dried fruit, candied peel and spices, then cook over a low heat, stirring frequently, for about 45 minutes until the apples have broken down, the dried fruit have plumped up and all the liquid has evaporated. Cool completely, then stir in the sugar and almonds. If not using straightaway, spoon into cold sterilised jars, press a waxed disc on top, then seal.
2. For the pastry, sift the flour and salt into a food processor. Add the cold butter and lard or vegetable shortening, then whizz until the mixture resembles fine breadcrumbs. Add the orange zest and pulse for 2-3 seconds, then tip into a mixing bowl (or rub together the fats, zest, flour and salt with your fingers in a large mixing bowl). Stir in the orange juice with a dinner knife until it comes together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth.
3. Halve the pastry, then wrap one piece in cling film and chill. Roll out the other piece on a lightly floured surface to about 5mm thick. Use the 8cm cutter to cut out 24 rounds, then use them to line the bun tins. Spoon 1 level tablespoon (20g) mincemeat into each case.
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4. Roll out the second piece of pastry, then use the 7cm cutter to cut out 24 rounds. Using a 10mm plain piping nozzle (or the point of a knife), cut a small hole in the centre of each lid. Brush the edges of the pies with water, then press the lids onto the pies, sealing all round. Chill for 20 minutes.
5. Heat the oven to 190°C/fan 170°C/gas 5. Brush the lids with beaten egg, sprinkle with granulated sugar and bake for 25 minutes until golden. Cool in the tins for 5 minutes, then transfer to a wire rack. Serve warm or cold, dusted with icing/caster sugar.