Simon Rogan’s mince pies

Method

1. Heat the oven to 120°C/100°C fan/gas ½. Mix all the mincemeat ingredients, except the brandy, in a casserole. Cover and cook in the oven for 1 hour.
2. Remove from the oven, stir in the brandy, then transfer to a container and leave to cool (see ‘make ahead’).
3. To make the pastry, beat the butter and sugar in a stand mixer with a beater attachment until pale and fluffy. Add the egg, mix until combined, then add the flour, mixing gently until incorporated. If the mixture seems a little dry, add a tiny amount of the beaten egg yolk.
4. Turn out the dough onto a lightly floured work surface, divide in half and shape into 2 blocks, then wrap and chill for at least 1 hour (or up to 24 hours).
5. When you’re ready to make the pies, unwrap a pastry block and roll out on a lightly floured work surface to 2mm thick. Use the 10cm cutter to cut out 5-6 circles, then the 7cm cutter to cut out 5-6 smaller circles. Repeat with the second block of pastry. Dust the pastry circles with flour on both sides.
6. Line the muffin tin holes with the larger pastry circles (there should be a little overhang). Roughly chop the mincemeat, then fill the pastry cases. Brush the overhanging pastry with the beaten egg yolk, then put the lids on. Seal well, then use the 7cm cutter to remove any excess pastry. Brush the tops with the remaining egg yolk, then put the muffin tin in the fridge. Heat the oven to 180°C/160°C fan/gas 4 with a heavy tray in it to heat up.
7. Put the muffin tin on the hot tray and bake for 25 minutes, then leave to cool slightly and dust with icing sugar. Enjoy warm or at room temperature.