Christmas Mince Pies

Buttery pastry, spiced fruit, and a little holiday magic in every bite—Christmas just wouldn’t be the same without them.

Ingredients:

Mincemeat:
75-100g butter
1 cup brown sugar 
1 tsp mixed spice
½ tsp cinnamon
¼ tsp ground cloves
2 eggs, lightly beaten
2 cups currants
¼ - ½ cup mixed peel
rind and juice of ½ orange
2 apples, finely chopped, or 1 cup drained canned apples
2 tbsp sherry
2-3 tbsp brandy

Pastry:
100g butter
½ cup sugar
1 egg
1 cup plain flour
1 cup self-raising flour

Directions:

Mincemeat:

1. Melt butter in a microwave. Stir in the following eight ingredients.
2. Chop unskinned apples. Stir in the sherry.
3. Simmer over boiling water for 20-30 minutes, stirring regularly.
4. Cool, then add the brandy.

Pastry:

1. Preheat oven to 170°C-180°C. 
2. Soften the butter and beat in the sugar and egg until well combined. 
3. Stir in the flours and mix well to form a dough. If too dry, add milk. If too soft, refrigerate.
4. Roll the pastry out on a lightly floured board. Cut out a circle for the bottom of the pies. Cut a circle for the tops with a smaller cutter or use small biscuit cutters that form stars, hearts, etc.
5. Ease the dough into muffin pans, spoon the mincemeat into the pastry and press the edges lightly.
6. Bake for 10-15 minutes. Cool in tins for 2-3 minutes and transfer to cooling racks.
7. You could serve warm, dusted with icing sugar.