- 12
Ingredients
- 8 oz ground or finely chopped suet, grated
- 2 granny smith apples, peeled and roughly chopped
- 2/3 cup chopped mixed candied citrus peel
- 2 cups raisins
- 2 cups golden raisins
- 1 2/3 cups currants
- 1/4 cup silvered almonds
- 3/4 cup turbinado sugar
- 1/2 teaspoon ground pumpkin pie spice
- large pinch ground nutmeg
- large pinch ground cinnamon
- finely grated zest and juice of 1/2 lemon
- 1/3 cup brandy
- Sweet dough for a two crust pie
Preparation
Step 1
Place suet, apples, citrus peel and raisins in a food processor and pulse to break down roughly. Place in large bowl, add remaining ingredients and stir to combine. Spoon mincemeat into 4 2 cup sterilized canning jars pressing down to force out any air. Screw on tops tightly and refrigerate at least a week (the longer the better, aim for a month).
Brush a 12-cup shallow muffin pan with melted butter. Preheat oven to 400 degrees. On a lightly floured surface roll out two thirds of the sweet dough to 1/8 inch thickness. Using a 3-inch cutter cut out circles and lightly press into cups. Chill while rolling out remaining pastry as described above. Using a 2 3/4 inch cutter cut circles for the top of each pie. Place on a baking sheet lined with plastic wrap and chill for 20 minutes.
Fill each pastry=-lined cup with 1 tablespoon of mincemeat. Take pastry circles , brush the outer edges with water and place, damp side down, on the mincemeat. Gently press the edges of top and bottom pastry together. Brush tops with cold water and lightly dust with sugar. Using the point of a sharp knife make a small hole in a center of each.
Bake 20 minutes or until golden brown. Serve hot with whipped cream or brandy butter.