Brandy Mince Pies with Suet Mincemeat and Star Lids

What you need

• 150 g (1 cup) raisins
• 100 g (2/3 cup) currants
• 50 g (1/3 cup) mixed peel
• 1 large cooking apple, peeled, coarsely grated
• 75 g (1/2 cup) shredded suet, beef or vegetable
• 100 g (1/2 cup) dark muscovado sugar
• 1 orange, zest only
• 1 lemon, zest only
• 2 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 60 ml (1/4 cup) brandy
• 300 g (2 1/2 cups) plain flour, plus extra for rolling
• 150 g (1 1/4 sticks) cold butter, cubed, plus a little for greasing
• 60 g (1/2 cup) icing sugar, plus extra for dusting
• 1 egg, beaten, for glazing
• 3 tbsp cold water, or as needed

Method

Restated from the original video

1. 1

   In a large bowl, mix the raisins, currants, mixed peel, apple, suet, muscovado sugar, orange zest, lemon zest, mixed spice, cinnamon, nutmeg and brandy.

2. 2

   Cover and leave at room temperature for 24 hours, stirring once or twice.

3. 3

   Rub the butter into the flour and icing sugar with your fingertips until the mixture looks like fine crumbs.

4. 4

   Add the water 1 tbsp at a time, stirring with a knife, until the dough just comes together.

5. 5

   Shape the dough into a flat disk, wrap it and chill for 30 min.

6. 6

   Heat the oven to 200 °C (400 °F). Grease a 12-hole tart tin with butter.

7. 7

   Roll out the dough on a floured surface to about 3 mm (1/8 in) thick.

8. 8

   Cut 12 rounds about 8 cm (3 in) wide and press one into each hole.

9. 9

   Re-roll the scraps and cut 12 small stars for the lids.

10. 10

    Fill each case with a heaped tablespoon of mincemeat, level with the rim.

11. 11

    Set a star on each pie and brush with the beaten egg.

12. 12

    Bake until the lids and cases are golden, 18-20 min.

13. 13

    Cool in the tin for 5 min, then move to a rack. Dust with icing sugar and serve warm or cold.

Imported from sainsburysmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.