Christmas Mince Pies

This recipe is nothing like store bought mince pies. It is sweet but not cloying or dry. The longer you leave the mince to soak, the better the taste. I have made this in January for use the following December and can assure it is more than ok ! If you can, use the suet but it does taste just fine with butter. I have had people say this recipe is better than their grandmothers, but dont tell them that!!

60 g		suet or butter
250 g		seeded raisins
250 g		sultanas
250 g		currants
15 g		chopped candied peel
4 medium		green apples
250 g		brown sugar
2		lemons
1		orange
1 tsp		ground nutmeg
1/2 tsp		ground allspice
1/2 tsp		cinnamon
1/4 tsp		ground cloves
1 bottle		brandy

1	Chop suet finely (use food processor). Chop raisins and candied peel. Peel and grate green apples. Grate rind and juice the lemons and the orange.
2	If using butter for mincemeat, melt and set aside. Place all remaining ingredients except brandy in a bowl and mix together well. Stir in melted butter or suet. Pack into clean jars and add brandy to cover. Seal and store in the refrigerator for at least two weeks. Stir from time to time and add more brandy as necessary. Mincemeat will keep, refrigerated, for many months.
3	Use either a home-made sweet shortcrust pastry or ready-rolled pastry sheets. Cut into rounds to line small tartlet tins. Place a heaped spoonful of mincemeat in each one. Cover with pastry lid. Cut a small cross in the centre of each pastry lid. Brush with egg wash, sprinkle with sugar and bake in oven preheated to 200°C for 10 to 15 mins.

Servings: 12

Yield: 6 dozen