Next-level mince pies

• dark muscovado sugar↗100g g

  100g

• butter↗50g g

  50g

• cooking apple↗1

  peeled, cored and coarsely grated

• currants↗150g g

  150g

• sultanas↗150g g

  150g

• raisins↗100g g

  100g

• mixed peel↗75g g

  75g

• lemon↗1

  zested and juiced

• mixed spice1½ tsp tsp

  1½ tsp

• ground cinnamon↗1 tsp tsp

  1 tsp

• Pedro Ximénez sherry↗100ml ml

  100ml

• self-raising flour↗300g g

  300g

• cornflour↗1 tbsp tbsp

  1 tbsp

• granulated sugar↗2 tbsp tbsp

  2 tbsp

• orange↗1

  tangerine or clementine, zested

• butter↗175g

  150g cold and cut into small pieces, 25g melted for the tin

• soft cheese↗150g
• egg↗1

  beaten, to glaze

• icing sugar↗

  to serve (optional)

Step-by-step instructions

1. 1

   To make the mincemeat, tip the sugar and butter into a frying pan or shallow pan and melt over a medium heat until the sugar has dissolved into a bubbling caramel. Stir through the apple to coat, then over a low heat, stir through all the other mincemeat ingredients, except the alcohol, and cook for 7-8 mins or until the dried fruit has plumped up. Stir through the alcohol off the heat. Leave to cool, then give it another good stir. To store the mincemeat spoon it into sterilised jars while still warm. Will keep in a cool, dry place for up to six months.

2. 2

   To make the pastry, tip both flours and the sugar into a bowl with the zest and a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles a crumble topping, then rub in the soft cheese until the pastry comes together. (If it’s still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a work surface and knead for 30 seconds. Wrap and chill for at least 1 hr. Will keep chilled for up to three days.

3. 3

   Heat the oven to 220C/200C fan/gas 8. Brush the holes of a 12-hole muffin tin with the melted butter then lightly sprinkle with extra sugar. Roll out the pastry on a floured surface until 5mm thick. Stamp out 12 circles using a 10cm round cutter (fluted edge looks nice but are not essential), rerolling offcuts if needed and use them to line the muffin tin. Scoop some mincemeat into each case until it’s a little below the rim. Lightly brush the edges of the pastry cases with some of the beaten egg. Roll out the remaining pastry out on a floured surface and use a 6cm round cutter to stamp out 12 more circles for the lids (again, fluted edge looks nice but are not essential) and gently press on the lids to seal. Brush over the rest of the egg and sprinkle over more granulated sugar. Bake for 15-20 mins until deep golden. Remove from the oven and leave to cool for a few minutes but, while still hot, twist them out of their holes and put on a wire rack to cool a bit more. Best served warm dusted with icing sugar. Alternatively, leave to cool completely and keep in an airtight container at room temperature for three days or frozen for up to three months.