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1
For the mincemeat: chuck the apple chunks into a small saucepan with a splash of water (about 1 teaspoon).
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2
Cover the pan and cook on a low heat for no longer than 10 minutes, until the apple is pulpy.
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3
Allow to cool.
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4
Combine the pulpy apple with the remaining ingredients in a large bowl, then store in sterilized jars.
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5
The longer your mincemeat matures, the tastier it will be.
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6
For the pastry: place the flour, sugar, orange zest, butter and a pinch of salt in a food processor and blitz quickly.
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7
Add half the beaten egg and continue to blend.
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8
If it doesn't come together, add a little more egg.
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9
Be careful, though - too much egg and it will make the pastry sloppy.
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10
Flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.
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11
Preheat the oven to 200C/180C fan/gas mark 6.
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12
Brush a muffin tin with melted butter or a very little sunflower oil.
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13
On a floured (or icing sugared) work surface, roll out the pastry to 3mm thick and cut out 16 circles for the bases using a 6cm cutter for medium-sized pies.
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14
Use a smaller cutter (we like to use a star-shaped or snowflake-shaped one) to cut out 16 stars for the lids.
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15
Line the holes of the tin with the larger pastry rounds.
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16
Fill each base with a teaspoon of mincemeat and top with a star/snowflake pastry lid.
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17
Brush the tops of the mince pies with beaten egg, or a little milk.
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18
Bake in the oven for 10-15 minutes until pale golden, with the mincemeat bubbling around the edges.
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19
Cool for 5 minutes and transfer to a wire rack to cool completely.
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20
Dust with icing sugar to serve.
