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1
To make the mincemeat, put all the ingredients into a large bowl except for the brandy, and combine well
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2
Cover the bowl with a clean cloth and let sit in a cool dark place for 12 hours overnight to let the flavours develop
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3
Preheat the oven on the lowest setting around gas mark 1/4 / 120C / 225F
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4
Put the mincemeat mixture into a large ovenproof dish, cover with foil and bake for 3 hours
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5
When you take it out it will look like it's swimming in grease, it's meant to so don't panic!
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6
Let it cool stirring when you feel like it.
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7
Stir in the brandy when it's completely cooled
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8
This is enough to fill 3 x 450g steralised jars.
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9
Fill the jars to the top and place a waxed disc on top before putting the lids on.
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10
Will keep for a year in a cupboard.
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11
Makes a nice Christmas gift if you tie a gift tag around the neck with pretty ribbon and the pie recipe below written on...
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12
Preheat the oven to gas 7 / 220C / 425F.
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13
Roll out the puff pastry and cut out 24 discs around 4cm sized
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14
Put 12 pastry discs onto a lightly greased baking sheet.
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15
Spoon some mincemeat onto the middle, don't go overboard as the suet will bubble out and burst your pies, leave room around the edge
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16
Brush some milk around the edge and put the remaining 12 discs on top, pinching the sides together upwards to create a shell and lid and prick the tops with a knife
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17
Brush the tops with some more milk, sprinkle with caster sugar and bake for 15-20 minutes or until risen and golden
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18
Let them cool on the baking sheet for 5 minutes before moving gently to a wire rack to cool completely
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19
Serve cold with a dusting of icing sugar, or warm with some brandy butter or clotted cream and a glass of sherry!
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20
Pure Christmas!
