INGREDIENTS :

100 g green apple, cored, peeled and chopped fine
50 g raisins
100 g black currents
50 g orange peel, chopped
25 g lemon peel, chopped
10 g sultanas
6 g brown sugar
1 tsp nutmeg powder
Pinch of salt
1 tbsp brandy
1 tbsp dark rum
50 g honey

Pastry:

250 g plain flour
114 g sugar
114 g unsalted butter
Pinch of salt
2 eggs, beaten
A little milk

Method:

Mix all the ingredients together in a bowl, cover and refrigerate for at least one to two weeks.

Pastry:

Sieve the flour and salt together and then mix in the sugar.

Make a well in the centre of the flour and cut in the butter. Rub the mixture with fingertips until well mixed.

Add the beaten egg a little at a time and mix to a smooth dough. Let it rest in the fridge for about 10-15 minutes if it gets too soft to handle.

Roll out dough 1/2cm thick on a floured board and cut out "lids" for individual pies. Then fold up excess pastry and roll out again and cut rounds to fit pie or patty tins.

Line the patty tins with this pastry and fill with mincepie filling.

Brush some milk on the pie edges and seal with the lids.

Bake in the centre of a hot oven 190-200 deg.C for 20 minutes or until golden.

Remove from oven when done, cool slightly and sprinkle with extra icing sugar.