Step 1

Add the raisins, currants, sultanas, dried cranberries, mixed peel, chopped cooking apple, unsalted butter, light brown soft sugar, ground cinnamon, mixed spice and lemon zest to a large pan.

Step 2

Heat the mixture together on a low heat until the unsalted butter has melted and the mixture has mixed together.

Step 3

Turn up the heat to a medium heat and simmer the mixture for about 10 minutes.

Step 4

Remove the pan from the heat and let the mixture cool.

Step 5

Once cooled, stir through the brandy.

Step 6

Preheat the oven to 220ºC/200ºC fan, and grease and flour a 12 hole muffin tin with butter and flour.

Step 7

Add the flour to a bowl with the cold and cubed unsalted butter into the bowl, and rub the mixture together with your fingertips until it resembles breadcrumbs.

Step 8

Add the icing sugar and 1 medium egg into the mixture and bring together with a spatula and your hand until smooth. Knead slightly in the bowl if needed.

Step 9

Roll the pastry mix out onto a lightly floured surface to the thickness of 3-4mm.

Step 10

Cut out 12, 11cm circles using a pastry cutter, and press these carefully into the muffin tray.

Step 11

Cut out 12 7cm circles using the rest of the pastry, and any decorations for your mince pies if you like.

Step 12

In each pastry case, add 45-50g of mincemeat.

Step 13

Top with the smaller pastry circles, and seal around the edges.

Step 14

Add any extra pastry decorations.

Step 15

Brush the top of the mince pies with beaten egg to get a golden glaze.

Step 16

Bake the mince pies in the oven for 15-20 minutes.

Step 17

Leave the mince pies to cool in tthe tin for 10 minutes, and then carefully remove to cool fully.