Chilling time:
10 mins

Special equipment:
3in (7.5cm) and 21⁄2in (6cm) cookie cutters

Ingredients:
1 small apple
2 tbsp butter, melted
½ cup golden raisins
½ cup raisins
¼ cup currants
¼ cup mixed peel, chopped
1⁄3 cup chopped almonds or hazelnuts
finely grated zest of 1 lemon
1 tsp pumpkin pie spice
1 tbsp brandy or whiskey
2 tbsp dark brown sugar
1 small banana
1 x 9in (23cm) store-bought pie dough
all-purpose flour, for dusting
confectioner’s sugar, for dusting

Method:
1 Preheat the oven to 375°F (190°C).

2 Grate the apple (including the skin), and place in a large bowl. Add the melted butter, golden raisins, raisins, currants, mixed peel, nuts, lemon zest, pumpkin pie spice, brandy, and sugar, and mix. Chop the banana into small dice and add to the bowl. Mix well.

3 Roll out the pastry on a lightly floured surface to a thickness of 1⁄8in (2mm) and cut out 18 circles using the larger cookie cutters.

4 Re-roll the pastry, and cut another 18 smaller circles or shapes, such as stars.

5 Line a muffin pan with the larger pastry circles, and place a heaping teaspoon of mincemeat in each small pastry shell.

6 Top with the smaller circles or shapes. Chill for 10 minutes, and then bake for 10–12 minutes, or until the pastry is golden. Carefully remove from the pans and cool on a wire rack. Dust with confectioner’s sugar to serve.

STORE:
The pies will keep for 3 days in an airtight container.

PREPARE AHEAD:
The dough can be made 2 days ahead and kept in the refrigerator, wrapped in plastic wrap.

BAKER’S TIP:
Homemade mincemeat will always taste far superior to any store-bought version. The diced banana used in this mincemeat recipe might not be an orthodox ingredient, but it does lend a rich, velvety texture to the mincemeat.

Mince Pies Recipe