This is the key ingredient to mince pies! You can buy ready-made mincemeat but it is easy to make your own and you can add/adjust the different fruit portions and sweetness to suit your taste. Below is a traditional recipe but modern variations can also include dried cranberries, dried apricots, even dried tropical fruit like pineapple. You can also substitute rum or sherry instead of the traditional brandy. Contrary to popular belief, mincemeat does not need to be made months in advance - even a few days of marinating will produce wonderful flavours.
** Note: the traditional mincemeat recipe calls for "suet" which is a form of animal fat. This can be hard to source or you may not wish to use it. Alternatives can be used, although the end result might taste slightly different. Vegetable shortening is recommended as the best alternative, although butter can also be used.
Mix all the ingredients, except the pie dough, in a large, heatproof bowl and combine well - in particular make sure that the pieces of suet / butter are well distributed and thoroughly mixed in with the other ingredients. Cover and set aside in a cool place overnight (or 12 hours) to marinate, so that the flavours have time to mingle and develop.
Preheat the oven to 235 degrees (F) (120 degrees C / Gas 1/2). Cover the bowl loosely with foil and cook for 2 hours, stirring occasionally.
Remove the bowl from the oven and set aside to cool, stirring it from time to time. The fat/butter should have melted and coated everything.
Once it has cooled, use to fill mince pies. Or, it can be transferred to sterilized jars and stored in the refrigerator for a few days. For longer storage, process in a canning water bath to seal the jars and use within six months.
Preheat oven to 425 degrees (F) (220C/200C fan/gas 7)
On a lightly floured surface, roll out one of the dough halves thinly (about 1/8" or 3mm).
Use a round cutter that's slightly larger than the holes in a shallow tart pan (or a muffin pan will work) to cut out rounds of pastry to line each hole.
Fill each pastry case with a generous dollop of mincemeat using a slotted spoon to drain the juices as you scoop up the mixture.
Roll out the second portion of dough and cut slightly small rounds to place as lids over each pie.
Brush the edges of each pie with a bit of egg wash (egg beaten with a teaspoon of water), then press gently down along the edges to seal. You can use the tines of a fork to press the two sections of dough together around the edges of the pie, as well as giving it a pretty ridged edge.
Cut 3 small slits in the top of the crust to allow steam to escape.
Place in the oven and bake for about 20 minutes, or until the crusts are golden.
Remove from the oven and allow the pies to cool slightly, before gently taking them out of the tart pan. Place on a rack to cool. Sift icing sugar over the top of the pies and serve warm.
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