Ingredients

• For the filling:
• 250 gms - Raisins
• 325 gms - Currant
• 100 ml - Brandy
• Zest of one lemon
• 300 gms - Butter
• 250 gms - Brown sugar
• 85 gms - Mixed peel
• 1 no - Apple (chopped)
• For the pie pastry:
• 225 gms - Butter (just out of the fridge)
• 350 gms - Flour
• 100 gms - Castor sugar
• A pinch of salt
• An egg
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How to Make Mincemeat Pie

• For the filling:
• Soak the fruits in brandy till they plump up.
• Add the rest of the ingredients and mix well and keep aside in a cool place for an hour at least.
• Tip: Want stronger flavours, then make it at least two days in advance.
• For the pie pastry
• Mix all the dry ingredients and then add the grated butter.
• Knead all the ingredients to make a ball like short crust. And keep aside for 15-20 minutes.
• Assembling the pie:
• Lightly brush the pie mold or cup cake mould.
• Knead the dough one more time and roll out the pie dough into a sheet using a rolling pin. Cut small swaths and line the pie mould. Press the dough lightly into the mold and remove the excess dough. 
• Fill the pie with one tablespoon of the mince. Remember you want to only fill it 3/4th of the pie size. 
• To make the lid of the pie, place a small ball of dough in your hands and cup it and then place it on the pies. Brush with egg-wash.
• Bake at 180 degrees Celsius for15-20 minutes.
• Remove and let it cool before unmolding. 
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