Mince Instructions:

1. Place the cider and sugar in a medium pan and heat until sugar dissolves.
2. Add the apples, dried fruit, peel (if using), spice, nutmeg and citrus zests, and stir to combine. Bring to a gentle simmer and cook for about 30 mins until the apples are soft and the mixture has thickened and is pulpy.
3. Allow to cool and then stir in the brandy.
4. Place in sterilized jars and store in a cool dry place for several weeks before using for mince pies. Will keep in a cool dark place for 12 months.

Short Crust Pastry Instructions:

1. In a food processor, pulse the flour and butter and salt together until it looks like uneven gravel NOT fine sand. Small pieces of butter should still be visible (you can also do this rubbing in by hand).
2. Tip into a bowl, add beaten egg. Mix roughly with a knife until egg is mixed in.
3. Combine by hand, adding a little iced water gradually if needed (it will depend on the size of your egg).
4. Use as for regular shortcrust pastry – bake at 180C.

Assembly Instructions:

1. Cut out circles of shortcrust pastry (see Christmas Trio: Shortcrust Pastry) to fit your patty tins.
2. Add 1 tsp mincemeat (see Christmas Trio: Mincemeat) to each.
3. Top with a small pastry star.
4. Assembled pies can either be frozen or baked at 180°C/375°F for 20 mins until lightly browned. Cool for 5 mins then remove from tins.
5. Dust liberally with icing sugar. Serve warm or cool.