Christmas Mince Pies - cooking recipe

Ingredients

QUICK FRUIT MINCEMEAT
1/4 cup melted butter
1/3 cup brown sugar
100 g raisins
50 g sultanas
50 g black currants
50 g candied peel
1 granny smith apple, peeled, cored and grated
1/3 cup chopped glace cherries
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
25 -50 ml brandy
PASTRY
500 ml cake flour, loosely measured
50 ml cornflour
50 ml icing sugar
175 g butter
1 egg
2 ml vanilla extract

Preparation

QUICK FRUIT MINCEMEAT:
Combine all ingredients and set aside for flavours to infuse.
PASTRY:
Sift flour, cornflour, and icing sugar.
Rub in the butter.
Beat egg and vanilla together then add, mixing well.
Knead into a ball without overhandling the pastry.
Roll out thinly on a floured board and cut into 3\" rounds.
Reroll offcuts until all the pastry is used.
Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
Press edges together with the prongs of a fork and prick each top twice.
Bake at 350F for 18-20 minutes or until pale gold.
Leave to cool slightly before removing to cooking rack.
Dust lightly with icing sugar.
COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.