Whiskey Laced Fruit Mince Pies - cooking recipe

Ingredients

1/2 cup raisins, finely chopped
1/4 cup dried currants
1 None apple, coarsely grated
1/3 cup whiskey
1/3 cup demerara sugar, plus 2 tbsp extra for sprinkling
1 tsp lemon zest
1 tsp ground cinnamon
3 tbsp frozen butter, coarsely grated
None None FOR THE CINNAMON PASTRY DOUGH
1 2/3 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 cup cold butter, coarsely chopped
2 None large eggs, lightly beaten

Preparation

To make the fruit mincemeat, combine dried fruit, apple, whiskey, sugar, lemon zest and cinnamon in a medium bowl. Cover and let stand for 48 hours. Stir in butter.
Meanwhile, to make the cinnamon pastry dough, sift flour and cinnamon into a large bowl. Using your fingertips, cut in butter until mixture is crumbly. Add 1 egg and mix until ingredients just come together. On a lightly floured work surface, knead dough until smooth. Wrap in plastic wrap and chill for 30 mins.
Preheat oven to 350\u00b0F. Grease 15 shallow tart pans. Roll pastry out until 1/8 inch thick. Cut out 15 - 3 inch discs from pastry dough and use to line tart pans. Barely fill with mincemeat.
Cut 15 - 2 1/2 inch discs from pastry dough. Cut small rounds from the centers of each disc. Place over filling, pressing edges together to seal. Brush pies with remaining egg and sprinkle with extra sugar. Bake for 30 mins. Let stand for 5 mins then transfer to a wire rack to cool completely.