Photo: Craig Robertson
- grated zest and juice of 2 oranges
- 1 medium Bramley apple
- 50 g unsalted butter
- 100 g raisins
- 75 g sultanas
- 75 g currants
- 50 g mixed peel
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 75 g light brown soft sugar
- 25 g roasted chopped hazelnuts
- 1 x 500g pack shortcrust pastry block
- plain flour, for rolling out
- icing sugar, for dusting
For the mincemeat, put the orange zest and juice in a medium pan. Peel, quarter and core the apple, then coarsely grate into the pan and stir together.
Add the butter, dried fruits, peel and spices, then cook over a low heat, stirring frequently, for about 40 minutes until the apple has broken down, the dried fruits have plumped up and all the liquid has evaporated. Cool, then stir in the sugar and hazelnuts.
Preheat the oven to 190°C, fan 170°C, gas 5. Split the pastry into two, allowing one third for the lids and two thirds for the bases. Roll out the two thirds on a lightly floured flat surface to 3mm thickness. Using a 7cm cookie cutter and re-rolling the trimmings, cut out 24 discs.
Line 2 x 12-hole nonstick cake tins with the pastry discs. Spoon 1 tablespoon mincemeat into each case (you may have a little leftover) and chill these in the fridge while you cut out the lids.
For the lids, roll out the reserved third of pastry and use a 5cm star-shaped cutter to cut out 24 stars. Gently press the stars on top of the filling and bake for about 25 minutes until golden.
Cool slightly, then transfer to a wire rack before lightly dusting with icing sugar.