Angela’s mince pies

Method

1. Mix all the mincemeat ingredients together apart from the brandy in a large bowl, cover with a cloth and leave to infuse for 12 hours.  
2. Heat the oven to 120C/fan100C/gas ½. After infusing, spread the mincemeat on a large tray and cover with foil, in a cool oven for 3 hours to allow the suet to melt. When cool stir in the 4 tablespoons of brandy. Spoon mixture into sterilised jars, cover with wax discs and seal (see know how). 
3. For the pastry, mix the flour and salt in a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
4. Mix in the egg yolk and just enough cold water to form a smooth, but not damp, dough. Bring the pastry together then shape into a disc and wrap in cling film. Chill for 30 minutes.
5. Heat the oven to 180C/fan160C/gas4. Roll out the pastry on a lightly floured surface to 1/4 mm thick and punch 12 x 8cm circles, and 12 x 7cm circles with a serrated-edged cookie cutter out of the pastry. Line a 12 hole mince pie tin with the larger circles. Spoon in roughly 35g/2 tbsp mincemeat and push down then top with the smaller circles. Brush with the beaten eggs and bake for 17-20 min or until golden, crisp and bubbling.