Golden mince pies

Method

1. To make the mincemeat, put all the ingredients in a large pan over a low heat and cook, stirring, for 10 minutes or until the suet dissolves and coats all the fruit. Remove the pan from the heat and set aside to cool.
2. To make the pastry, sift the flour with a pinch of salt into a large bowl, then add the ground almonds. Use your fingertips to gently rub in the butter and lard until the mixture resembles breadcrumbs. Add 2-3 tablespoons ice-cold water, a little at a time, until it comes together to form a soft dough (see Know-how). Gently knead the dough into a disc, then wrap in cling film and chill in the fridge for 15 minutes.
3. Preheat the oven to 220°C/fan 200°C/gas 7. On a lightly floured surface, roll out half the pastry to the thickness of a pound coin. Using a 7.5cm fluted cutter, stamp out 24 rounds, then use to line 2 x 12-hole patty tins. Drop a heaped tablespoon of mincemeat into each pastry case. Roll out the remaining pastry, then use a 7cm fluted cutter to stamp out 24 lids. Brush the edges of the pies with a little of the beaten egg, then cover with the lids.
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4. Pierce a hole in the middle of each pie lid, brush with a little milk, then bake for 12-15 minutes until golden brown. Remove the pies from the tins, sprinkle with caster sugar, then serve warm with a dollop of brandy butter or boozy cream, or leave to cool on a wire rack, then store in an airtight container for up to 3 days.