Homemade mince pies

Method

1. To make the mincemeat, combine all the ingredients except the muscovado sugar and suet in a large saucepan.

2. Place over a low heat and cook, stirring occasionally, for 30 minutes or until the fruit has plumped up and most of the liquid has evaporated but has not dried out. Set aside to cool, then stir in the sugar and the suet.

3. Meanwhile, sterilise several jam jars. To do this, preheat the oven to 120°C. Wash both the jars and lids well in hot, soapy water, rinse and place upside down on a baking tray. Place in the hot oven for ten minutes or until dry. Remove from the oven and use a clean cloth to handle the jars as they will stay hot for a while.

4. Divide the mincemeat between the hot jars, seal, label and set aside to cool. You can store the jars in a cool place for up to six months.

5. To make the pastry, mix the flour and salt. Rub in butter, do not over mix. Stir the sugar into the eggs until it is almost dissolved.

6. Add the eggs to the flour with a fork and then bring it together with your hands.

7. Rest the pastry for at least an hour in the fridge or over night.

8. Grease and flour a bun tin. Cut the pastry into circles and stars. Place each circle into the tin and place a tea spoon of mince in the centre. Place the star on top.

9. Bake in an oven heated to 160°C for 15 minutes or until golden.