Mince Pies

• None None FOR THE MINCEMEAT
• 1 None apple, peeled, cored and finely chopped
• 1/2 cup golden raisins, 1/4 cup finely chopped, 1/4 cup left whole
• 1/3 cup mixed candied citrus peel
• 2 tbsp glace cherries, chopped
• 1/4 cup currants
• 1/3 cup blanched whole almonds, chopped
• 1 cup firmly packed brown sugar
• 1/2 tsp grated lemon peel
• 1 tbsp lemon juice
• 1/2 tsp grated orange peel
• 1/2 tsp ground cinnamon
• 1/2 tsp mixed spice, such as pumpkin pie spice
• 1/4 tsp ground nutmeg
• 2 tbsp butter, melted
• 2 tbsp brandy
• None None FOR THE PIES
• 2 1/2 cups flour
• 2 tbsp ground almonds
• 12 tbsp (1 1/2 sticks) cold butter, chopped
• 1 tsp grated lemon peel
• 1/3 cup powdered sugar, plus additional, for dusting
• 1 None egg yolk
• 1/4 cup milk
• 1 None egg, lightly beaten

1. Make mincemeat 3 days ahead. Combine all ingredients in a bowl and mix well. Transfer mixture to sterilized jar. Store in refrigerator for at least 3 days before using.
2. Sift flour into a large bowl and stir in almonds; rub in butter. Stir in lemon peel and sifted powdered sugar. Stir in egg yolk and enough milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 30 mins.
3. Preheat the oven to 400u0b0F. Grease two 12-cup muffin pans. Roll pastry to 1/8-inch thick. Using 3-inch round cutter, cut out 24 rounds. Press into muffin cups. Divide mincemeat among cups.
4. Roll pastry scraps on floured surface. Using a 2 1/2-inch round cutter, cut out 12 rounds. Using a 1-inch star cutter, cut out stars from center of rounds. (Or cut out desired shapes.) Brush each pastry shape with beaten egg and place, egg-side down, on mincemeat.
5. Bake for 20 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack. Dust with a little sifted powdered sugar.

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Taken from recipes-plus.com/api/v2.0/recipes/35254 (may not work)