Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF

To make the mincemeat, put all the ingredients into a large bowl except for the brandy, and combine well

Cover the bowl with a clean cloth and let sit in a cool dark place for 12 hours overnight to let the flavours develop

Preheat the oven on the lowest setting around gas mark 1/4 / 120C / 225°F

Put the mincemeat mixture into a large ovenproof dish, cover with foil and bake for 3 hours

When you take it out it will look like it's swimming in grease, it's meant to so don't panic!

Let it cool stirring when you feel like it. Stir in the brandy when it's completely cooled

This is enough to fill 3 x 450g sterilized jars. Fill the jars to the top and place a waxed disc on top before putting the lids on. Will keep for a year in a cupboard. Makes a nice Christmas gift if you tie a gift tag around the neck with pretty ribbon and the pie recipe below written on...

Preheat the oven to gas 7 / 220C / 425°F. Roll out the puff pastry and cut out 24 discs around 4cm sized

https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free

Put 12 pastry discs onto a lightly greased baking sheet. Spoon some mincemeat onto the middle, don't go overboard as the suet will bubble out and burst your pies, leave room around the edge

Brush some milk of choice around the edge and put the remaining 12 discs on top, pinching the sides together upwards to create a shell and lid and prick the tops with a knife

Brush the tops with some more milk, sprinkle with caster sugar and bake for 15-20 minutes or until risen and golden

Let them cool on the baking sheet for 5 minutes before moving gently to a wire rack to cool completely

Serve cold with a dusting of icing sugar, or warm with some brandy butter or clotted cream and a glass of sherry! Pure Christmas!