British Mince Pies

Instructions

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1. 1 For the Mincemeat: In a large bowl, toss currants, raisins, sultanas, dark brown sugar, apple, beef or vegetable suet, candied orange peel, orange juice and zest, lemon juice and zest, and mixed spice. Drizzle brandy over fruit and, using a flexible spatula, stir until evenly distributed. Cover bowl tightly with plastic wrap and refrigerate for 24 hours, stirring 2 to 3 times during this period.
2. 2 When fruit has chilled for 24 hours, sterilize 2 heat-safe pint jars and lids: Set a wire rack inside a rimmed baking sheet. Wash jars with soap and hot water. Place jars, open mouth facing downwards, on a prepared baking sheet and heat at 250°F (120°C) for 30 minutes. Meanwhile, place rings and lids in a pan of water on the stovetop and boil for 10 minutes. (See notes.) Remove jars from oven and let cool, about 15 minutes; using tongs, remove rings and lids from pan of water and set them on wire rack with jars to cool.
3. 3 When jars and lids are cool enough to handle, spoon mincemeat into jars and cover tightly with lids. Refrigerate until fruit is well-hydrated, at least 2 weeks or up to 3 months.
4. 4 For the Pastry: In a large mixing bowl, whisk flour and confectioners’ sugar to combine. Add the butter and, using your fingertips, rub it into the dry ingredients until it resembles coarse breadcrumbs, 3 to 4 minutes.
5. 5 Make a well in the center of the flour mixture about 2 to 3 inches wide. Pour beaten egg and water into the well and, using a fork, gradually incorporate flour into the egg until a dry, crumbly dough forms, about 1 minute. Use your hands to finish bringing the dough together, gently squeezing about 8 to 10 times, just until it holds together in a ball. Dough will feel slightly crumbly. Flatten dough into an 8-inch disc. Wrap tightly in plastic wrap and refrigerate until just firm enough to roll, about 30 minutes.
6. 6 Using nonstick spray, generously grease a 12-cup mince pie or muffin tin. (See notes). Set aside.
7. 7 On a lightly floured countertop, use a rolling pin to roll the dough to 1/8-inch (3.2mm) thickness. Using a 3 1/2-inch round cutter or scalloped round cutter, cut 12 circles of dough. If necessary, re-roll scraps and cut remaining circles. Using your fingertips, gently press 1 dough circle into the bottom and sides of each cavity of the tin; do not trim sides. Re-roll scraps to about 3/16-inch (5mm) thickness. Using a 2 3/4-inch star, snowflake, or other decorative cutter, cut 12 shapes.
8. 8 Using a spoon, stir mincemeat thoroughly. Using a teaspoon, fill each pastry shell with about 1 1/4 ounces or 35g (3 to 4 heaping teaspoons) mincemeat, pressing down gently with the back of the spoon to evenly distribute the filling. With a pastry brush, brush the thin scalloped edge with egg yolk. Place a star or other decorative piece of dough on top of each pie and use your fingertips to gently press it into place. Brush the top of each decorative piece of dough with a thin layer of egg yolk.
9. 9 Refrigerate until pastry is firm to the touch, about 30 minutes. Meanwhile, adjust oven rack to middle position and preheat oven to 425°F (220°C).
10. 10 Sprinkle tops of pies generously with Demerara sugar. Bake until filling is bubbly and pastry is deep golden brown, 15 to 18 minutes. (See notes.) Cool pies in pan for 10 minutes. Using a small offset spatula, gently remove tarts from the pan and transfer to a wire rack. Cool until warm but no longer piping hot, about 15 minutes. Serve warm or at room temperature.