Basic Recipe for Mince Pies

Basic Recipe for Mince Pies
Ingredients:

For the Pastry:

225g (8 oz) plain flour
125g (4.5 oz) unsalted butter, cold and cubed
2 tablespoons icing sugar
1 egg yolk
2-3 tablespoons cold water
For the Mincemeat Filling:

250g (9 oz) mixed dried fruits (raisins, currants, sultanas)
100g (3.5 oz) suet (vegetarian suet can be used)
100g (3.5 oz) brown sugar
1 apple, peeled and finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 tablespoons brandy (optional)
Instructions:

Prepare the Mincemeat:

In a large mixing bowl, combine the dried fruits, suet, brown sugar, chopped apple, spices, lemon and orange zest, and juice. If using brandy, add it as well.
Mix everything together thoroughly, cover the bowl with a cloth, and leave it to sit for at least a few hours or overnight. The flavors will meld together as it sits.
Make the Pastry:

In a large bowl, mix the flour and icing sugar.
Add the cold butter cubes and rub them into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water, a little at a time, and mix until the dough starts to come together.
Form the dough into a ball, wrap it in cling film, and refrigerate for about 30 minutes.
Assemble the Mince Pies:

Preheat the oven to 200°C (400°F) and lightly grease a muffin tin.
Roll out the pastry on a floured surface to about 3mm thick.
Use a round cutter to cut out discs of pastry to line the muffin tin cups, and a slightly smaller cutter to create lids.
Place a spoonful of mincemeat filling in each pastry case, then cover with the smaller pastry discs.
Press the edges gently to seal and make a small slit or prick the tops with a fork.
Bake:

Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown.
Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Dust with icing sugar before serving.
Mince pies can be served warm or at room temperature, often with a dollop of cream, custard, or a splash of brandy butter.