Mincepies and mincemeat

See almond pastry recipe:
Make Almond Pastry recipe (you might want to half it) and place in frigde


Apple and Cranberry mincemeat
A
800g apple, peeled, cored and chopped
4tsp cinnamon
350g brown sugar
 zest and juice of 2 lemons and 2 oranges

B
350g cranberries (you can use frozen)
350g sultanas

C
300ml rum (optional)

D
100g dried apricots, chopped
500g  nibbed almonds


Place ingredients A in a large pot, bring to the boil and then reduce the temperature to low.
Cover the pot with a lid (or tray if you don't have a lid) and simmer on low for 10 minutes, until apples are soft.

Add ingredients B.
Bring to the boil again stirring all the time and add the rum.

Reduce the heat to low and allow simmer 25 minutes (uncovered) stirring occasionally.

Then remove from heat and stir in the apricots and the nuts.

Allow to cool before placing on the pastry.


Assembly

Butter and line the pie tin ( the top of the tray tin too) (you can place some strips of greaseproof across the base and up over the side if to help get the mince pies out after they are cooked)  place pastry circles in the tin and scoop in the mince pie filling.  Egg wash the edges and top with another circle of pastry, egg wash the top.  Refrigerate for about 40 minutes before baking at 170C for about 25 minutes.