Brandy Soaked Christmas Mince Pies

Instructions

1. Placed the mixed fruit in a large using a large sterlised jar. Drizzle in mixed spice Pour the brandy over and ensure that the fruit is covered in the alcohol. Give the jar a stir with a sterilised spoon. Seal and leave in a dark space for at least a week or when required.
2. Place both oils in a mixer with the flour and salt. Combine and add the water. Once a dough has formed, remove and place in the fridge for a couple of hours.
3. When ready to make the mince pies, preheat the oven to gas mark 180g Celsius. Line a tart tray with olive oil using a pastry brush.
4. Take a chunk of the dough and pat into a ball. Roll the dough until thin. Use a 3-inch pastry cutter to shape circles.
5. Place the cut pastry into the tart trays. Add a tablespoon full of the mincemeat on the base. Repeat.
6. With the excess pastry shape into whatever shapes desired – I have a heart shaped pastry cutter that does me well. Place such shapes onto the meatmeat.
7. Over the trays with aluminium foil and place in the oven for 10 minutes. Remove and leave to dry.
8. Serve warm or cold.