Step 1: Make the Pastry

To start, make the pastry dough. In a large bowl, sift the flour and salt together. Add the cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. This step is key for achieving a light and flaky texture in the crust.

Next, add the sugar and mix it in. Gradually add cold water, a tablespoon at a time, mixing gently with a fork until the dough starts to come together. You may not need all of the water, so be careful not to add too much. Once the dough forms a ball, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough ensures it holds its shape and remains tender after baking.

Step 2: Prepare the Mince Pie Filling

While the dough chills, prepare the filling. In a large mixing bowl, combine the dried fruits, chopped dried apples, and candied citrus peel. Add the brown sugar, cinnamon, nutmeg, allspice, and lemon juice. Stir everything together until the fruit is well coated with the sugar and spices.

Next, melt the butter in a small saucepan over medium heat. Once melted, pour the butter over the fruit mixture and stir to combine. Then, pour in the rum or brandy and stir again to incorporate the flavors. If you’d like, you can add some chopped almonds or walnuts for extra texture, or even a tablespoon of vegetable oil to help bind the filling. Let the mixture sit while you prepare the pastry.

Step 3: Roll Out the Dough

Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with butter or non-stick spray. After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter, about 3 inches in diameter, to cut out the bases of the pies. You’ll need one circle for each pie, so be sure to have enough dough.

Carefully press each pastry circle into the muffin tin cups, making sure they fit snugly at the bottom and sides. You can reroll the dough scraps to cut out more circles if needed.

Step 4: Fill the Pastry Cases

Spoon the mince pie filling into each pastry shell, packing it down gently to ensure even filling. Leave a small gap at the top to allow for the top crust to fit. You can also top the filling with a little extra butter to help the pies bake beautifully and stay moist.

Step 5: Add the Lids

Roll out the remaining pastry dough and cut out additional circles that are slightly smaller than the ones used for the base. These will serve as the tops of the mince pies. Place each top over the filled pies, gently pressing the edges together to seal them. For a decorative touch, use a fork to crimp the edges or cut small slits in the top to allow steam to escape.

If you prefer, you can use leftover dough scraps to make shapes like stars or holly leaves to place on top of the pies. This adds a charming touch that’s perfect for the holiday season.

Step 6: Brush with Egg Wash

In a small bowl, beat the egg and brush it over the tops of the pies. This will give them a golden, shiny finish when baked. It’s a simple step that makes a big difference in how the pies look once they’re out of the oven.

Step 7: Bake the Pies

Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pies are golden brown. Keep an eye on them toward the end to ensure they don’t overbake. Once they are golden and crisp, remove the pies from the oven and let them cool slightly before removing them from the tin.

Step 8: Serve and Enjoy

Allow the mince pies to cool on a wire rack before serving. They can be served warm or at room temperature, and they pair wonderfully with a dollop of whipped cream or a dusting of powdered sugar. For a festive touch, serve them with a cup of hot cocoa, mulled wine, or spiced tea.