- Step 1
To make the fruit mince, combine the raisins, currants, sultanas, apple, suet, caster sugar, mixed peel, almonds, carrot, brandy, nutmeg, mixed spice and lemon juice in a clean glass or ceramic bowl. Mix thoroughly. Place the mixture into clean jars, seal and place in fridge for at least 1 month before using.
- Step 2
Preheat oven to 200°C. To make the mince pies, cut 7cm rounds from the pastry sheets with a fluted biscuit cutter. Place 1/2 the pastry rounds into 36 flat-based 20mls (1 tablespoon) tart pans. Brash the edges of the pastry with the whisked egg and fill with the fruit mince mixture. Cover with the remaining pastry rounds and press edges lightly to seal. Brush with whisked egg and prick several times with a fork.
- Step 3
Bake the mince pies in the preheated oven for 20 minutes or until golden. Transfer to wire racks to cool. Sprinkle with icing sugar and serve.
Make the fruit mince at least one month before using to allow the flavours to develop. You will only need half the mixture to make 36 tarts. The remaining mince can be kept for up to 4 months. The mince pies will keep for up to 1 week in an airtight container.