Mixed candied peel
Light brown soft sugar
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To make the mincemeat, place all of the ingredients apart from your choice of alcohol into a large pan, heat gently, stirring, until the butter has melted, then simmer very gently, occasionally stirring, for about 10 minutes.
Remove from the heat and leave to cool until just warm, then stir in the alcohol. Cover and refrigerate until needed. You can also decant it into sterilised jars, seal, and store it for up to six months.
Add the egg yolk and the cold water, whiz again briefly until the pastry comes together, adding a few more drops of cold water if necessary. Alternatively, rub the butter into the flour and icing sugar in a bowl by hand, then add the egg yolk and water and mix until the pastry comes together.