- Peel and coarsely grate the apple, into a saucepan.
- Finely grate the orange peel into the pan, squeeze and add the orange juice.
- Add the oil and sugar and simmer over a gentle heat for 8-10 minutes, until the apple starts to collapse into the syrup.
- Remove the pan from the heat and stir in the mixed dried fruit and peel.
- Cover leave to cool and leave to stand for 12 hours before use. The mincemeat can be put into sterilized jars, refrigerated for three days or frozen until required.
- Put the flour and vegetable fat into a large bowl.
- Using a pastry blender or fork, mash the fat into the flour until it resembles breadcrumbs.
- Stir in the sugar.
- Sprinkle the water over the flour and stir to bring together a ball of dough. Cover the dough and leave it to stand for 15 minutes.
- Rub a little oil around the insides of your baking tray and pre-heat the oven.
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin.
- Using a star pastry cutter larger than the holes of your tart tray, press out pastry stars.
- Lift the stars onto the prepared baking tray and leave to chill.
- Gather the pastry offcuts into a ball for later.
Filling, Topping and Glazing
- Divide filling between the prepared pastry stars.
- Roll out the remaining pastry to the thickness of a £1 coin.
- Using the small star pastry cutter, press out small dough stars and put them on top of the prepared mince pies.
- Put the caster sugar and boiling water into a mug, stir to combine and brush the top of each dough star.
- Bake for 20-25 minutes.
12 hole tart tray, star cutter larger the holes of your tart tray, small star cutter, pastry brush , saucepan and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4