A classic mince pie filled with apple, raisins, sultanas and cherries, served with sherry cream.
Peel, core and grate the apple. Chop the glace cherries.
Combine the brown sugar, brandy, apple, raisins, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
Pre-heat the oven to 180'C.
Place the flour, icing sugar and butter in the bowl of a food processor and blitz until it resembles fine breadcrumbs. Add the egg yolks and water, and mix until the dough just comes together. Roll out the pastry between 2 sheets of non-stick baking paper to a thickness of 3mm. Use a round 6.5cm-diameter pastry cutter to cut 20 discs from the pastry. Prick the bases with a fork.
Re-roll any leftover pastry between 2 sheets of non-stick baking paper to a thickness of 3mm. Use a round 5cm-diameter pastry cutter to cut 20 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs and press the edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.
Zest the orange. Stir all the ingredients together and set aside.
Serve with the mince pies.
«Instead of sherry cream you could serve sherry custard or brandy butter.»