Figgy Christmas Fruit Mince Pies

Christmas Mince Pies are a very divisive topic. Everyone has an opinion on what the best ingredients are – more citrus, less currants, heavy on the brandy and that’s just the filling. Are you the flakey type or a sweet short fan? These opinions are in large part because Christmas Mince Pies have such a rich and heartwarming history. They have been recorded as warming the bellies of the Brits from as early as the 17th Century, albeit with ox tongue or beef fillet shredded through the pie, hence the name, Christmas mince pies.
As with all things that have a long history, they develop and mature with time. I have taken the opportunity to develop the recipe a little further, favouring citrus, fig and hazelnut to give a lighter taste and texture to the pie. My personal favourite way to eat them is with The Epicurean Architect Essentials sweet short crust pastry, miniature size with a steaming glass of spiced mulled wine.
INGREDIENTS
MAKES 2 LARGE OR 6 SMALL JARS OF FRUIT MINCE
500g apples, cored & grated, preferably braeburnMETHOD
1. Sterlise 2 large jars or 6 small jars and lids by cleaning thoroughly with soapy water, rinse well and place on a tray in the oven for 12 minutes at 50°C.