Perfect served with a spoonful of wonderful Rodda’s Cornish clotted cream or even Rodda’s brandy clotted cream!
Mincemeat (1 day in advance)
Combine all the ingredients except the Gin in a bowl and then cover and leave for 12 hrs
Place in oven at 120c for three hours to let the suet and sugar melt
Leave to cool then stir in Brandy either use straight away or place in a jar with a disc of wax paper to seal with lid
Cut the chilled butter and lard into small cubes and then rub in to the flour using finger tips to achieve a fine crumb. Alternatively crumb in a food processor to a fine sandy texture.
Add water a tablespoon at a time to bring ingredients together to form a dough but do not over mix it just needs to come together to form a rough dough wrap in cling film and place in fridge for two hours
Roll the pastry out to about 3-4 mm and cut out 12 larger circles 75mm (3in) and 12 smaller circle 62mm (2.5in) place larger circles in baking tin and prick the bottom of the pastry with a fork
Fill the pastry cases with mincemeat
And top with smaller circle. Mix a little milk with an egg to make an eggwash and paint the lids with egg wash before sprinkling with granulated sugar
Bake in preheated oven for 30-35 mins
Remove from oven leave to cool then sprinkle over icing sugar and a dollop of Rodda’s Clotted cream