This will make sufficient for a 1lb jar.
1oz minced peel ( I used dried chopped apricots)
1oz chopped walnuts/almonds
4oz demerara sugar
1/4 level teaspoon mixed spice
2 tbsp brandy
Put dried fruit into mixing bowl with mixed peel.
Peel quarter and core the apple. Chop finely or grate and add to the other fruit.
Grate rind from the lemon, cut the fruit in half and squeeze out the juice, preferably with a lemon squeezer.
Add the rind and juice with all other ingredients. Stir thoroughly.
Fill jam jar to topcover mincemeat with wax disc. pressing down firmly so no air bubbles remain trapped underneath paper. Cover with cellophane covers, cover top of jar, secure with elastic band. Label with name and date.
8oz plain flour ( self raising can be used instead)
About 12 tsp cold water ( personally I didn't think this was enough, just add enough so the dough stays together without being too sticky).
2oz extra flour for rolling
Jar of mincemeat
Oven 200 degrees Centigrade. Use a top shelf for 15-20 minutes until brown and set.
Oven on, make pastry. Rub fat into flour, mix to a soft dry dough with water.
Knead to a circle, flatten and roll out 3mm thick.
Cut out 12 bases and lids using large and medium cutters.
Ease bases into bun tins, add filling.
Damp edges of lids, seal on well.
Put a small hole in tops and bake.
Icing may be sieved over pies when warm.