2 cup plain flour
1 cup caster sugar
2 egg yolk
2-3 tbsp water
Sift flour, and rub in butter until all big lumps have gone and it’s all fine.
Stir in sugar.
Make a well and add the egg yolk and the water.
Mix with a spoon then use your hands to make it into a dough – add more water if need be but don’t over do it. It should not crumble apart.
Wrap it in cling film and pop in the fridge for 30 minutes.
2 apples peeled, cored and finely chopped
1 cup currants
1 cup sultanas
1 cup raisins
1/4 cup blanched almonds
1 cup brown sugar
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla essence
1/2 cup brandy ( or more or less to taste)
Pop all in a saucepan on medium heat and stir until sugar and butter have melted. Set aside to cool.
Grease a muffin pan with butter, make rounds and press in to the base and sides.
Fill each with mince mixture.
Make bigger rounds for the lids- wet the outside of the base with water and add the lid (alternatively you can decorate using the pastry and not do full lids – get creative).
Beat an egg – and brush the tops with egg wash.
Make a small slit in each pie.
Bake at 180degrees Celsius for 20 minutes or until golden brown.
Leave to cool then dust with icing sugar and some holy.
Try not to eat them all at once.