Method

For the Mincemeat (This should be prepared in advance):

Mix all the ingredients together except the brandy.

Cover and leave overnight.

Set oven to 120°C, cover loosely with foil and place in oven for 3 hours, when finished, take out, let it cool.

Pour brandy over the mixture, stir and let it cool down for a day.

Store in sterilised wax paper jars until needed.

For the Sweet Pastry:

Sieve the icing sugar into a bowl.

Dice the butter at room temperature.

Place sugar and butter in a mixer and beat till creamy.

Add 2 eggs slowly, beat till fully mixed.

Add the flour slowly.

Turn the mixture onto a lightly floured board and gently knead.

Divide into 4 pieces wrap in cling film.

Keep in fridge for minimum 30 minutes or until ready to use.

The pasty will keep for up to 3 days refrigerated.

For the Frangipane:

Cream butter & sugar.

Add eggs one by one beating each time.

Add ground almonds – Beat for a couple of minutes.

Bringing it all together:

When ready roll the prepared pastry on a floured board and cut rounds with a cutter to fit greased muffin tins.

Place a teaspoon of mincemeat mixture in each muffin.

Pipe the Franzipan on top of the mince meat.

Bake for about 15 minutes at 180°C or until golden brown.

Relax in the tin for 6 minutes, turn on to a cooling tray.

Serve with fresh cream, ice-cream of choice or brandy cream.