Just time to squeeze this in for the Mini Pie Revolution. The mincemeat is really easy to make and so much nicer than the shop-bought stuff. Use regular shortcrust pastry or a sweet one.
Here is the Mini Pie Revolution round-up.
Adapted from a Waitrose recipe
500g dried, ready-to-eat apricots
150g almonds, coarsely chopped
500g luxury dried mixed fruit
½ x 250g pack 'Atora' vegetable suet
Finely grated zest and juice of 2 oranges
Finely grated zest and juice of 2 lemons
250ml Grand Marnier or brandy
275g dark brown muscovado sugar
Finely chop the apricots and place in a large mixing bowl with the chopped almonds.Stir in all the remaining ingredients and mix well Cover with cling film and leave to stand, stirring occasionally, for at least 2 hours or overnight.
Spoon into sterilised jars, pressing down well with the back of the spoon to ensure there are no air gaps. Cover with wax paper discs, seal with lid and store in a cool, dark place until ready to use.