Makes 12 mini pies

For the Fruit Mince:

1/2 cup cider

185ml brown sugar

500g Granny Smith apples, peeled, cored and grated

1/2 tsp mixed spice

½ tsp ground cinnamon

125g raisins

75g sultanas

75g dried cranberries

¼ cup mixed peel

60g glace cherries

¼ cup almonds, toasted

zest and juice of ½ orange

1 Tbs brandy (optional)

For the pastry:

125g butter, softened

1/2 cup castor sugar

1 egg

2 cups cake flour

1 tsp baking powder

Pinch of salt

1 egg yolk, for glazing

Castor sugar, for sprinkling

To make the fruit mince, heat the cider vinegar and brown sugar until dissolved.

Add all ingredients except the brandy and cook for 40 minutes until the liquid has reduced completely.

Stir in the brandy and pour into sterilized bottles while still hot to store.

Make the pastry by creaming the butter and sugar together until light and fluffy.

Add the egg, beating well to combine.

Add flour, baking powder and salt, then mix to form a stiff dough.

Take 2/3 of the dough and press the into greased mini muffin tin or disposable foil cases to form a thin layer. Prick the pastry with a fork.

Roll out the leftover pastry and cut out circles to fit the tops.

Spoon a generous amount of fruit mince into each pastry case then top with the pastry lid.

Crimp the edges with a fork and make a slit at the top of each pie.

Brush the tops with egg yolk, sprinkle with a little castor sugar and bake at 180C for 20 min or until the pastry is lightly golden and crispy.

Cool on a wire rack before storing in an airtight container.