Mincemeat

• For 4½ pints (2.25 liters):
• 1 lb (500 g) seeded raisins
• 1 lb (500 g) currants
• ½ lb (250 g) finely-ground beef suet
• Rind of 2 lemons
• ½ lb (250 g) candied orange peel
• ½ lb (250 g) candied citron
• 12 oz (375 g) white granulated sugar
• 2 lbs (1 kg) green apples, peeled
• ½ tsp (3 mL) nutmeg
• ½ tsp (3 mL) cinnamon
• ½ cup (120 mL) brandy or rum
• 1 Tbsp (15 mL) salt

Assembly

• Shortcrust pastry dough, homemade or store-bought
• Milk
• Egg (optional)

Mincemeat

1. Wash and dry currants. Set aside.
2. Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade.
3. Mix in the currants, brandy, and spices.
4. Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year.

Assembly

5. Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.
6. Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut out tart shells. Gently press into 1½-inch (4 cm) tart pans.
7. Fill shells with mincemeat and top with a 1-inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.
8. Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.
9. Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges.
10. Allow to cool on a wire rack, and dust with icing sugar.