1. Preheat the oven to 200º C /180º C fan/gas mark 6. To make the mincemeat place the prunes, apricots, raisins, cherries, sugar, spices, juice and zest into a saucepan and set over a high heat.
2. Stirring constantly, warm the contents of the pan until the sugar dissolves and everything is fairly sticky - just a few minutes.
3. Remove from the heat and allow to cool, then stir in the whisky and peanuts.
4. Dust the countertop liberally with icing sugar, then roll out the pastry (moving it frequently so it doesn’t stick) into a large square of pastry, about 3mm thick.
5. Tightly roll the pastry up into a spiral, then cut this into 12. Dusting the counter again, take a piece of pastry and place it spiral-side-down onto the counter. Flatten it into a rough disk, then roll out until it is big enough to line one of the holes in the tin with a few mm poking out of the tin.
6. Repeat with the remaining pastry portions.
7. Fill the pastry cases with the mincemeat, leaving just a few mm at the top, then bake in the preheated oven for 12-15 minutes, or until the pastry is puffed up, beautifully bronzed and flaky.
These should beremoved from the tins immediately and set on a wire rack to cool before the sugar hardens and sticks them into the tin.
For the Mincemeat
200g dried prunes, roughly chopped
200g dried apricot, roughly chopped
200g jumbo raisins
150g dried morello cherries
150g unrefined dark muscovado sugar
1/4tsp ground clove
1/4tsp ground nutmeg
1tsp ground ginger
1tsp ground cinnamon
1/2tsp mixed spice
zest and juice of 1 orange
zest of 1 lemon
6tbsp malt whisky
200g salted peanuts, roughly chopped
For the Pastry
500g shop bought all butter puff pastry
150g icing sugar