Start by making the pastry, rub together the flour, butter, sugar and egg with a small amount of cold water until it comes together and forms a dough, but don’t overwork it
Cover the pastry in cling film and chill in the fridge
Now make the filling – Place the mincemeat into a bowl, grate the Jaffa easy peeler zest into the mix, then peel and chop the apple and remaining Easy Peeler to the bowl, and mix the ingredients with a spoon
Remove your pastry from the fridge, roll it out onto a lightly floured surface. You’re aiming for a thickness of approximately 3mm
Cut out 12 discs of pastry
Place the pastry discs into a muffin tray and fill each cup with a generous amount of the mincemeat mixture, ensuring it reaches 3⁄4 of the way up
Using a fluted pastry cutter cut out 12 more discs of pastries lightly smaller in diameter than your first discs. Put a lid on each of the pies, and then sprinkle with some extra sugar
Bake in the oven for 20 minutes, and then place on a rack to cool
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