INGREDIENTSFor the pastry• 500g flour• 2.5ml salt• 350ml butter• 120ml ice cold waterFor the filling• 1 jar fruit mince• 1 apple — peeled, cored and grated• 15ml brandy or sherryMethod (15 minutes)Place the flour and salt in a bowl, rub in the butter with your fingers (or blitz in a food processor). Add a little cold water at a time until the dough comes together. Stop adding water once a nice soft dough has formed without stickiness. Place in a plastic bag and leave to chill in the fridge for at least 30 minutes. Prepare your filling by mixing all the ingredients together.Roll out the pastry to about a 3mm thickness and cut out circles that fit well into the tin. Fill each pie with about a teaspoon of mince and then cut a top for each pie, a slightly smaller circle or a star. Glue each top on with a little water. Poke or cut a small hole in the middle of each pie to allow the steam to escape. Brush the top with a little bit of beaten egg and bake for about 15 minutes at 180°C until crisp and golden brown.— Food24.