How to make the perfect mince pie

Especially for Aims ...

Now first up, I need to confess that I can't make pastry so I buy it. I know I should be able to but I really can't. So I make do with whatever shortcrust pastry I can buy from the supermarket. But, I do have a secret weapon. It's my mother. She is a mincemeat demon and I have purloined her secret recipe and am about to share. Oh and for those of you who like these things, it's fat free! So here goes.

Mincemeat - makes about 6 pounds

3ib cooking apples, peeled, cored and finely chopped
Juice and finely grated rind of 1 orange
Juice and finely grated rind of 1 lemon
1 pint (2 1/2 cups) cider
1lb (2 2/3 cups) brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cloves
1ib (2 2/3 cups) raisins
1ib (2 2/3 cups) currants
8oz (1 1/3 cups) glacé cherries, halved
4 fl.oz (1/2 cup) rum

In a large saucepan, bring the apples, juice, citrus rind and cider to boil over moderate heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes. Stir in sugar, spices, and dried fruit. When sugar has dissolved simmer mixture for further 15 mins. Remove pan from heat and stir in glacé cherries. Cool in pan. Stir in rum. Spoon mincemeat into clean, dry jam jars, cover and store in cool dark place. Pretty much keeps forever. Well probably not quite forever.

Now to make mince pies, roll out your shop-bought pastry and cut rounds with a pastry cutter. Line a greased bun tin (patty tin) with these little rounds and add a teaspoon of mincemeat to each one. Top with another pastry round, pinching the edges to seal. Cut three little vents in the top of each one to let the steam out and glaze with milk or beaten egg. Cook in a preheated oven (200c, Gas 6, 400F) for about 20 minutes or until golden brown. Allow to cool for a few minutes. Dust with icing sugar and serve warm with cream. Yum. Any extras store well and can be warmed through prior to serving or eaten cold.