Mince or finely chop apples, suet, currants, sultanas, raisins, peel and almonds.

Add sugar, salt, nutmeg and brandy.

Mix well.

Spoon mixture into clean jars and seal.

If using brandy or whisky, mincemeat can be stored for several months.

Makes 6 cups.

On a lightly floured board roll out pastry to 3 mm thickness.

Cut out rounds using a 7 cm scone or biscuit cutter, and use to line about 16 patty tins.

Using a 6 cm round biscuit cutter, cut out tops from the remaining pastry.

Spoon teaspoonsful of mincemeat into each base.

Brush the edges of the bases with some of the egg.

Place tops over the filling, pressing slightly around the edges to seal the pies.

Glaze with the remaining beaten egg.

Bake at 180°C for 15 minutes or until lightly browned.

Store in an airtight container.

To serve, heat at 140°C for 15 minutes or until warm.

Dust with sifted icing sugar.