Next-level mince pies recipe | Good Food

Ingredients

• 100g dark muscovado sugar
• 50g butter
• 1 cooking apple peeled, cored and coarsely grated
• 150g currants
• 150g sultanas
• 100g raisins
• 75g mixed peel
• 1 lemon zested and juiced
• 1½ tsp mixed spice
• 1 tsp ground cinnamon
• 100ml Pedro Ximénez sherry brandy, rum or whisky
• 300g self-raising flour plus extra for dusting
• 1 tbsp cornflour
• 2 tbsp granulated sugar plus extra for the tins and topping
• 1 orange tangerine or clementine, zested
• 175g butter 150g cold and cut into small pieces, 25g melted for the tin
• 150g soft cheese
• 1 egg beaten, to glaze
• icing sugar to serve (optional)