For the filling -

Place all the ingredients in a large stockpot.

Cover and heat pot over low heat for 30-40 minutes or until apples are fork tender.

Remove from heat and allow to cool completely before transferring to the refrigerator.

Preheat the oven to 400 F.

For the pastry-

Place flour and softened unsalted butter in a bowl and rub together to a crumb consistency.

Add in the caster sugar and 1 large beaten egg and mix together.

Transfer dough onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Remove dough from the fridge and roll out on a lightly floured surface to 3mm thick.

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays.

Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little-beaten egg.

Bake the mince pies for 15-20 mins until golden brown.

Leave the pies to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.