Mincemeat Pie with Brandy Butter

1. Melt beef suet in a stockpot over medium heat. Add apples, brown sugar, raisins, currants, cranberries, apricots, all candied peel, cherries, orange juice, and zests. Season with salt, nutmeg, allspice, cinnamon, and cloves. Cook, stirring occasionally, until mixture thickens and apples are tender, 20 to 30 minutes.

2. Cool mincemeat filling to room temperature, at least 20 minutes. Cover and chill mincemeat overnight, about 8 hours, or up to 3 days.

3. Combine flour, salt, and sugar in the bowl of a food processor to make the pastry crust. Add butter and pulse, 5 to 10 times, until combined. Add 5 to 6 tablespoons water, continuing to pulse, until a dough forms. Turn dough out on a lightly floured surface. Lightly knead together, shape into two flat circles, and wrap each in plastic wrap. Chill for at least 1 hour or overnight.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Roll out one of the pastry circles to a 1/4-inch thickness. Cut out 6 circles using a 4 1/2-inch cookie cutter and roll into 6-inch circles. Place into six 4-inch tartlet pans and crimp the edges. Divide the mincemeat filling between the crusts; smooth the tops.

6. Roll out the remaining dough to the same thickness. Use a cookie cutter to carve out 6 stars to cover the pies. Beat egg with a splash of water. Brush egg wash over the top of each star and the edges of the pies; sprinkle with sanding sugar. Place pies on a baking sheet.

7. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pies on a wire rack.

8. Beat butter and powdered sugar together in a medium bowl until light and fluffy. Beat in brandy and boiling water until smooth. Chill brandy butter until ready to serve. Garnish each pie with a pat of brandy butter if desired.

Cook's Notes:

Beef suet can be ordered from a butcher shop or substituted with 2 ounces dried shredded beef suet. I recommend Atora brand.

To get the right amount of zest, you'll need about 2 lemons and 1 orange.