Method:

Pastry:

Add the flour and icing sugar to a bowl and mix. Now add the fats and crumb together through your fingers.

Now add the beaten eggs and bring to a dough. Don’t over work the dough.

Store this cold in the fridge and be aware that this is tricky to work with…

You can also do this in a mixer with a paddle attachment.

Mincemeat:

Boil the lemons in water for one hour.

Dice the cooled lemons discarding any juice of seeds.

Peel and grate the apples.

Now mix all of the ingredients and bake at 120°C for 35 minutes, stirring occasionally.

Leave this mix to cook and place into sterilised jars for your pies. This mix will last for years to come.

For your pies:

Roll out your pastry and line your moulds. Now chill and roll out your lids reserved for later.

Fill your lined pies with the mincemeat and cover with the lids. Place in the fridge to rest.

Bake the pies at 190°C for 15 minutes.

Turn out of the moulds and toss in caster sugar before serving.

For the custard:

Whisk the sugar and egg yolks in a separate bowl and keep for later.

In a pan, add the milk, cream, vanilla and clementine leaves, and bring to the boil. Take off the heat, and add to the bowl of sugar and egg yolks, whisk to combine.

Add everything back to the pan, and heat. Make sure not to go over 80°C otherwise the egg will scramble. Serve.