01 To prep: chop/mince the beef and suet into small pieces, do the same with the candied lemon, orange and citron. Grate the orange and lemon zest and squeeze out the juice, discarding the pips. Chop the stewed pears and ginger into small pieces.
02 Mix all the ingredients for the mince together in a large bowl using your hands or a wooden spoon for a minute or so until the ingredients are evenly distributed. Transfer the mixture to a saucepan and heat over a very low heat for three to five hours, stirring occasionally.
03 Preheat the oven to 200C/400F/GAS 6.
04 Sift the flour into a large mixing bowl and add the butter in cubes. Rub the cubes into the flour using your fingertips until it has the consistency of breadcrumbs. Gradually add a tablespoon of water at a time to the pastry mixture until it comes together as a stiff dough. 05 Empty the dough onto a lightly-floured work surface and knead until smooth and elastic. Roll out the pastry to a thickness of 1cm and cut into discs using an upturned bowl. Place a mug in the centre of each disc and draw the sides of pastry up against it to make the case.
06 Divide your mincemeat mixture evenly between the pastry cases.
07 Roll out the remaining dough again and using the mug, cut eight lids. Place each lid on top of its pie and pinch the pastry together to prevent leakage. Using a knife, cut a cross or a pattern into the top of each lid to allow steam to escape.
08 Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is goldenbrown. Remove the mince pies from the oven and cool on a wire rack.
09 Eat, and have a very Merry Christmas.