Hemsley + Hemsley's Christmas recipes: Mince pies 2 small apples, about 150g 40g raisins 40g sultanas 40g currants 40g goji berries the zest and juice of ½ orange the zest and juice of ½ lemon ½ tsp ground mixed spice ½ tsp ground cinnamon 2½ tbsp brandy 1 pinch of grated nutmeg 25g coconut oil (or butter) to serve: melted butter coconut sugar (available at health-food shops) In a bowl or food processor, mix together the pastry ingredients until they form a dough. You may need to add a touch more almond flour to bring it to a pastry-dough texture. Cut into three pieces and chill in the fridge while you make your mincemeat. Finely chop the apples so that the pieces are the same size as the raisins. Place all the mincemeat ingredients into a large saucepan and cook on a medium heat, lid on, for about 15 minutes until the apples are soft. Stir every now and then to prevent sticking. Lift the lid and allow any extra liquid to evaporate on a low heat. Line a mini cake tin with mini cupcake cases. Working with one third of the chilled dough at a time, roll between two pieces of greaseproof paper until a few millimetres thick. Use a pastry cutter that fits the diameter of your cupcake cases (we used petit-four cupcake cases and a 6cm cutter) to cut several discs of pastry. Use a knife to gently lift each disc. Flatten out the cupcake cases, place a disc in the centre of each one, aligning the edges. Gently mould the disc to fit the case, and then press the whole thing into the mini cake tray. Gather the scraps and re-roll - you should be able to make at least 24 discs from two thirds of the mixture. Keep the remaining third for the star shapes. Bake the tart bases for five minutes at 170C/gas mark 3½ - no need to use baking beans - and remove from the oven. Fill each crust with one heaped teaspoon of mincemeat. Cut stars from the remaining dough and gently place on top of each pie. Brush the tops with melted butter or an egg-yolk wash, sprinkle with a little coconut sugar and bake for approximately 10 minutes until lightly golden. Cool the tin on a wire rack for five minutes, then ease the tarts out on to the rack to cool further - they will crisp up as they cool.