To make the Mincemeat
Core the apples and place on a roasting dish and into a 180’C oven for about 45 minutes. When they are soft, remove the skin and mash the flesh in a mixing bowl. Finely grate the lemon rind and squeeze out the juice, add to the apple pulp and mix well. Add each ingredient one by one, mixing thoroughly.
Place the mincemeat in jars and cover, ideally leaving for 2 weeks before using. It will keep in a cool, dry place for up to a year.
Pre-heat the oven to 180’C.
To make the shortcrust pastry: place the flour, salt, butter and sugar in a food processor and whiz briefly. Add half the beaten egg and continue to whizz. You might add a little more egg yolk, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs, then using our hands, add just enough egg to bring it together.
With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.
Take the pastry out of the fridge and roll out until quite thin. Use a cookie cutter to cut into circles of 7.5cm diameter. Use the circles to line shallow muffin tins, place a big teaspoon of mincemeat in the middle, dampen the edges with a small amount of water and put another circle on top. Brush with beaten egg.
Place the mince pies in the preheated oven for about 30 minutes or until golden.
Remove from the oven and serve while still warm, (or reheat to serve) with a dusting of icing sugar.