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disappeared from mince pies and the spices were a little less aggressive. Suet became the only animal product left in something now rather inaccurately called “Mincemeat.” It makes you really wonder about the real origin story behind some of the more graphic British place names.
     
    Suet is particularly hard to find these days. You’ll need to ask your butcher directly, because it won’t be in the case. If you can get ahold of it, you are in for a real treat. Suet adds a wonderfully rich flavor that can’t be imitated by any other fat. That said, you can still make perfectly delicious (if not entirely accurate) mincemeat using butter or lard. Vegans can substitute coconut oil. Whatever fat you use, you’ll end up with something that tastes like a grownup Fig Newton sprinkled in pixie dust and spiked with rum.
     
    Filling:
    3 large granny smith apples, peeled and cored
    1 c / 340 g golden raisins
    ½ c / 170 dried figs, chopped
    ¼ c / 85 g dried cherries
    ¼ c / 85 g dried apricots
    2 tbsp crystallized ginger
    ¾ c / 150 g brown sugar
    ¼ c / 55 g beef suet (if you can find it), butter, or coconut oil (for vegans)
    1 orange, zested and juiced
    1 lemon, zested and juiced
    ½ c / 120 ml spiced rum or brandy
    1 tsp cinnamon
    ½ tsp nutmeg
    ¼ tsp allspice
    ¼ tsp ground cloves
     
    In Tolkien’s day, this recipe represented a massive amount of work in the form of diligent chopping. Today, all that work has been reduced to one simple step. Put everything in a food processor and pulse 10-12 times, less if you prefer a coarser mixture. That’s honestly all you need to do. It’s almost embarrassingly easy.
     
    If you don’t have a food processor but do have miraculous patience, you can always chop all the solids very fine by hand then mix them with the liquids.
     
    Either way, let the final result sit in the fridge for at least 3 days. Thanks to the combination of alcohol and refrigeration, the mincemeat should keep for up to 6 months, so feel free to make plenty of it.
     
     
    Crust:
    3 c / 380 g flour
    ¼ c / 50 g sugar
    1 tsp salt
    1 c / 225 g butter (or 3/4 c / 170 g coconut oil for vegans)
    ¼ c / 60 ml water
    ¼ c / 60 ml apple juice
     
    Mix the flour, sugar and salt until well blended. Victorian mincemeat crusts included cornmeal/maize flour, but since maize is a new world grain, Tolkien specifically prohibited it from the Shire. Add your fat of choice. If you were able to get ahold of some suet, adding 1-2 tbsp to the crust really enhances the flavor. Use your fingers to really work the fat into the flour mix until you have something that looks like edible gravel. Moisten it up with the water and apple juice until you achieve a dense, sweet pastry dough. Knead it a few times for good measure, then flatten it into a disc, wrap it in plastic, and leave it in the fridge for at least 15 minutes.
     
    Once your dough has chilled, it’s time to start assembling your pies. You can always make one gigantic pie and serve it in slices or make portable pies using the same techniques as the hand pies in second breakfast. However, these bite sized mini pies are perfect for either Elevenses or a working man’s tea.
     
    Spray a mini cupcake pan with nonstick coating. Once it's greased up, lightly flour your work surface and roll out about ⅛ of the dough. It’s easiest if you work in small batches. Aim for a ⅛ - ¼ inch / 3-5 mm thickness. You don’t want to make it too thin. This should be a hearty, satisfying couple of bites, not a dainty pastry. Use a round cookie cutter to cut circles from your dough. Tuck them neatly in the mini cupcake tin’s holes. Cut away any excess from the top.
     
    Once you’ve made all your bottom crusts, fill them with about 1 tbsp of refrigerated mincemeat mix. Your mileage may vary depending on the size of your mini cupcake pan. Make sure to leave a little room at the top for the top crusts.
     
    Roll out the last of your dough. Cut out top crusts for your tiny pies. You can use a