To make the pastry, combine the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted. Pulse until the mixture resembles fine breadcrumbs, then add the eggs. Run the mixer until the pastry begins to clump together, then turn out onto the benchtop.

Knead the pastry very briefly until smooth, then form into a disc and wrap in cling film. Chill until ready to use.

To make the fruit mince, combine all ingredients except the alcohol in a medium saucepan. Heat gently, stirring constantly until the sugar has dissolved and the suet has melted. Simmer very gently for 10 minutes, stirring regularly to make sure the mixture doesn’t catch.

When the fruit mince has cooked, stir through the brandy or rum and set aside to cool for at least 30 minutes.

To assemble the fruit mince pies, heat the oven to 180°C / 350°F / Gas 4. Grease a 12 hole muffin tin (see note) well with butter and line each hole with a strip of baking paper, leaving an overhang on each side.

Roll out the pastry between two pieces of cling film or baking paper and use a 9cm round cutter or a glass to cut out 12 rounds. Press each round gently into the prepared holes of the muffin tin, then squeeze the pastry back together and re-roll.

Use either a round cutter or a star-shaped cutter to cut 12 lids for the mince pies. Place a generous tablespoon of the mince mixture into each of the pastry cases then top with a star or round lid. Brush generously with the beaten egg, then bake in the preheated oven for 18-20 minutes until golden brown.

Remove from the oven and allow to cool for 5 minutes in the tin, then use the paper strips to lift the pies out to a cooling rack.

Allow to cool, then dust generously with icing / powdered sugar before serving.