Preheat the oven to 200°C/Fan 180°C/400°F. You will need 8 x mini loaf tins.

Combine all the mincemeat ingredients in a large bowl and mix together until evenly combined.
Set aside.

To make the pastry, place the lard, milk and 150ml (5fl oz) of water in a saucepan over a medium heat, until the lard melts, then bring to the boil. Remove from the heat, add the flour and salt in one go and beat thoroughly with a wooden spoon until completely mixed. Tip the dough out onto a lightly floured surface and knead until smooth - I get Arthur to do this but wait until the dough has cooled slightly!

Divide the dough into two-thirds and one-third.
Cover the smaller piece and keep warm. Divide the large piece into 8 and roll out each piece to a thin (about 2mm / 16 inch) rectangle about twice the size of the tins. Repeat with all 8 pieces. Carefully manoeuvre the pastry into the tins, making sure you get it well into the sides. Cut off any overhanging pastry, then transfer the tins to a large baking tray.

Spoon the mincemeat into the pastry cases, pressing down well.

Divide the remaining pastry into 8 and roll out each piece to be a little bit larger than the top of the tins. Dampen the edges of the pastry with water then top the pies, pressing down around the rim to seal. Crimp the edges and make a couple of small slits in the centre of each pie.

Bake in the oven for 25-30 minutes until the pies are golden and the filling is piping hot. Next att Remove from the oven and cool in the tins for 5 minutes, then carefully remove and leave to cool on a wire rack.

Serve at room temperature and dust with a little icing sugar: