Cover with a square of baking paper pressed close to the surface and
tightly seal with a snug-fitting lid (or with foil). Bake for 30 minutes,
then take the pot out of the oven and give it a stir. Don’t worry if it
smells volatile from the booze – this will dissipate. Re-cover the pot
and return to the oven for another 30–40 minutes.

To assess doneness, the dried vine fruits will have puffed like
miniature balloons, the alcohol mellowed and there will be a small
amount of viscous syrup clinging to the fruit and on the bottom of the
pot (like a good pasta sauce). Add the chocolate and stir well to melt.

Cool with the lid off, then store chilled in a sealed container. Ensure
the fruit mince is well chilled for the assembly so it doesn’t melt the
dough when filling.

If the mix is too dry or thick and claggy after cooling, add a tablespoon or
two of fruit juice, verjuice or booze to loosen things up. Too loosey? Return
it to the oven, covered, to cook further.

Keep chilled if using in the future. It will lose its shine as it cools, but
miraculously re-glosses when baked in the crust.

While the filling bakes, make your chosen dough and chill until ready
to assemble.

To assemble: heat the oven to 160°C (320°F) and place a heavy
baking tray in the oven. Take the dough from the fridge to soften for
10 minutes, until pliable to roll. Lightly spray a twelve-hole mince
pie/shallow patty pan tin with cooking oil. Start rolling the dough to a
30 cm (12 in) wide s quare/circle that’s around 3–4 mm (⅛ in) thick.

Mince pie crust thickness can be a personal choice, so roll thicker if you
like your ratio more crust-y. If you do go thicker, you may need to make
extra dough.

Stamp out twelve 8 cm (3¼ in) circles and set each one into a mince pie
dish recess. Collect all the scraps, press together lightly and smooth
the edges, then re-roll to 3–4 mm (⅛ in) thick. Spoon around 35 g
(1¼ oz) of the filling into each dough-lined recess and flatten it out so
it doesn’t dome. Cut twelve lids with a 7 cm (2¾ in) round cutter and
use the tip of a small piping nozzle (size 3) to make an off-centre hole
in each lid (or swizzle a toothpick in each one to form a hole).

If you don’t want the round steam vent, prick with a fork, or make small cuts
with a pointy knife.