From page 215 of Bills Kitchen
We don’t start Christmassy stuff at the cafés too early but as soon as we start making these they are scoffed at a challengingly speedy rate.
I love mince pies but I only love really good mince pies. What I want is a high proportion of mincemeat to pastry; excellent well-balanced and fruity mincemeat; and a good crumbly pastry. These mince pies are the business. The recipe includes a bit from Gary Rhodes, a bit from Delia and a bit from me. I think it’s well worth making your own mincemeat – actually it’s very straightforward and gives you the chance to customize the recipe to suit your taste.
The pastry makes about 12 pies depending on the size of your pie tins/moulds.
Makes about 2.5kg of mincemeat (enough for 100 mince pies)
From page 251 of Bill's Kitchen