In a large bowl, mix together the apple, raisins, currants, sultanas, candied mixed peel, mixed spice, cinnamon, lemon zest and juice, orange zest and juice, muscovado sugar, O'Driscolls Irish Whiskey and butter. Cover with cling wrap and allow to soak overnight, or for a minimum of 12 hours, at room temperature.

In a medium saucepan, add the soaked mincemeat and simmer, uncovered, over medium-low heat for 10-15 minutes, or until the liquid has reduced slightly and the mixture has thickened. Allow to cool completely.

Make a double batch of my Homemade Pie Crust Recipe and refrigerate for a minimum of 1 hour.

Preheat the oven to 400℉ (200℃). Butter a 12-well cupcake pan and set aside.

On a floured surface, roll the pastry to roughly ¼ inch (6 mm) thickness.

Using a 3 ½ inch (9 cm) round cutter, cut out 24 circles, re-rolling the scraps as needed. Press 12 circles into the wells of the prepared cupcake pan and reserve the remaining 12 circles for the tops.

Fill each pastry shell with the Homemade Mincemeat about ¾ full.

Brush the edge of the pastry with egg wash and place the tops over the filling. Use a fork to seal the top and bottom together. Brush the tops with more egg wash.

Bake for 15-20 minutes or until the pastry is golden brown and the filling is bubbling.

Dust with powdered sugar and serve warm with Brandy Butter. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300℉ (150℃) oven for about 10 minutes.