Prepare the mincemeat filling by mixing currants, raisins, brandy, candied peel, lemon juice and zest, nutmeg, chopped apples, brown sugar, cinnamon, allspice, and shredded suet in a large bowl.

Cover the mincemeat mixture and let it sit overnight to absorb the liquid.

Spoon the mincemeat into sterilized jars and let it sit for at least 2 weeks before using.

Alternatively, buy two 14oz jars of 'mincemeat'.

For the pastry, cream the butter and sugar in a medium bowl until smooth.

Add the egg yolks and stir until smooth.

Add the flour and salt, stir briefly, then knead into a uniform dough.

Divide the dough into two balls, flatten into disks, and cover with plastic wrap.

Chill the dough for an hour.

Preheat the oven to 350°F.

Remove one disk of pastry from the fridge and unwrap.

Roll out the pastry on floured baking paper until very thin.

Use a circular cutter to cut out twelve 3-inch circles.

Place the circles into a mini tart/tartlette pan.

Spoon a heaped teaspoonful of filling into each tartlet.

Re-roll the scraps of dough and cut out 12 stars to place on top of each tartlet.

Bake for 10-15 minutes until golden and bubbling.

Remove from the pan to a wire rack to cool completely.

Repeat the rolling, cutting, and filling of the pies using the remaining pastry.

Store in an airtight container.