Step 1
Melt beef suet in a stockpot over medium heat. Add apples brown sugar raisins currants cranberries apricots all candied peel cherries orange juice and zests. Season with salt nutmeg allspice cinnamon and cloves. Cook stirring occasionally until mixture thickens and apples are tender 20 to 30 minutes.
Step 2
Cool mincemeat filling to room temperature at least 20 minutes. Cover and chill mincemeat overnight about 8 hours or up to 3 days.
Step 3
Combine flour salt and sugar in the bowl of a food processor to make the pastry crust. Add butter and pulse 5 to 10 times until combined. Add 5 to 6 tablespoons water continuing to pulse until a dough forms. Turn dough out on a lightly floured surface. Lightly knead together shape into two flat circles and wrap each in plastic wrap. Chill for at least 1 hour or overnight.
Step 4
Preheat the oven to 375 degrees F (190 degrees C).
Step 5
Roll out one of the pastry circles to a 1/4-inch thickness. Cut out 6 circles using a 4 1/2-inch cookie cutter and roll into 6-inch circles. Place into six 4-inch tartlet pans and crimp the edges. Divide the mincemeat filling between the crusts; smooth the tops.
Step 6
Roll out the remaining dough to the same thickness. Use a cookie cutter to carve out 6 stars to cover the pies. Beat egg with a splash of water. Brush egg wash over the top of each star and the edges of the pies; sprinkle with sanding sugar. Place pies on a baking sheet.
Step 7
Bake in the preheated oven until golden brown 25 to 30 minutes. Cool pies on a wire rack.
Step 8
Beat butter and powdered sugar together in a medium bowl until light and fluffy. Beat in brandy and boiling water until smooth. Chill brandy butter until ready to serve. Garnish each pie with a pat of brandy butter if desired.