Cut the boiled and cooled lemon in half and discard the seeds.
Blend the lemon, mixed peel, sultanas, chopped apple, mixed fruit, and raisins in a food processor to a paste.
Transfer the lemon mixture to a large mixing bowl and add the suet, brown sugar, currants, cinnamon, cherries, nutmeg, mixed spice, ground ginger, brandy and sherry. Stir until well combined, cover with a plastic wrap and then set aside overnight.
Start making the pastry by creaming the sugar, butter, or margarine.
Sift in the flour, baking powder, and salt.
Gradually add the lemon/orange juice.
The mixture should come together as a soft dough.
Then, turn out the dough onto a lightly floured surface, knead lightly to make it smooth, then wrap in cling wrap/food wrap/ plastic wrap and place in the fridge for 30 minutes.
Preheat the oven 160°C / 325 °F
Roll out the pastry to 3cm in thickness. Using an 8.5cm-diameter round pastry cutter cut out 14-16 discs and placed them into greased muffin pans.
Put 1 tablespoon fruit mincemeat mixture into each.
Re-roll out the pastry mix to cut the top covers and press them on top to seal.
Brush each pastry with a beaten egg to get a nice color.
Bake mince pies for 15-20 mins until light golden brown.
Remove from tray and set aside for 1 hour to cool.
You can even sprinkle white sugar on top.
Serve with whipped cream/thickened cream or even ice cream.