Need help with mince pies please?

I always have a jar of candied cherries in whiskey handy. I use the alcohol, and top up the jar, but sometimes I chop up the cherries too, depending upon what I am making, or cover them in chocolate. You can try adding a grated apple and minced sultanas.

I’ve just read Mary Berry’s recipe. I made my own mincemeat for the first time this year from left over ingredients of Christmas pudding. Vegetable suet rather than butter, a large apple rather than a small one, I certainly didn’t simmer everything for 10 minutes, just piled it all into a big bowl, covered it and left for 48 hours fir fruit to absorb all the flavours. It was fine, not dry at all. I also added grated orange and juice to my pastry for a bit more zing!

Has anyone tried using silicone bun pans rather than the metal? I have trouble with mince pies sticking