Combine all the mincemeat ingredients in a saucepan over medium heat. Cook for 20 minutes or until the ingredients have softened considerably. Cool the mixture until it reaches room temperature and mix in the 1/2 cup of brandy. Keep the mincemeat in a sanitized container and it will keep for about two weeks.

Combine the flour, salt, shortening, and cold butter in a bowl. Work the butter and shortening in the flour with your finger tips or with a pastry cutter until the pieces of butter get to the size of hazelnuts. Refrigerate the mixture for 20 minutes. Juice the two clementines and add it to the flour mixture. Mix together until it forms a smooth ball of dough. Divide the dough into two equal pieces and wrap and refrigerate for 30 minutes.

Lightly grease a muffin tin and set aside. Preheat the oven to 425F. Roll the dough on a lightly floured surface to 1/8" thickness. Punch out circles with a 2 1/2" round cookie cutter. Gently press the dough into the prepared muffin tin and fill each one with the prepared mincemeat.

Combine and roll out the rest of the dough to 1/8" thickness. Cut out any shape of your choice but I decided to create oak leaves because of the oak tree in Bag End.

Bake the mince pies at 425F for 13-15 minutes until golden brown. Let cool and enjoy.