Method

1. For the pastry, combine the flour and salt in a food processor with the butter. Pulse the mixture until you achieve a texture similar to coarse breadcrumbs. Incorporate the icing sugar with a few more pulses. Pour in the beaten egg mixture and pulse briefly until a rough dough forms.
2. Transfer the pastry onto your work surface and gently bring it together with your hands to form a ball. Cover with cling film or store in a sealed plastic container and refrigerate for 20 minutes.
3. Brush a 12-hole bun tin with melted butter and set aside.
4. Once chilled, place the dough on a lightly floured surface. Roll to approximately 4mm thickness. Using a round cutter, stamp out 12 pastry circles that are slightly larger than your tin holes. Gently gather any leftover pastry and re-roll when needed.
5. Line each hole with a pastry circle, pressing it into the base. Spoon a level tablespoon of mincemeat into each case.
6. Using a smaller cutter, stamp out 12 lids. Lightly brush beaten egg around each lid’s edge and place on top of the pies, pressing gently to create a seal.
7. Coat the pie tops with egg wash. If you want a decorative top, use leftover pastry with small cutters to create festive shapes. Make a small slit in each pie’s centre to allow steam to escape while baking.
8. Chill the pies in the fridge while heating your oven to 190C.
9. Bake for 20–25 minutes until the pies turn golden-brown and crisp.
10. Enjoy warm, with a scoop of ice-cream on the side, or cold, with a mug of mulled wine.