Preheat the oven to 200°C.
Brush the cups of a 12-cup bun tin with melted butter.
Mix the mincemeat, pear, satsumas, and cornflour in a bowl until dissolved.
Stack three sheets of filo pastry, brushing each layer with melted butter.
Cut the stack into 12 pieces and press each into the bun tin cups.
Divide the fruit mixture equally among the pastry cups.
Butter the remaining two filo sheets and cut each into 6 pieces.
Scrunch the pastry pieces and place one on top of each pie.
Bake for 15 minutes until golden-brown and crisp.
Cool in the tin for 5 minutes before moving to a wire rack.