Ingredients

Steps

• Lightly butter a 12-hole patty tin and stir the mincemeat in a bowl.
• Process flour, sugar, almonds, and butter into breadcrumbs, then gradually blend in the egg.
• Form the dough, wrap in clingfilm, and chill for one hour.
• Roll out the pastry thinly and cut 12 large fluted circles.
• Line the tin holes with pastry circles and fill with mincemeat.
• Cut 12 smaller circles, cover the filling, and seal the edges.
• Slit the tops, brush with milk, and chill for 30 minutes.
• Preheat the oven to 200°C.
• Bake for 20 minutes until golden brown.
• Transfer to a wire rack and serve warm.