1. To make the pastry, combine the flour and icing sugar in mixing bowl, add the butter and work in with your fingers until a crumb consistency is achieved.
2. Add in the water and bring together to form a dough. Wrap in cling film and pop in the fridge to rest for at least an hour.
3. Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds.
4. Push the rounds into the cavities of a muffin or fairy cake tin, dock with a fork and then place back into the fridge for 15 minutes to chill.
5. While the pastry cases are chilling, preheat your oven to 180°C.
6. Once chilled, remove the cases from the fridge, spoon a tablespoon of mincemeat into each, add your topping of choice (see below) and bake in the oven for 25-30 minutes until golden.
7. Remove and allow to cool.
8. Dust with icing sugar and serve.

Frangipane Topping (makes enough for 12):

2 tbsp Carr’s plain flour

50g butter

50g caster sugar

75g ground almonds

1 egg

Flaked almonds, to decorate

(Can also add a handful of dried cranberries & orange zest)

Method:

1. Combine all of the ingredients apart from the flaked almonds either by hand or with an electric mixer to form a smooth paste.
2. Spoon 2 tsp of the paste on top of each mincemeat filled pastry case and spread evenly.
3. Top with flaked almonds (or more dried cranberries) and bake as directed above.
4. Allow to cool until just warm, dust with icing sugar and serve.

Clementine & Walnut Streusel Topping (makes enough for 12):

50g Carr’s plain flour

50g butter

50g chopped walnuts

75g light brown sugar

Zest of 1 clementine

Method:

1. In a mixing bowl, rub the flour and butter together with your fingertips until a crumb consistency is achieved before gently working in the light brown sugar and, chopped walnuts and clementine zest.
2. Spoon 2 tsp of streusel mixture on top of each mincemeat filled pastry case and bake as directed above.
3. Allow to cool until just warm, dust with icing sugar and serve.