350.0|g|Mince Meat|ground meat.jpg|350.0
200.0|g|Plain Flour|plain flour.jpg|200.0
40.0|g|Caster Sugar|caster sugar.jpg|40.0
75.0|g|ground Almonds|ground almond.jpg|75.0
125.0|g|Salted Butter|salted butter.jpg|125.0
Lightly butter a 12-hole pie or patty tin.
Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
Place flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add egg through the feeder tube.
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so.
Thinly roll out the pastry on a floured surface.
Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin.
Press gently into each hole, then fill with the mincemeat.
Cut out another 12 slightly smaller discs and use to cover the mincemeat.
Press the edges together to seal.
Make a small slit in the top of each, then brush lightly with milk.
Chill for about 30 minutes.
Meanwhile, preheat the oven to 200°C/ 400°F / Gas mark 6.
Bake the pies for 20 minutes until golden brown.
Remove to a wire rack and serve warm!
entree,appetizer / starter