Place the flour, butter, and salt into a large clean bowl. Using your fingertips, rub the butter into the flour until the mixture resembles rough sand.

Stir the egg into the mixture. Add cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.

Wrap the dough in plastic wrap and chill for 15 – 30 minutes.

Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don’t worry if the pastry doesn’t come to the very top.

Fill the pastry-lined tins 2/3 full with mincemeat.

Roll out the remaining pastry to the same thickness and cut lids in the shape of your choice – it can be as decorative or simple as you like.

Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.

Bake in the preheated oven for 20 minutes, or until golden brown.

Let the mince pies cool and sprinkle with sugar.