For the pastry

Rub the flour and Dromona butter with your fingertips in a large mixing bowl until it resembles breadcrumbs. Stir in the caster sugar.

Add the egg yolk and two tablespoons of cold water. Mix until it comes together into a dough, adding more water if needed.

Shape into a disc, wrap in cling film, and chill in the fridge for 15 minutes.

Preheat the oven to 200°C (180°C fan) / 400°F / Gas mark 6.

To assemble

Roll out the chilled dough on a lightly floured surface to about 3mm thick.

Cut 12 circles to line a greased bun or muffin tin and 12 smaller shapes (stars or rounds) for the tops.

Spoon 1 heaped teaspoon of mincemeat into each pastry base.

Top with your pastry stars or lids. Brush lightly with egg.

Bake for 15 – 18 minutes until the pastry is golden and crisp. Let it cool in the tin for 5 minutes, then transfer to a wire rack. Dust with icing sugar just before serving. Store in an airtight container for up to 1 week.