Homemade Iced Mince Pies with Cinnamon Pastry

To make the pastry, combine the plain flour, 1 tbsp of the icing sugar, ground cinnamon, and cold butter in a food processor. Pulse until the mixture resembles coarse breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingertips.

Add the beaten egg yolk and pulse or stir until the dough begins to clump together. If the pastry feels too dry, add 1-2 tsp of cold water. Tip the dough onto a clean surface, shape into a flat disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat your oven to 190°C (170°C fan/gas 5). On a lightly floured surface, roll the pastry out to a thickness of about 2mm. Use round cutters to stamp out 12 circles of 8cm diameter and 12 circles of 7cm diameter.

Gently press the larger 8cm circles into the holes of a 12-hole non-stick bun pan. Spoon 2 tsp of mincemeat into each pastry case. Brush the edges of the pastry with a little water, then place the smaller 7cm circles on top. Press the edges firmly together to seal.

Bake for 20 minutes or until the pastry is golden brown. Allow the pies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.