How to make the mince pies (step-by-step)

Prepare the filling (make at least 3 days ahead)

• Freeze the butter until very firm, then grate it (for even distribution without melting).
• Combine all filling ingredients in a bowl, mix well, then transfer to clean jars; macerate 3 days in the fridge, stirring once daily.

Make the shortcrust & assemble

• In a food processor or stand mixer (paddle/K), add flour, sugar, vanilla sugar, and salt.
• Add the cold butter in cubes; mix until the texture is like fine sand.
• Add the egg yolk and almond meal; pulse just until the dough comes together (add 1-2 tsp ice water only if needed).
• Gather the dough into a ball, divide in two, wrap, and chill 30 minutes.
• Preheat the oven to 180°C / 350°F (170°C fan). Lightly butter a muffin/cupcake tin.
• On a lightly floured surface, roll the dough 2-3 mm thick. Cut ~9 cm (3½-in) rounds to fit your tin and line the cavities.
• Fill each shell to ¾ full with the mincemeat.
• Cut star/heart/tree tops (~5 cm / 2 in) and place over the filling.
• Brush with egg yolk + a splash of milk for a glossy finish.
• Bake 12-15 minutes until the pastry is golden.
• Remove from the oven and cool in the tin for 10 minutes (the syrup is very hot), then unmould to a rack and cool completely.