'each hole measuring 6cmx2cm deep (It is best to bake the pies in a batch of twelve'
'then a second of six.)'
Cut the butter and lard into small pieces and rub it into the flour with your fingertips until you have what looks like coarse, fresh breadcrumbs
If you do this in the food processor it will take a matter of seconds
Add the egg yolk, then mix briefly with just enough cold water to bring to a smooth dough
You will probably need only one or two tablespoons
Bring the dough together into a firm ball, then knead it gently on a floured board for a couple of minutes until it softens
Reserve half of the dough, then roll the remainder out thinly
Set the oven at 400°F/200°C/Gas 6
Using cookie cutters or the top of an espresso cup, cut out eighteen discs of pastry: (There may be a tiny bit left over
) Place twelve discs of the pastry in the tartlet tins, reserving six for the second batch, smoothing them up the sides so the edges stand very slightly proud of the tin
Fill each one with a dollop of mincemeat
A level tablespoon is probably all you will get into them, unless you have especially deep tins
Be generous
Roll out the reserved pastry with any leftover trimmings and make a further eighteen discs of pastry, reserving six again
Slightly dampen each of these round the edge with cold water then lay them over each tart and press firmly to seal the edges
Using the point of a small kitchen knife cut a small slit in the centre of each pie and bake for twenty minutes until golden
Let them cool for a few minutes, then slide them out of their tins with a palette knife and serve warm, dusted with powdered sugar
Repeat with the remaining pastry discs and mincemeat
