Preheat the oven to 200⁰C/400⁰F/gas mark 6
Rub butter into flour until it resembles fine breadcrumbs.
Mix in icing sugar. Bind with egg yolks and form the pastry into a ball. Bring the pastry together with your fingers, kneading as little as possible.
Wrap the ball of pastry in cling film and place in the fridge to chill for 30 minutes.
Lightly grease tartlet tins, cut out large and medium circles for base and lids. Use one teaspoon of mincemeat per pie. Seal the lids using a little water.
Using a pastry brush, brush lids lightly with milk before baking.
Cut a little hole in the top of each one using a fork or tip of sharp knife.
Bake on the top shelf of the oven for approx 20-25 minutes.
When golden brown on top, remove from oven and set to one side to cool for 5 minutes before removing from tins and cooling fully on a wire rack.
Dust with a little icing sugar and serve warm with cream, ice-cream or custard.
Don't over-knead the pastry; add a touch of water if it doesn't bind easily.