Put the flour in a large bowl and then run in the butter until the mixture resembles breadcrumbs. Use enough cold water to combine the mixture into one lump of pastry. Wrap it in cling film and put in the fridge for 20 – 30 minutes.
Preheat the oven to 200°C/180°C fan/390°F/6 Gas Mark.
Dust a work surface with more flour and then roll out the pastry. Cut 12 discs, which will fit in your tin. I use a cutter 88mm/3 7/8” wide. Then cut out 12 tops, I like to use stars.
Put each disc into the tin and press down well with your finger. Fill 2/3 of the case with mincemeat and then top with a star. Repeat until the whole tin is complete. Brush the stars with a little milk. Put in the oven for 20 – 25 minutes.
Once the pastry is lightly browned leave to cool in the tin for ten minutes. Then put the pies onto a cooling rack and dust with icing sugar and serve while still warm.