Mix flour, almonds and sugar.
Rub in the butter until it looks like breadcrumbs
Make a well in the centre and add the egg yolks blended with 1 teaspoon of the milk.
Stir gently and add more milk until you have a dough.
Cover with cling film and put in the fridge for at least an hour.
Preheat the oven to 230C Fan/250C/Gas Mark 8.
Remove pastry from the fridge and place onto a floured surface. Using a rolling pin, roll out the pastry until roughly 0.5/1cm thickness.
Using a scone cutter, cut out the discs for the base and place into a non stick muffin tray.
Roll out the dough again and using a star scone cutter, cut out the tops for the pies.
Once the pastry is ready, fill with your mincemeat mixture and pop on the stars.
Brush each mince pie with a little milk.
Place into the preheated oven for 30-40 minutes, until the pastry is nice and golden brown.
Leave in the tray to cool for 20 minutes before removing, as the pastry is fresh and may crumble.
TIP - These mince pies are also freeze really went, great to make in advance of Christmas!
