Step 1

Place the flour, ground almonds, caster sugar, salt, and lemon zest into a food processor, and blitz for 10 seconds to mix.

Step 2

Add the cold cubed butter, and blitz again until everything resembles fine breadcrumbs.

Step 3

Add the egg yolk and milk, then continue to pulse until the dough just starts to come together.(If the dough is refusing to come together, you can add just a splash more milk)

Step 4

To avoid overworking, turn everything out onto a work surface and knead lightly until the dough is smooth.

Step 5

Shape the dough into a flat disc, then wrap in cling film and chill for 30 minutes.

Step 6

Preheat the oven to 200c/180c fan

Step 7

On a lightly floured surface, roll out the dough to about 3mm - the thickness of a pound coin.

Step 8

Using a fluted 8cm cutter, cut out 24 circles, and line the bottoms of the tartlet tins.

Step 9

Brush any excess flour off the pastry scraps, and return them to the fridge momentarily.

Step 10

Put the mincemeat in a small mixing bowl, and add 2 tablespoons of the alcohol of your choice. I love a Pedro Ximenez sherry, but brandy and port will also work well.

Step 11

Mix the mincemeat well to ensure the alcohol is completely incorporated.

Step 12

Spoon a small amount of the mincemeat into each pastry case - be careful not to overfill.

Step 13

Roll out the remainder of the pastry on a lightly floured surface, and punch out 24 star shapes.

Step 14

Place a star on top of the mincemeat to complete each mince pie.

Step 15

Bake for 12-15 minutes, until golden brown.

Step 16

Cool in the tin for 10 minutes, before transferring to a wire rack.

Step 17

Dust with icing sugar while the mince pies are still warm.

Step 18

Although mince pies can be enjoyed cold, they are best served warm.Place them on a baking tray and pop into a warm oven for 5 minutes to reheat.