150g fruit mince
1 pear, peel and dice finely
4 tbsp dried cranberries, soaked in rum
350g plain flour, sifted
1 tbsp ground almonds
Pinch of salt
Zest of 1 orange
200g chilled unsalted butter, diced
2 egg yolks, beaten
Egg wash, to glaze
Icing sugar, to serve
Combine the fruit mince with the diced pears and cranberries in a saucepan over a low heat and simmer for 10 minutes. Leave to cool.
In a separate mixing bowl, combine the sifted flour and ground almonds. Add the orange zest and rub in the diced butter until the mixture resembles breadcrumbs. Mix some of the egg yolk in to form a firm pastry. You may need to add more egg, but the pastry should not be too soft or damp. Wrap in cling film and chill in the fridge for 20 minutes.
Preheat the oven to 190°C/fan 170°C/gas 5. Brush 12 shallow muffin tins with melted butter and dust with flour or ground almonds.
Divide the pastry in half and roll one half out thinly. Cut out circles the same size as the tin and line with the pastry. Fill each pastry case with mincemeat three-quarters of the way up the pastry.
Roll out the remaining pastry and either stamp into shapes pressing firmly on top of the mincemeat, or cut into circles to fit the pies as lids. Brush the pastry edges with egg wash. Make 2 small holes with a sharp knife in each pie for the steam to escape if you are using sealed pastry lids.
Bake for 18 to 20 minutes until light golden brown. Remove from the oven and cool in the tin before transferring to a cooling rack.
Serve warm, sprinkled with icing sugar.