Make the pastry by rubbing the butter
and flour together with your fingertips until
the mix resembles fine crumbs or whizz
in a food processor. Stir in the sugar and a
good pinch of salt, then add the egg yolks
and water or milk and work into the mix
with a knife until the dough starts to clump
together. Press the dough together with your
hands to form a ball, split in two and knead
each half briefly until smooth. Shape into a
flat disc. Wrap in cling film then chill while
you make the topping.
Heat oven to 200C/fan 180C/gas 6. Beat
the almonds, sugar, egg whites and almond
extract together to a rough paste.
Roll out one of the discs of pastry on a
lightly floured surface and cut 12 x 9cm
circles (or 10 x 10cm circles, depending on
the depth of your muffin tin) with a round
cutter. Push into the wells of a 12-hole
muffin tin. Re-roll the leftover pastry and cut
out enough 7cm circles to cover the tops.
Spoon a heaped tbsp mincemeat into
each case, followed by 1 tbsp almond mix.
Brush the edges of the cases with egg and
press the tops on, then brush with egg. If
you’re making ahead, ‘open’ freeze at this
point, in the tin, uncovered. Once frozen,
cover with cling film and use within a month.
Bake for 20-25 mins until golden from fresh
or for 25-30 mins from frozen. Leave to cool
almost completely in the tin before lifting
out. Serve dusted with a little icing sugar if
you like. Repeat with remaining mix to make
a second batch.