Add the caster sugar (40g) and ground almonds (75g) and give it all a quick stir.
Cut the butter (125g) into cubes and add it to the bowl.
Rub the butter into the dry ingredients until it has the appearance of breadcrumbs.
In a separate bowl beat the egg (1 egg) and add it to the mixture.
Mix the egg into the other ingredients then bring the mixture together with your hands. If it's a bit dry and crumby knead it a few times until it comes together. If you find it a bit tricky try wrapping it in some clingfilm and then squeezing it while wrapped, it helps to ensure the loose bits don't escape.
Wrap the pastry in clingfilm and chill for about half an hour.
Make the pies
Lightly grease your tart tins with butter.
Remove your pastry from the fridge and roll it out thinly (about 1-2mm thick). To make this easier I prefer to only roll out enough for one pie at a time and I roll it between two sheets of clingfilm. This stops it sticking to the work surface/rolling pin and makes it easier to lift up and pop into the tart tin.
Carefully put the pastry into the tart tin and gently push it into the corners. Don't worry if you get a hole or two, simply use a bit of spare pastry to patch up the holes.
Roll your rolling pin across the top of the tin and remove any excess pastry.
Add a heaped tablespoon of mincemeat into the tin and use the back of the spoon to spread it evenly.
Roll out the off cuts of pastry until they are the same thickness as the pastry lining the tin (using clingfilm again to make it easier) and use your festive cutters to cut out some shapes. Pop them on top of your pie.
Repeat until you've made all of your pies.
Pop the pies into the fridge for about 30 minutes.
Meanwhile pre-heat the oven to 200ºC/180ºC fan.
Put the pies into the oven and bake for 20 minutes until the pastry is golden brown.
Leave the pies to cool in the tins for about 10 minutes before carefully lifting them out and putting them onto a cooling rack to cool fully.