Rub the flour and butter together with your fingers until crumbly
Add the water a spoon at a time and start to bring together the mixture. You may need for than 2 tbsp, but probably no more than 4. When it is it well formed and no longer crumbly it is ready. Be careful to add too much water as it will become sticky.
Make into a ball, wrap with cling film and chill in the fridge for 20-30mins
Lightly butter a 12 hole pie tin and preheat the oven to 180’C
After the time is up on the pastry, remove from fridge and roll on a worktop dusted with the icing sugar to about 2mm thick.
Cut out 12 pastry disks, large enough to fit the pie tin and press gently into the tin and smooth out.
Place a heaped teaspoon of mincemeat into each pastry hole.
Cut out 12 stars/snowflakes and place over the mincemeat; you may need to re-roll the pastry.
Brush the egg yolk over the top of the pastry and bake in the oven for 15-20 minutes until golden brown and bubbling.
Leave to cool in the tin before transferring to a wire rack to cool completely (or just a little bit and enjoy warm with some brandy cream).
Dust with icing sugar before serving