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Preheat the oven to 200C / Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
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NOTE I use half lard and half butter as it makes the pastry easier to work.
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Hopefully you will have made the mincemeat weeks ago using this recipe from my mother. Place the mincemenat into a bowl.
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Add to the mincemenat the grated zest of the tangerines and the peeled and chopped tangerines (watch out for pips)t. Add the peeled and chopped apple.
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Roll out the pastry to a 3mm thickness. With a round pastry cutter, the largest in the set of 7, press the pastry around the end of a rolling pin and place gently in the pie / bun moulds. Fill each with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
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With a fluted pastry cutter, cut out lids to fit. Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.
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Bake for 15 to 20 minutes. Allow to cool for a few minutes and then transfer to a wire rack to cool. It might be easier to use a sharp knife to gently ease the sides of the pies from the tin. Place a wire rack and invert. Dust with icing sugar and serve warm with fresh cream.
