To make the pastry, either pulse the flour, sugar, cinnamon and butter together in a food processor until the mixture resembles coarse crumbs, or use your fingers to rub the butter into the dry ingredients. Add the yolk and pulse or stir to combine. If the dough is dry, add 1-2 tsp water to bring it together. Tip the pastry out, shape into a disc, wrap and chill for 30 mins. Will keep frozen for three months.

Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface until it is 2mm thick. Stamp out 12 x 8cm circles and 12 x 7cm circles using round cutters. Gently press the larger circles into the 12 holes of a non-stick bun pan. Spoon 2 tsp mincemeat into each pie. Brush a little water around the edges of the pastry, then top with the smaller pastry circles. Press the edges of the pastry together to seal, then bake for 20 mins until golden.

Leave to cool in the tin for a few minutes, then lift onto a wire rack to cool completely. For the icing, mix the sugar with 1 tbsp juice or water. Add more liquid, 1 tsp at a time, until you have a thick, smooth icing. Spoon the icing onto the mince pies, gently pushing it to the edges. Decorate with dried cranberries, cherries, sprinkles or pistachio slivers, if you like. Leave to set before serving. Will keep in an airtight container for five days.