To make the pastry, mix the flour, sugar and salt in a large bowl. Rub the butter into the mixture with your fingers until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
For the filling, lightly fry the meat in a frying pan with the cinnamon and pepper, but do not brown it. Mix the meat with the mincemeat and stir well.
Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of
Knead the remaining dough back together and roll it out to cut out the lids – you can choose whichever shape you like, but stars are the most traditional.
Divide the filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
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