Place the flour and salt into a mixing bowl

Add the butter and rub in using your fingertips until it resembles bread crumbs

Place the egg yolk and 15mls water into a mixing bowl

Whisk to combine and add to the flour

Mix together until the dough starts clumping, adding up to 15mls more water

Turn out onto your work surface and form into a ball

Flatten this into a disc and cover with cling film

Refrigerate for 30 minutes before rolling out as needed

Using a muffin tin line each cavity with pastry, making sure it goes over the lip of each hole

Refrigerate while you preheat the oven to 200° Celsius

Blind bake for 10 minutes then remove the baking beans and bake for a further 2 minutes

Remove and set aside to cool slightly and then trim the edges

Mix together the Christmas mince and frozen berries / currants

Divide equally between the pastry cases and top with some pastry cut out into your desired shape

Bake for 30 minutes then remove from the oven and leave to cool in the tin

Serve with brandy butter