• If using brandy, open jar of mincemeat, pour in, and mix with a long spoon until combined. this step is optional. Set aside.

Pastry

• Preheat oven to 180ºC (356ºF). Liberally grease with butter two 12-hole shallow patty cake pans designed for mince pies. NOTE: if you only have one pan, bake the pies in batches.
• In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend together.
• Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
• With processor running, add egg yolk through the shoot and pulse until just combined.
• Through the feed shoot, drizzle a tablespoon of the chilled water while pulsing the mixture, until it begins to come together into a ball of dough. If the dough is still crumbly, add a little more water. TIP: if you add too much water, sprinkle more flour in until it's manageable.
• Turn dough onto a lightly floured surface and bring it together until smooth, lightly kneading if required.
• Divide dough into 2 equal halves and flatten each into a round disc.
• Sprinkle more flour onto the surface and roll out one half of dough until it's 4mm-5mm thick and approx. 30-35cm (11.8 inch - 13.7 inch) across.
• Take a round 7cm (2.7-inch) cookie cutter and cut out shapes for the bases. You should get 24 bases and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you'll get more or fewer bases.
• Gently push the bases into your greased shallow pan.

Filling

• If using brandy, open jar of mincemeat, pour in, and mix with a long spoon until combined. this step is optional.
• Fill each base with 1/2 tablespoon fruit mince, ensuring not to overfill as it will bubble out during baking.
• Sprinkle more flour onto the surface and roll out the second half of dough until it's 4mm-5mm thick and approx. 30-35cm (11.8 inch - 13.7 inch) across.
• Take a smaller round 6cm (2.3-inch) cookie cutter and cut out shapes for the tops, you should get 24 tops and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you'll get more or fewer tops, just be sure you have enough to match the bases.
• Take a small round piping tip/nozzle (size 15) and cut out the centers of the pastry tops, similar shape of a doughnut.
• Place pastry tops on pies to cover filling, pressing down slightly around the edges to seal.
• Place pan in refrigerator to chill pies for 15 minutes.
• Remove from fridge and lightly brush pastry tops with milk.
• Bake for 15-20 minutes or until lightly golden all over, some will be pale and that's ok, you don't want to overcook.
• Remove and cool in pan for 5 minutes.
• Transfer to a wire rack and dust pies with powdered sugar.
• Serve warm or cool completely on wire rack.
• Store in an airtight container, at room temperature, for 5 days.
• Enjoy!