Method

1. You will need: 12 hole mini muffin tin
2. To make the pastry, place the Mix in a bowl, cut the fats into small pieces using a knife and add them to the Mix.
3. Using your fingertips, rub the fats into the Mix until the mixture resembles coarse breadcrumbs. Lightly stir in the egg and then gradually add sufficient cold water to produce a soft but not sticky dough (you will probably need 2-3tbsp in total). Using your hands, move the mixture around the bowl allowing it to form a dough without actually forcing it together. When the dough starts to clean the bottom of the bowl, sufficient water has been added.
4. The dough will still be quite crumbly, so this kneading stage is crucial. Lightly dust a surface with Mix and knead the dough 1-2 minutes. The pastry will change in texture, becoming much smoother and more pliable.
5. The pastry is now ready to use. To roll out, lightly dust the surface and the rolling pin with Mix and roll out using smooth short strokes. Keep the pastry moving around the surface but do not turn it over. As the piece gets bigger, use your rolling pin, rather than your hands, to pick it up. Using a pastry cutter, cut circles slightly bigger than your muffin tin.
6. Place each circle in the muffin holes and press down gently to line.
7. To make the filling, combine all ingredients together in a bowl and then divide between pastry cases.
8. Bake in a preheated oven (200°C/180°C Fan/Gas Mark 6) for 10-15minutes until pastry is golden. Transfer to a wire rack to cool slightly - serve hot or cold.