Place the flour, fat and sugar into a food processor and switch on. Mix until the ingredients resemble breadcrumbs. If you don't have a food processor just rub the fat into the flour and sugar mixture
Add the egg and continue to blend until a dough forms
If you're using the dairy free or dairy and egg free version, wrap the dough in foil and place in the fridge to chill for around 30 minutes. Otherwise continue to the next step
On a clean, floured surface, roll the pastry out to the thickness you like. I'm not going to tell you how thick...some people like thin pastry. I personally like it thick!
Using a cutter that is larger than the holes of your bun tin, cut circles out from the pastry and gently lower them into each hole of the tin. I use the fluted edge but you can use the straight edge if you prefer
Place approx. 1 tsp mincemeat into each case and place in the fridge while you make the frangipane topping