To make pastry, place flour and
sugar in a large bowl. Using two knives cut in butter
until mixture resembles coarse breadcrumbs. Mix in egg yolk and enough water
to form a firm dough. Turn onto a lightly floured
surface and knead.
Wrap pastry in plastic food wrap
and refrigerate for 1 hour. Roll out pastry to 5 mm thick and
using a 7.5 cm biscuit cutter, cut out 10 circles. Then, using a 4 cm biscuit cutter,
cut out another 10 circles. Place larger pastry circles in
lightly greased patty tins and fill with mincemeat.
Dampen smaller pastry circles with
water, place over mincemeat and press edges to seal. Using a fork, pierce tops of pies
and bake for 20 minute or until pastry is golden and cooked. Remove pies from pans and serve or
transfer to wire racks to cool. Just prior to serving, sprinkle
with icing sugar, if desired.