Ingredients
100g/4oz plain flour
100g/4oz self-raising flour
100g/4oz butter, cut into cubes
1 tbsp caster sugar
finely grated zest of 1 lemon
85g/3oz marzipan
250g/9oz mincemeat (just over ½ jar)
icing sugar, for sifting

Method
1. preheat the oven to 200C/400F/Gas 6.
2. Put both flours in a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
3. Stir in the sugar and lemon zest, then mix in 45-60ml/3-4tbsp cold water, stirring with a round-bladed knife until it comes together.
4. Work dough gently into a ball (do this in the food processor if you prefer). Roll it out thinly on a lightly floured surface.
5. Stamp out into 9cm/3½in rounds (reserve the excess pastry) and use them to line a 12-hole bun tin, gathering up the pastry edges slightly into folds.
6. Cut the marzipan into 24 pieces and put two in the bottom of each pastry case, then spoon 5g/1 tsp mincemeat into each.
7. Roll out the pastry trimmings, cut out star shapes, and put them on top of the mincemeat.
8. Bake for 12-15 minutes until the pastry is crisp and golden. Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to serve.