Preheat oven to 220C/425F/Gas 7
Lightly grease an 18 hole tart tin
Unwrap the pastry and reroll to make it a little thinner, I made mine about 2mm/1/8th inch thick and cut out 18 rounds using a 7cm/3" cookie cutter. Place these into the tart tins.
Reroll the scraps of pastry and cut out little heart or star shapes using a mini cutter. Set these aside while you fill the pie cases.
Mix the ground almonds into the custard and spoon a tablespoon of this into each pie base.
Now add a teaspoon of your Very Merry Mincemeat and scatter on a few of the flaked almonds.
Top with a tiny pastry star or heart and give this a little dab of milk to glaze.
Pop into the oven and bake for approximately 10-12 minutes or until the pastry has puffed and is golden.
Lightly dust with a little icing sugar for a snowy festive look.
Leave in the tin to cool for a few minutes before carefully easing them out.