Chop the butter up and then rub it into the floor with your fingertips. Add the salt and sugar and mix together.
Using your hands, press, knead and combine the pastry into a ball without adding any extra liquid. Although it will keep crumbling up at first it will form a dough after a few minutes. Just don't give up.
Wrap the dough in cling film and put it in the fridge to rest until you need it or go straight to step 4.
Pull off lumps of the dough and place them in the muffin tin. Just use your thumb and fingers to press the dough down and line the tins.
Add a couple of teaspoons of mincemeat to each pie.
Roll or press the remaining pastry down and use pastry cutters to make the tops of the pies. If you have any extra pastry left, just cut out shapes with the pastry cutters to make little shortbread biscuits.
Bake in the oven at 180C for 20 minutes. If you have any extra biscuits they will cook in about 8 - 12 minutes, depending on how thick they are.
Nutritional information is approximate and a guideline only.