Makes 12

For the custard:
1 large egg
2 egg yolks
115g caster sugar
2 tbsp cornflour
400ml whole milk
2 tsp vanilla extract

For the pies:
1 x 320g sheet of ready rolled puff pastry
200g mincemeat

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a 12-cup muffin tin.
2. For the custard, combine the eggs, yolks, sugar and cornflour in a saucepan and whisk together. Gradually add the milk until mixture is well mixed and smooth.
3. Place the pan over a medium heat and stir constantly until mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.
4.  Transfer the custard in a bowl and allow to cool, covering with cling film to prevent a skin forming.
5. For the base, cut the puff pastry into two pieces and place them on top of each other. Starting at a short side, roll the pastry up tightly into a log. Slice the log into 12 evenly-sized rounds.
6. On a lightly floured surface, roll each round out to form a 10cm disc. Press the pastry discs into the prepared muffin tin.
7. Spoon one tablespoon of mincemeat into the base of each pastry case. Pour in the cooled custard, then bake for 20-25 minutes or until golden on top.
8. Leave to cool in the tin for five minutes, then serve warm or move to a wire rack to finish cooling completely.

Per serving 265kcals, 12.5g fat (3.6g saturated), 33.9g carbs (18.6g sugars), 4.1g protein, 0.5g fibre, 0.136g sodium