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1
Combine flour, sea salt, and suet; cut in cold butter with fingertips until mixture resembles coarse breadcrumbs, 4 minutes.
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2
Whisk egg yolk with ice water; add to flour mixture, toss gently until a shaggy dough forms (do not overwork).
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3
Form dough into a flat disc, wrap in plastic, chill 20 minutes.
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4
Roll dough between parchment to 2.5mm thickness; cut into 8cm rounds using a fluted biscuit cutter (24 rounds total).
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5
Place 15g mincemeat in the centre of 12 rounds; top each with a second pastry round, press edges to seal, crimp with a fork along the perimeter.
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6
Arrange pies on parchment-lined baking sheets; brush tops with egg wash, dust with pearl sugar, cut a small slit in the top of each for steam release.
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7
Bake at 200°C for 18–22 minutes until golden brown and crispy.
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8
Cool on a wire rack 5 minutes before serving warm, traditionally with brandy butter or warm brandy custard.
