Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Place the flour, sugar and butter in a bowl a mix/rub together with your fingers until resembling breadcrumbs, then slowly stir in the egg. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.Cut out another 12 slightly smaller discs or you could use a star shaped cutter and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
Meanwhile, preheat the oven to 200C/400F/Gas 6. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Makes 12.