Mincemeat and custard pies

Makes 24. 50 minutes.

1. Pour the milk into a saucepan. Split the vanilla pod and scrape the seeds out and add to the milk. Bring gently to the boil.
2. In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the milk into the bowl whilst whisking.
3. Pour the custard back into the saucepan and bring gently to the boil, whisking constantly, until thickened. Set the custard aside.
4. Roll the pastry out on a floured surface until approx. 2-3mm thick. Using a cutter just larger than the hole of your shallow bun tin, cut out 24 discs.
5. Using a star cutter cut out 24 small stars to top the pies.
6. Preheat the oven to 180°C/gas mark 4.
7. Place a disc of pastry into the bun tin and top with approximately 1 tsp of custard.
8. Top with 1 tsp mincemeat and then the pastry star. Repeat for the remaining pies.
9. Bake in the oven for 10-12 minutes until lightly golden brown.