• Preheat oven to 180C.
• Mix together the vegan butter, flour, sugar and pinch of salt until a sandy texture is achieved.
• Gradually add the cold water, a little at a time and use a knife to cut into the dough until it starts to come together. This could take up to 2 tbsp water, maybe a little more or less.
• Bring the dough together with your hands.
• Wrap in clingfilm and refrigerate for at least an hour.
• Once the dough is chilled, roll out on a well floured surface to about 3mm thick..
• Cut out circles using a cutter that is larger than the bottom of the holes in your tin. Press a circle lightly into each hole, gently working it up the sides.
• Fill with a generous spoonful of mincemeat.
• Top with a pastry star (or any other shape), brush with the glaze and sprinkle with some caster sugar.
• Bake for 20 minutes or until golden brown.
• Leave to cool and gently turn out using a small spatula to work them out.

To make the glaze

• Whisk together the milk and maple syrup until mixed.