These are made using Sweet Mini Shortcrust 5cm Cups which come 180pcs/carton, packed in 6 trays of 30 mini cups per tray. Where we've given quantities, we've made it per tray of 30 mini cups.

To start with, you need to fill the mini cups with 1 teaspoon each of good mincemeat. Bake at 170°C for 5 minutes, remove from the oven and allow to cool on a rack.

Suggested Toppings:  

Meringue (for 30 mini cups):

2 large egg whites
100g caster sugar

Whisk the egg white to stiff peaks, then gradually whisk in the caster sugar until stiff and glossy. Spoon on top of the mincemeat, peaking the surface.
Return to the oven for a further 5 to 8 minutes at 170°C until the top of the meringue is a pale golden colour, then remove and cool on a rack.

Macaroon (for 30 mini cups):

2 large egg whites
80g caster sugar
80g ground almonds

Whisk the egg white to stiff peaks, fold in the sugar, and then fold in the ground almonds.
Spoon on top of the mincemeat, making sure the mixture touches the pastry all around.
Return to the oven for a further 8 to 10 minutes at 170°C until lightly browned, then remove and cool on a rack.
Sprinkle over with toasted almond pieces, or lightly dust with icing sugar.

Fondant Icing:

Roll out some white, red and green fondant icing and cut into Christmassy shapes, such as:
Christmas Tree
Star
Holly Leaves
Bells
Decorate the icing with pieces of glacé cherry, crystallised ginger or coloured sugar balls.