Put almond meal, flour and sugar into food processor. Pulse a couple of times until combined.

Add butter and process until crumbly.

Add egg yolk mixture and process until a ball forms. If the mixture is too wet, add a little more flour. If it is too dry, add a little more water.

Wrap and refrigerate for 30 minutes.

Preheat oven to 180C (360F)

Prepare pans. You can use either mini muffin or patty pans. The recipe makes at least 24 pies (depending on pan size it may make more), so allow for this. If you only have a 12 hole pan, bake the pies in two batches. Grease pan well with butter.

Take a piece of dough, around 3cm in diameter (15g). Put it into the hole of pan and using your finger, press the ball evenly onto the base and sides. Repeat for remaining holes.

Fill pastry cases with fruit mince.

To top the pies, you can use either pie lids or a cut out decoration e.g. small star. To make these, roll the dough out and cut the desired shape. Gently press onto the pie. If it's a solid lid, cut a small cross in the middle to allow steam to escape.

Bake for 15 minutes or until golden.

Cool and store in an airtight container for up to 1 week.

Dust with icing sugar before serving.