This recipe is from an old Good Housekeeping book, using a rich flan pastry. I never use anything else, and people always rave about them. I typed it out for a friend the other day, so here you go if you fancy giving it a bash:
8oz plain flour
6oz unsalted butter
2 tsps caster sugar
2 smallish eggs
mincemeat
milk or water to seal edges
bit more caster sugar for the top
Make sure butter is very cold. Chop into teeny cubes, and rub into the flour, to form sort of clumpy breadcrumbs. Stir in the sugar. Make a well in the middle. Beat the egg, and pour into the well in the flour mix. Bring it all together with a fork, and lightly using your hands. Add more flour if too sticky. Wrap in cling film and chill in fridge for 30 mins.
Roll out to about 2.5-3mm thickness, and stamp out cases the right size for your pie tray. Put a good tsp of mincemeat in each, and use water or milk dabbed around the edges of the pastry to seal the lids on. When they're all done, wipe milk over the tops and sprinkle lightly with caster sugar. This gives a lovely shiny crust.
Bake at 190 for about 20 mins until they look nicely done! In my fan oven, it's about 175, and they can take a bit less - check after 15 mins to see whether they are brown enough for you. The recipe says this is for 12, but this quantity gives me about 18, as I like really thin pastry.