Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.

Stir in the sugar.

Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)

Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.

You have to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.

Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes

Cream the dairy free spread (or butter) with the caster sugar until light and fluffy.

Add the extract and you eggs (flaxseed eggs) and beat hard to combine.

Sift in the flour and beat one last time until you have a soft cake dough consistency.

Set to one side whilst you prepare the pie cases.

Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link below to the set I have and can thoroughly recommend)

Spoon a heaped teaspoon of mincemeat into each pastry case.

Add a rolled ball of marzipan to the mincemeat.

Finally spoon into each case a heaped dessert spoon of frangipane cake mixture, make sure to seal the edges so that the mincemeat doesn’t bubble up and spill out of the pie as it cooks.

Cook in a preheated oven on 200°C/180°C fan for 12-15mins, your frangipane cake topping should have a lovely bounce to it when pressed lightly.

Remove from oven and allow to cool for 5 mins before transferring for the tin to a cooling rack. When completely cool dust liberally with icing sugar.