These mince pies are the BEST - start to finish in 30 mins (and that includes 25 mins baking!). They could not be simpler, one bowl, one spoon, no rolling.
Rub 225g cold diced unsalted butter into 350g plain flour and 100g golden caster sugar until it resembles fine crumbs.
Set the oven to 180C fan (or equivalent)
Drop a handful into each well of 12-hole mince pie / cupcake tin, level and then press firmly into the base and sides of each with your fingers and thumbs. (Don't fret about making sure the sides are evenly covered) Spoon 500g mincemeat evenly into the centre of the 12 shortbread crumble cases. Sprinkle the remaining crumble over the top of the pies, filling in all the gaps. Press down firmly and gather up all the remaining crumble so there is none leftover.
Bake in the preheated oven for 25 minutes until golden brown.
Remove and stand the tin on a cooling rack. Allow to cool in the tin for 10 minutes (if you take a small paring knife and gently remove any mincemeat that may have baked out the sides now - it will be easier to remove the pies once they are cooled). Use a small crank-handled palette knife to gently lift each pie out of the tin and place on a cooling rack or festive plate.
These freeze beautifully (up to 3 months in an airtight container), or keep covered at room temperature for up to 2 weeks.