Method
Sift the flour and ground almonds into a bowl, sifting twice to fully combine. Rub in the cubes of butter and lard until the mixture is crumbly. Add the cinnamon, nutmeg, sugar and zest of 1 clementine. Mix together well and add the egg yolk and clementine juice. Mix together and ½ tbsp of water at a time as needed and then bring the mixture into a ball. Cover with cling film and chill in the fridge for 1-2 hours.
Pre heat your oven to 160ºc before cutting out the dough. Roll on a floured surface, until 3mm thick and cut out 12 3-4” circles, placing into a fairy cake tray and place a tea spoon on mince meat into each case. Roll out the remaining pastry and cut out the pie tops using a 3-4” star shaped cutter. Once you’ve used up any remaining pastry, brush the tops of the mine pies with some milk and place in the oven, baking for 20-25 minutes, until the pastry is golden and the mince meat is bubbling.
Once cooled, dust with icing sugar and serve with a helping of brandy butter.