When you want to make the pies, preheat the oven to 180C/350F/gas 4.
Grease the mince pie tin with lard.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and lard and then rub it in (or process if using a food processor) until the mixture resembles fine breadcrumbs.
Break the egg into a cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Cover with clingfilm and rest in the fridge for 30 minutes.
Roll out a little more than half the pastry on a floured work surface and use the 9cm pastry cutter to cut out the tart bases. Place these in the 12 holes of the mince pie tin.
Use a dessertspoon to fill each pastry shell generously with the pie filling.
Roll the remaining pastry out and use the 7cm pastry cutter to cut out the pie tops.
Brush the edges of the pie bases with milk and place the pie covers on top ensuring they are firmly stuck to the bases.
Use the skewer to make a hole in the middle of each pie.
Place in the oven and bake for at least 25-30 minutes or until the pastry is cooked and golden and the filling is bubbling.
Remove from the oven and allow to cool for 5 minutes before transferring the pies to a serving plate. Eat warm or cold.
