In a large mixing bowl cream butter, sugar and salt. Add the eggs, one at a time, and beat in until thoroughly incorporated. Add the sifted flour and mix gently until the sable dough comes together.

Carefully wrap in clingfilm and place in the refrigerator to chill for at least a couple of hours.

Pre-heat the oven to 180 C / 350 F / Gas Mark 4, and lightly butter a twelve hole baking tray.

Thinly roll out the pastry on a floured surface. Cut out twelve circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

Cut out another twelve slightly smaller stars and place on top of the mincemeat then brush lightly with milk. Chill in the refridgerator for around thirty minutes.

Place the mince pies in the centre of the oven and bake for twenty to twenty-five minutes until golden brown. Remove to a wire rack and serve warm dusted with icing sugar.