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1
Put the flour, butter and cinnamon in a food processor and gradually pulse until you have a mixture the texture of fine breadcrumbs.
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2
You can also do this by hand using your finger tips to rub the butter into the flour.
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3
Add the sugar and egg yolk, and about 2 tbsp water.
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4
Pulse until the dough starts to form.
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5
When the pastry looks like this, tip it out onto a floured surface and use your hands to gently bring together into a ball.
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6
Flatten, wrap in plastic wrap and chill in the fridge for at least 20 minutes.
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7
For the streusel topping, place the flour, butter, sugar and cinnamon in a food processor and pulse to fine breadcrumbs.
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8
Stir in the chopped almonds.
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9
Pre-heat the oven to 190C/Gas 5.
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10
Roll out the chilled pastry and cut out circles of dough big enough to line bun tins, there was enough pastry to make 24, but I had one deep set of tins and one shallow set.
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11
Half fill the shells with mincemeat, then sprinkle the streusel mixture over to cover.
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12
Sprinkle a few slivered almonds on the top of each and then bake in the oven for about 20 to 25 minutes until golden.
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13
Allow to sit in the tins for about 5 to 10 minutes, then transfer to a wire tray.
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14
Serve warm, dusted with icing sugar and topped with a spoonful of brandy cream.
