Preheat your oven to 200°C (400°F) and lightly grease a standard 12-hole tart or muffin tin with butter.

Roll out the shortcrust pastry on a lightly floured surface to approximately 3mm thickness.

Use a round cutter (approx. 3-inch) to cut out 12 bases and press them gently into the prepared tin holes.

Spoon one teaspoon of salted caramel sauce into the bottom of each pastry case.

Top the caramel with a heaped teaspoon of mincemeat, being careful not to overfill the cases.

Sprinkle the chopped pecans evenly over the mincemeat filling in each pie.

Gather the remaining pastry scraps, re-roll them, and cut out 12 stars or smaller circles for the lids.

Place a pastry lid on each pie. If using full circles, seal the edges with a dab of water; if using stars, simply press them gently onto the filling.

Whisk the beaten egg with the tablespoon of milk and brush the tops of the pastry lids for a golden finish.

Bake in the center of the oven for 15-20 minutes, or until the pastry is golden brown and crisp.

Allow the pies to cool in the tin for 5 minutes to let the caramel set slightly, then transfer to a wire rack and dust with icing sugar before serving.