Pie Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse crumbs (about 15 seconds). Sprinkle about 3 tablespoons of ice water over the pastry and process just until the pastry holds together when pinched. Add a little more water, if necessary.

Turn the dough onto your work surface and gather into a ball. Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm. (This will chill the butter and relax the gluten in the flour.)

Preheat your oven to 400 degrees F (200 degrees C). Have ready a 24 mini muffin tin (preferably non stick).

After the pastry has chilled sufficiently, take one of the disks of pastry, and place on a lightly floured surface. Roll out each round of pastry until it's about 1/8 inch thick. Using a round cookie cutter that's slightly bigger than the muffin cups, cut the pastry into 24 rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into the muffin cups and top with a heaping teaspoon of mincemeat. Gather up any leftover scraps of pastry and re roll. Cut out 24 stars or other shapes using a small cookie cutter, and gently place the stars on top of the mincemeat. If desired, brush the tops of the stars with a little cream and sprinkle with granulated sugar. Bake for about 10 - 15 minutes or until the pastry has lightly browned. Remove from oven and cool on a wire rack. If desired, dust the Mince Pies with powdered sugar before serving. Serve warm, at room temperature or cold. These tarts freeze very well.

Makes 24 - 2 inch (5 cm) tarts.