You will need a muffin tin for 9 pies. I've used a rubber tray with straight sides.
In a mixing bowl, crumble the butter & flour until you get a crumble topping texture. Add the sugar, vanilla & 1 egg and mix with your hands. Turn out on a floured surface and bring the dough together. It actually doesn't matter if it's still a bit crumbly. Cover and refrigerate for 10 mins.
I cut the dough into 3. I use 1 third for the stars and the remaining for the pies.
So using greasproof paper under and on top of the pastry as you roll it out, ensures your pastry won't stick to your worktop. I also use a couple of chopsticks to regulate the thickness, which should be about 3mm.
I also used strips of greasproof paper to line the mould, so I can take the pies out without leaving the bottom behind.
For the pie, I cut circles of 10cm dia. Keep the pastry in the fridge. So cut your stars and refrigerate. As you cut your circles keep the mould in the fridge. With patience and the courage of your convictions, place the circle over your mould and then push into shape. It is fiddly, but does come together quickly. Be bold!
I used about a tablespoon of mince meat in each and then topped with a pastry star.
Then brush with some milk and sprinkle a little sugar on top
Bake for 25-30 minutes in the middle oven.
Leave to cool in the tray before you remove.
Add cream and a cup of tea with a roaring fire! Or eat in the kitchen before anyone sees you (which is what I did!)