To make the pastry, combine the flour, sugar and butter and mix to form crumbs, then add the eggs and mix until combined.
Lightly knead the dough on a floured surface until smooth. Enclose dough in plastic wrap and place in the fridge for 40-60 minutes.
Preheat the oven to 165°C fan-forced. Grease 12-hole muffin tin.
Roll the chilled sweet pastry on a floured surface, making sure to move the dough around so it doesn’t stick, until it is about 3mm thick. Cut out twelve 8cm discs for the pastry base and twelve 6.5cm discs for the pastry top.
Press the larger pastry discs into the prepared tray, then divide the mincemeat mixture between the cases. Place the smaller discs on top (you can leave them plain or cut out shapes in the middle, or place extra shapes on top – it’s up to you!) to seal.
Brush the pastry tops with milk and sprinkle with raw sugar. Bake for 15 minutes or until pastry is golden. Set aside to cool before serving.