Next make the pastry. Place the flour and butter in the food processor and gently mix until it resembles breadcrumbs.

Add the icing sugar and cinnamon and mix through.

Add the egg yolk and the milk and mix until it starts to form a dough.Take the dough out of the machine and shape it into a block about 1cm thick, this will make it easier to roll out.

Rest in the fridge for at least 1 hour.

Take a 25cm flan/pie dish and roll out the pastry between two sheets of greaseproof paper so that you don't add any extra flour. When the pastry is rolled out big enough to cover the tin lay the pastry over the tin, pressing it into the sides and base of the tin.

Leave the excess pastry overhanging the edge, this will help with shrinkage. Trim the pastry a little if necessary.

Place the pastry case in the fridge for 30mins to chill a little. Pre-heat the oven to 180C Fan/200C and line the pastry case with baking parchment and baking beans. Blind bake the pastry for 15 minutes. Then remove the baking beans and baking parchment and return to the oven for 5 minutes.

Check the pastry over to see if it needs any of the cracks patching use some raw pastry and fill the holes. Take the egg wash and brush it all over the pastry and bake for another 15 minutes.

When the pastry is golden, remove it from the oven.

Fill the pastry case with the mincemeat (you may not need all of it) so that there is about 2-3mm of pastry exposed.

Next make the meringue topping, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar. Whisk until stiff and glossy.

Take the meringue and put in it a piping bag with a french tip fitted, pipe small blobs of meringue in a circle shape or a spiral whichever you prefer working into the centre of the pie.

Place the pie in the oven that has been preheated to 180C Fan and bake for 30 minutes or until the meringue is golden on top.

Leave the pie to cool for around 10 minutes before removing from the pan and placing on a rack to cool.