Method:

Preheat the oven to 180C and prepare cupcake tins.
Place flour, sugar, and butter in food processor and blitz until the mixture resembles breadcrumbs. Add the egg yolk and milk, and blitz just until the mixture combines. Do not overmix. Turn the dough out onto a lightly floured surface and knead until smooth. Roll out the pastry between two baking sheets to a thickness of 3mm. Cut out large discs of the pastry, line the cupcake moulds making sure the pastry over laps slightly. Fill the pastry with fruit mince. Break off pieces of the Beacon slabs and place a piece in the centre of each mince pie. Reroll the pastry between the parchment paper, cut pastry discs that will serve as a lid for the pies. Brush the over lapping pastry base with the egg white, place the pastry lid on and press the edges to seal, cutting any excess edges. Cut an opening in the centre of the pie. Brush the tops with the remaining egg whites. Bake for 15 minutes or until pastry turns golden brown. Dust pies with icing sugar and serve with warm custard.