Sift the flour and salt in to a large mixing bowl and then add the cubed butter. Mix between your fingers until it resembles bread crumbs.

Add the sugar and briefly rub a little more. Add the egg yolk and water and gently combine. When it has almost all come together empty on to a work surface and knead gently until it comes to a smooth ball.

Wrap in cling film and refrigerate for about 30 minutes.

In a separate bowl, mix all of the filling ingredients together and refrigerate until the pastry is ready.

Remove the pastry and filling from the fridge and pre-heat the oven to 180C.

With a 12 hole Yorkshire pudding tin grease with a little butter and set aside. Dust your table top with flour and take the pastry from the Clingfilm and roll out to about 3mm or that of a pound coin. Cut out 12 discs using a cutter (I used an 8cm round) and 6 shapes for the tops. We used stars and Christmas trees.

Place the discs into the greased tin, fill with a tbsp. of the filling and top with one of your shapes. Brush with the beaten egg and sprinkle generously with caster sugar.

Bake for 18 to 20 minutes and golden brown. Remove and let cool for at least 20 minutes in the tin before taking out and finish cooling on a pastry wire.

Serve dusted with icing sugar and a glass of milk for Santa.