Filling: Pour the whiskey over the mincemeat and stir. Let soak.
Topping: Using an electric mixer, blend together the icing sugar and butter until smooth. Add the almond meal, flour and seeds from the vanilla bean and mix well. Add the eggs and mix until light and fluffy.
To Prepare: Roll out the shortcrust pastry on a lightly floured surface. Lightly flour a 12-cup pie or muffin tin. Cut out pastry circles with an 8cm round cutter. Press the circles into the pie cups. Roll out the pastry trimmings and cut as necessary.
Spoon some mincemeat into each pie, about 1 heaping teaspoon. Add a dollop of almond topping to each.
Bake in preheated oven 12-15 minutes. Let cool in the pan a few minutes, then transfer pies to a wire rack.