Lightly butter a 12-hole muffin tray. Tip the fruit mince into a bowl and stir so that any liquid is evenly distributed.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. If you're doing it by hand, rub the butter into the dry ingredients til it resembles breadcrumbs and stir in the egg.
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the holes in the baking tray. Press gently into each hole, then fill evenly with the fruit mince.
Cut out another 12 slightly smaller circles and use to cover the fruit mince. Press the edges together with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
While chilling, preheat the oven to 200 degrees C. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm. Enjoy!