1. Lightly grease a muffin (or cupcake) tray with sunflower oil.

2. Unwrap the filo pastry and use it immediately (otherwise prevent the filo from drying out, by keeping it under a clean damp tea-towel). Place two to three sheets of filo on a clean work surface. Use the tip of a sharp knife to cut 10cm rounds with a circular cutter (or the rim of a teacup). Repeat with the remaining filo. Press four to five circles of filo into each lightly greased muffin tray hollow, fitting snugly into the edges. Bake in the preheated oven for approximately six minutes, until the pastry turns light golden and crisp. Set aside to cool in the tin.

3. For the mincemeat, weigh out all the ingredients and transfer to a medium heavy-based saucepan. Cook over a medium heat, stirring occasionally. Simmer gently for 30 minutes until the mixture has thickened. Continue stirring it as it cools down.

4. For the vegan frangipane: use a spoon to mix together the sugar and vegan margarine to a paste. Stir in the ground almonds and almond essence. In a separate mixing bowl, use an electric whisk to whisk the chickpea water for three to four minutes until forms a thick foam with stiff peaks. Gently fold the chickpea foam through the almond paste.

5. Place a teaspoon of mincemeat in each filo shell (store any leftover mincemeat in a sterilised glass jar).

6. Preheat an oven to 180 degrees Celsius, fan, or equivalent. Spoon frangipane onto the filling in each pie. Scatter each filled pie with three or four toasted flaked almonds.

7. Bake the filled pies in the preheated oven for approximately 20 minutes, or until the frangipane is golden in colour.

8. Serve slightly warm, dusted with icing sugar.

Variation: Make mini mincemeat cigars, by filling then rolling the filo layers into a jumbo sized cigar.