Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lightly grease a 12-hole cake tin.
Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
Using a round-bladed palette knife, mix in 3-4 tbsp cold water, stirring until it comes together. Then, with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 mins.
Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than cake holes, and press the circles into the tin.
Put about 1/2 tsp of apricot conserve into each pastry case, then top with about 1/2 teaspoon of mincemeat.
Re-roll the pastry trimmings and cut out 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 mins until the pastry is crisp and golden.
Cool in the tin for 5 mins, then remove and cool on a wire rack. Dust with icing sugar to finish.