Sift the flour and almonds then mix in the castor sugar in a large bowl. Cut the butter into cubes and rub into the flour until it resembles fine breadcrumbs.
Add the egg yolk and water, then bring together with your hands to form soft dough. (Add another tablespoon of water if you need to.)
Wrap the pastry with cling film and chill in the fridge for 30 minutes.
Preheat the oven to 200ºC.
Roll out the pastry and cut into 4 large and 4 small rounds. Place each round on a muffin tin and spoon fill with fruit mince. Top with the smaller round, seal the edges and prick through the centre with a kebab stick. Place in the oven and bake for 15 minutes until golden and crispy.
Remove from the oven and allow to cool.
Take the ice cream out for about 30 minutes to soften. Then chop up the cooled mince pies into quarters. Stir this into the softened ice cream along with the pecan nuts and salted caramel and cream. Return to the container (you may need either another container or a bigger one) and place back in the freezer to set.
Serve once set.Chef's tip:
To make your own salted caramel - take 1 tin of Caramel Treat and stir in ½ tsp Maldon Sea Salt.
Reprinted with permission of Sasko.