Welcome to Katherine Hodge via Bloglovin.
Six of these are for Christmas, the rest for us to eat over the next few days.
Using 1 1/2 times the GF pastry mix used in the mince pies, see here
I found it easier to use 1 large rather than 1 1/2 medium eggs to bind it all together. In fact, just a little less than 1 large egg sufficed.
After being cooled in the fridge for 10 minutes, the pastry was cut in half, each half rolled and re-rolled to get 12 large cicles for the tins. The tins had been greased with lard and GF flour. I find greasing the pans with butter, it seems to boil out during baking:
Two rounded teaspoons of this mix was put on top of each base before they were baked for 25 minutes at 200C: