Preheat your oven to 180ºC.

For the shortcrust pastry: Place the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the water until the dough comes together. Remove from the processor and gently bring together to form a ball. Flatten to form a disc, wrap in clingfilm and chill for 15 minutes.

For the filing: In a pan, gently sauté the shallots until translucent but not coloured. Add the One For All Rub and fry for a few more seconds. Place in a large mixing bowl and allow to cool slightly. Add the mince, chopped bacon and pistachios, season with salt and mix thoroughly.

Lightly butter 6 straight sided ramekins. Roll the pastry out to ½cm thick and cut 6 circles, large enough to line the ramekins. Also cut 6 smaller circles slightly larger than the top of the ramekin. Line the ramekins, gently pushing the pastry into the bottom to avoid air pockets.

Trim the pastry in line with the top of the ramekin. Divide the filling between the ramekins, pressing right down to make sure that they’re well filled. Brush the pastry around the top of a ramekin with beaten egg then place a pastry circle on top. Press down around the edges to seal, then trim off any excess. Place on a baking sheet and cook for 30 minutes. Allow to cool slightly then carefully remove the pies from the ramekins and place them back onto the baking sheet. Brush all over with beaten egg and place back in the oven for 15 minutes.

Allow the pies to cool slightly before serving with the Marsala figs.

For the marsala figs: Heat the butter in a pan until just melted. Add the figs and sauté gently, then add a splash of Marsala and flambé.