Cut the cold butter into small pieces and add the icing sugar and plain flour. Blend in a liquidiser. Add the pinch of salt and the egg. Mix again briefly and then place the pastry on a floured surface.
Lightly knead the pastry, without overworking it. Foil-wrap and refrigerate for 30 minutes.
Meanwhile prepare the jam. Rinse the gooseberries and boil for around 3 minutes.
Mix the cooked gooseberries a quick with a mixer, to retain them in small pieces. Stir in the sugar and cinnamon stick. Boil for about 10 minutes.
Skim off any foam and put out the cinnamon stick. Pour into hot, thoroughly cleaned jars. Seal. Store in a cool place.
Preheat oven to 185 °C. Roll out the pastry, approx. 1 mm thick, on a floured worktop and then cut 20 round discs, around 7 cm in diameter. Brush a pie or muffin tin with butter and gently press the pastry shapes against the sides of the casings until smooth and even.
Add some gooseberry jam. Cut 20 lids using a round cutter/glass, approx. 6 cm in diameter. Use a mini-cutter to cut a design in the centre of the lid. Place the lids on the pies and neatly press the edges to seal.
Bake in the centre of the oven for approx. 17-20 minutes. Leave to cool.
Serve with vanilla ice-cream.
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