Put the flour, spices and butter together into a large bowl and break the butter up into the flour using a pastry blender. Continue until the mixture resembles breadcrumbs
Beat together 1 egg and 1tbsp water, then gradually add in 2 tablespoons of this mix to the flour butter mix until you have a dough that come together. Knead it together for a few moments, then bring into a disk shape, wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 160C and line a baking tray with baking paper. Remove the dough from the fridge and roll out onto a lightly floured surface until you have a large rectangle.
Cut each sheet into six rectangles 6cm x 10cm, then bring the excess dough together and roll out and cut into six more.
Roll out the rest of the excess then cut out some mini gingerbread men decorations using a cutter.
Lay out the rectangles onto to baking sheet, then taking two rectangles in turn, brush one entirely with egg and spoon about 1 tbsp of mince meat and a sprinkle of white chocolate chips onto the other.
Sandwich the two pieces together and use a fork to press the edges together to seal. Brush egg wash across the top and prick the centre with a fork to allow steam to escape. Repeat with remaining rectangles until you have 6 tarts, then put into the oven and bake for 20 minutes until golden.
On a separate tray bake the mini gingerbread men decorations for 10 minutes
Once baked, remove from the oven and cool on a wire rack while you make the icing topping.