140g cold butter, diced
225g plain flour
50g ground almonds
50g golden caster sugar
1 orange, zest only
pinch of salt
1 egg yolk
1 - 2 tsp cold water
280g good quality mincemeat
1 egg, beaten
icing sugar, for dusting
Preheat the oven to 220'c/Gas Mark 6.
Rub the butter into the flour and add the almonds, caster sugar, orange rind and salt until the mixture is a bit crumbly. Add an egg yolk and 1 - 2 tsp of water until it forms a soft dough, then put it into a plastic bag and chill in the fridge for 20 - 30 minutes.
Roll out the pastry to a thickness of 2 - 3mm and cut out about 18 rounds (7.5cm) with a pastry cutter.
Place into a lightly greased 12 hole cake tin and spoon in the mincemeat evenly. Re roll the left over pastry and cut out lids, these can either be round or a shape that fits on top.
Lightly brush the pastry tops with the beaten egg and bake in the oven for 12 - 15 minutes, until golden brown.
Remove from the oven and leave to cool for a few minutes before removing them from the tins and place on a wire rack. Once completely cooled dust with icing sugar.