Instructions

1. Mix the flour, sugar and salt, then add the orange zest.
2. Dice the butter, then crumble it with the flour mixture until it resembles breadcrumbs (use your fingers or a blender).
3. Mix the egg yolks with the water - add this to the crumble and mix carefully until you get a dough, but don't overmix, otherwise it will be too sticky!
4. Form a big ball from the dough, wrap it in clingfilm and rest for 20-30 minutes in the refrigerator.
5. Preheat oven to 190°C. Grease a shallow muffin or tartlet tin.
6. Roll out the pastry on a lightly floured surface to 3 mm thickness. Cut out circles with a pastry cutter (or a mug), large enough to fill the base of the tin holes (about 8 cm diameter).
7. Gently press these disks into each hole and add 1 or 2 tsp of mincemeat. Don't overfill them!
8. Reroll the remaining pastry and cut slightly smaller disks to cover the mincemeat - or use a cookie cutter to stamp out star shapes and put these on top of the pies. Dampen the edges with water then press together.
9. If you'd like the pies to have a shiny glaze, lightly beat an egg, then brush the tops with it
10. Bake for about 20-25 minutes until lightly golden.
11. Let them cool in the tin a bit then transfer them to a plate. Dust with icing sugar before serving.