- For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whizz into fine crumbs. With the motor running, add the egg and whizz for a few seconds until the mixture forms clumps and you can press it together into a ball. (If necessary, add 1–3 tsp ice-cold water to bring the dough together.)
- Turn onto a very lightly floured surface and knead briefly until smooth.
- Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up to 3 days ahead or frozen for up to a month.)
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins.
- Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position.
- Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
- Brush the tops with the egg-wash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool.
- Store an airtight container for up to 1 week. Warm slightly before serving, with a dusting of sugar.
For the mincemeat:
- Add all of the mincemeat ingredients into a large bowl.
- Stir well, then cover and chill for 30 minutes.
- If not using immediately, transfer to clean sterilised jars and store in the fridge.
- The mincemeat improves the longer you let it mature, but should be used within 6 months. Makes about 1.25kg (enough for 3 batches of mince pies).
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