Put flour, almonds, butter, orange
zest and sugar in a food processor
and whizz into crumbs. Add the egg
yolk and a teaspoon of cold water
and pulse to form a dough. Wrap in
cling film and chill for 30 minutes.
Preheat the oven to fan 180C/
conventional 200C/gas 6.Roll out
the dough thinly and, with an 8-9cm
plain cutter, stamp out 18 rounds –
they need to be larger than the bun
tin holes. Use to line one and a half
12-hole bun tins, pinching and
fluting the dough edges above the
level of the tins with your fingers.
Put a heaped teaspoon of
mincemeat in each case. Quickly
knead the trimmings and roll out.
Use a star cutter to make 18 stars.
Put a star on top of each pie.
Brush stars and pastry edges with
egg white and dust lightly with
caster sugar. (The pies can be
frozen at this stage in the tins, then
removed, packed into freezer bags
and frozen for up to 3 months.)
Bake the pies for 12-15 minutes
(18-20 minutes from frozen) until
the pastry is crisp and golden. Cool
in the tins for 10 minutes before
transferring to a wire rack. Dust with
icing sugar before serving.