Heat oven to 190C/170C fan/gas 5. In a
food processor, whizz together the flour,
icing sugar and butter until they form
fine crumbs (or rub in with your fingers).
With the blades running, add the zest,
then 3 tbsp orange juice. Process for a
few secs until the mixture forms clumps.
If you need to, add a few extra tsps
orange juice to bring the pastry together.
Tip onto a very lightly floured surface,
knead briefly until smooth, then chill in
the fridge for 30 mins or until firm. The
pastry can be made up to 3 days ahead
or frozen for up to 1 month.
Lightly dust the work surface with flour,
then roll out the pastry to approx £1 coin
thickness. Cut out 12 x 8cm rounds with
a fluted cutter and press into a 12-hole
non-stick bun tin. Re-roll the trimmings
to the same thickness and stamp out
12 x 5cm rounds for the tops. Spoon
about 1 tbsp mincemeat into each base
and press on the tops.
Brush the tops with the egg, then bake
for 15-20 mins until golden and crisp.
Cool for a few mins, then lever out of the
tins with a table knife and cool on a wire
rack. Store in an airtight container for up
to 1 week. Warm gently to serve, dusted
with sifted icing sugar, if you like.