Ingredients

350 grams	Allinson Plain Flour
40 grams	Billington's Golden Icing Sugar
75 grams	Chilled Unsalted Butter Grated
1	Medium Egg Yolk
4 tbsp	Water
411 grams	Jar Mincemeat
1	Orange Grated Zest

Method

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1. For the pastry; put the flour and icing sugar in a food processor and pulse for 30 seconds. Add the butter and whizz until the mixture forms fine crumbs. Add the egg yolk and 2tbsp water and process together until just combined (add more cold water if needed). Knead lightly until smooth, wrap and chill for 30 minutes.
2. Line 24 mini muffin tins with paper cases. On a floured sheet of baking parchment roll out the pastry to a 2mm /16 inch thickness. Cut out rounds using a 6cm / 21/2 inch fluted pastry cutter. Use a palette knife to lift into the paper cases. Prick the base with a fork. Stamp out mini stars with the trimmings.
3. Mix the orange zest with mincemeat. Spoon a generous 1 tsp of mincemeat into each pastrycase and top with a mini star. Chill whilst oven preheats to 190C / fan 170C / gas 5.
4. Bake pies for 12-15 mins until pale golden.

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