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1
Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor.
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2
Add butter; process until mixture resembles coarse meal.
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3
Whisk egg yolk and 2 tablespoons orange juice in small bowl.
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4
Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Chill 30 minutes.
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7
Butter eighteen 1 3/4-inch-diameter mini muffin cups.
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8
Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl.
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9
Roll out dough on floured surface to 17-inch round.
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10
Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds.
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11
Press 1 round into bottom and up sides of each muffin cup.
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12
Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary).
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13
Fill crust in each muffin cup with 1 heaping teaspoon filling.
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14
Brush edges of smaller dough rounds with some of egg glaze.
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15
Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal.
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16
Cut small X in center of each pie.
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17
(Can be made 4 hours ahead.
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18
Cover pies and remaining glaze separately and chill.)
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19
Preheat oven to 375F.
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20
Brush pies with remaining egg glaze.
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21
Bake until crusts are golden, about 20 minutes.
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22
Using small knife, cut around pies to loosen; turn out onto rack.
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23
Serve warm or at room temperature.
