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1
Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
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2
Stir in the sugar and orange zest and then 2 tbsp water.
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3
Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry.
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4
Preheat the oven to 180C/375F/gas 4.
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5
Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked.
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6
Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin.
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7
(It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.).
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8
Chill while you make the topping.
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9
In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
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10
With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping.
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11
Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
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12
Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
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13
Unless you have two tins, repeat the process with the second batch of pastry, filling and topping.
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14
Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.
