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1
Sift the flour into a large mixing bowl then coarsely grate or finely chop in the fat.
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2
Rub in with your fingertips or whizz in a food processor.
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3
When the mixture resembles fine breadcrumbs, use a metal spoon to stir in the cinnamon and orange zest.
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4
Using a metal knife, or the food processor, add the orange juice a little at a time until the dough starts to form.
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5
Add the cold water if required.
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6
Pull the dough together with your hands, knead gently and shape into two fat discs.
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7
Wrap each disc tightly in cling film and refrigerate for at least an hour or freeze at this point.
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8
Remove the dough from the fridge and lightly dust the worktop with flour (a flour shaker is ideal for this).
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9
Roll out the dough to about 3mm thick and use a circular cutter to cut out the mince pie bases.
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10
Lightly oil your mince pie tins and press a base into each hole.
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11
Put about a teaspoonful of mincemeat in the centre of each base taking care not to overfill as otherwise the filling will bubble out when the mince pies are baking.
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12
Using the remaining dough, roll out as before and use a smaller cutter (or a star shaped cutter looks pretty) to cut out the mince pie lids.
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13
Use a pastry brush dipped in water to wet the tops of the bases then press on the lids.
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14
Lightly beat the egg with a fork and brush the beaten egg over the tops of the mince pies before putting them in the oven.
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15
Bake in a preheated oven at 200 degrees for 15 to 20 mins, or until golden on top.
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16
Leave to cool in their trays for about five minutes before using a palette knife to lift them onto a cooling rack.
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17
Dust with icing sugar before serving.
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18
Best enjoyed warm!
