1. Make the pastry:
In a large bowl, mix the flour, icing sugar, and cubed butter. Rub the butter into the flour until it resembles breadcrumbs (you can also use a food processor for this step). Add the egg yolk and a little cold water, mixing until the dough comes together. If the dough is too dry, add a little more water.

2. Chill the dough:
Wrap the dough in plastic wrap and refrigerate for about 30 minutes to allow it to firm up.

3. Prepare the filling:
In a bowl, combine the mincemeat with brandy (or orange juice), orange zest, and cinnamon. Mix until well combined.

4. Preheat the oven:
Preheat your oven to 180°C (350°F).

5. Roll out the pastry:
Roll out the chilled dough on a lightly floured surface to about 3mm thick. Use a round cutter (about 8–10cm) to cut out the bases for the pies. Press these circles into a 12-hole muffin or tart tin.

6. Fill the pies:
Spoon about 1–2 tbsp of the mincemeat mixture into each pastry case, making sure not to overfill.

7. Top the pies:
Roll out the remaining pastry and cut out smaller circles or stars to cover the pies. Alternatively, you can use a lattice pattern for a fun twist. Gently press the edges to seal.

8. Bake the pies:
Brush the tops of the pies with a little egg wash (1 beaten egg) for a golden finish. Bake in the preheated oven for 15–20 minutes, or until the pastry is golden brown and the filling is bubbling.

9. Cool and serve:
Let the mince pies cool in the tin for a few minutes before transferring them to a wire rack. Dust with icing sugar before serving.

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