For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.

Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough.

Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.

Roll the pastry on a floured surface to a thickness of 2-3mm (I usually like mine a little thicker)

Stamp 6 rounds from the pastry using a 10 cm pastry cutter (depending on your muffin tin). Reroll any leftover pastry and cut out 6 stars.

Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.

For the filling, mix the mincemeat with the grated zest of the orange and lemon. Divide the mixture equally among the pastry cases.

Put a star on top of the mincemeat, and brush with the egg.

Bake for 12-15 minutes or until golden. Allow to cool. Dust with icing sugar before serving.