Sift together the flour, icing sugar
and cinnamon. Rub in the butter until it resembles find breadcrumbs.
Stir in the grated orange rind.
Mix to a firm dough with the water.
knead lightly, then roll out to a 4mm thickness. Using a 7cm round
biscuit cutter, stamp out 18 circles, then stamp out 18 smaller circles.
Line two bun tins with the larger
circles. Place a small spoonful of mincemeat into each pastry case and
top with the smaller pastry circles. pressing the edges to seal.
Glaze the tops with egg and leave to
rest in the fridge for 30 minutes. Preheat oven to 200oC/400oF/Gas
6.
Bake for 15-20 minutes, or until
golden brown. Remove to wire racks. Serve just warm, dusted with icing
sugar.