Preheat the oven
to 200°C/400°F/Gas mark 6. Rub the butter into
the flour. Add the almonds, sugar, almond
essence, orange zest, egg yolk and water and mix
to form a firm dough.
Knead briefly on a
floured surface, then wrap and chill for 30
minutes. Roll out thinly and stamp out 12
rounds, about 7.5cm/3in. Use the pastry to line
12 bun tins. Spoon in the mincemeat to come
two-thirds of the way up the bun tins.
Use the remaining
pastry to cut into seasonal shapes - such as
holly leaves or Christmas trees, and place on
top of the mincemeat. Bake for 20 minutes until
crisp and golden brown. Serve with cream or
brandy butter.