From a height, sieve your flour and icing sugar into a mixing bowl.
Now add your cubed butter, cubes separated.
With cold hands use your fingertips and thumb to rub the butter flour and icing sugar together.
Try to work quickly and keep going until you have a crumbly mixture.
Now add your lemon and orange rind and mix in.
Add the juice of your orange and the beaten egg yolk.
Now you can start to bring your pastry together. Use one hand to work the pastry until you have a ball of dough.
Lightly flour it, wrap it tightly in cling film and leave to rest in the fridge for 10 minutes, at least.
When you want to make your mince pies, lightly dust a clean, flat workspace with flour.
Take your pastry. slice around a quarter of it away and leave to one side, covered. This is for your star shaped tops, later.
Pat the rest of your pastry down to flatten it a little and give it a light dusting of flour.
Roll it out into a rough circular shape until it is approximately 3mm thick.
Take your round pastry cutter and cut 12 circles out of the pastry.
Lightly grease the hollows of your mini tart tin.
Take a circle of pastry and place it over the first hollow and gently ease it inside. Don't worry about trying to push the pastry right to the edges. Just let it rest into place.
Keep going until you've filled all the hollows.
Now add 1 heaped teaspoon of mince pie filling to each pastry case. Be careful not to add too much as it will bubble up during cooking and overflow.
Now, take the rest of your pastry and roll it out.
Take your star shaped pastry cutter and cut 12 stars.
Carefully place each star on top of your mince pies.
Preheat your oven to 200 degrees Celsius (180 degrees for a fan oven) and place your mince pies in the centre of the oven.
Bake for 15-20 minutes until golden.
Once cooked, remove your tin from the oven and leave to cool.
Once your mince pies have cooled, carefully tease them from the mini tart tin using a sharp knife.
Place your mince pies on a large serving plate and use a sieve to dust the tops with icing sugar.