In the bowl of a food processor**, combine flour, sugar and salt. Add butter and pulse until the mixture has a sandy texture. Add orange juice and continue to pulse until mixture starts to form little balls. If it is still dry, add cold water in ½ tablespoon increments until the dough comes together.

Scoop dough out onto a clean surface and gently form the dough into two round discs. Wrap these discs and place in the fridge to rest for ½ an hour. Preheat the oven to 200C (400F) and set aside two 12 hole mini tart/muffin trays.

Once the dough has chilled, roll the pastry out very thinly and using a round cookie cutter which is roughly the same size as the holes of your tray, cut out circles and press into each hole of the tray. Fill each pie with 1 small teaspoon of mincemeat. Pick up the pastry scraps, form into a ball and roll out again and cut star shapes using a small star shaped cookie cutter. Place the stars on top of the fruit mince and bake for 10-15 minutes or until golden brown.

Leave to cool in tray for 5 minutes before removing to a cooling rack. Sprinkle icing sugar over the pies using a small sieve or tea strainer and serve. Repeat with remaining pastry and mincemeat until finished.