Whizz the flour, icing sugar and butter together in a food processor until theyform small crumbs. Add the egg yolk and 1 tablespoon cold water and processbriefly to bring the pastry together.
Wrap and chill your pastry in a fridge for 30 minutes.
Once your pasty has chilled roll it out on a floured surface and use a pastry cutter to cut out 16 rounds (roughly 9cm each), these will be the bottom of your mince pies. Press the rounds into bun/cup cake tins. Lightly prick the bases with a fork.
Mix the mincemeat with the orange zest and whisky, and spoon into the pastry cases. Re-roll the remaining pastry out and cut out lids or other shaped tops for your mince pies.
Preheat the oven to 190ºC, fan 170ºC, gas 5. Pop the mince pies into your bun/cake tins, brush with milk and sprinkle with sugar. If you’re cooking from frozen they’ll need 25 minutes in the oven, or until they’re golden. If you’re cooking straightaway, cook for 20 minutes or until golden.
Cook’s tip: if freezing cooked mince pies; cool and chill before freezing in air tight bags. Then simply thaw and warm through before serving.