Place the flour in a large bowl.
Using a hand grater gradually grate the cold butter into the flour. You can either rub in the butter with your fingertips or use an electric mixer to mix it in.
Add the sugar and mix well.
Add the zest of one orange.
Add 8-10 tablespoons of cold water until the mixture comes togther in one large piece. It's best to do this by hand. The amount of water varies as it depends on the humidity of your kitchen, the type of flour you are using etc.
On a floured surface roll out the pastry until its about 3mm in thickness.
Dip your large circle cutter (10 cm) in flour and cut out the circle shapes to be used for your mince pies bases. 10 cm circle cutter fitted my muffin tray.
Using a non stick muffin tray gently press the pastry circles into each shape, making sure to press them at the bottom and edges.
Now get your marzipan shapes from the fridge. The discs are for the bottom on the mince pies and the snowflakes go on top.
Place a marzipan disc into each pastry base.
Using a spoon fill up all your pastry cases with mincemeat.
Place your marzipan snowflake on top of each pie.
Bake at 180 degrees for 20 minutes or until the edges of the pastry start to go golden brown.
Serve straight away with cream or they will stay fresh in an airtight container at room temperature for up to 3/4 days.
You can also freeze them baked. When you want to eat them heat them for about 10 minutes at 180 degrees.