Zest the oranges and then slice in half and juice them.

Put the flour, cocoa, orange zest, and salt if using, into the bowl of a food processor.

Cut the butter into cubes and add to the bowl.

Pulse the mixture until it resembles fine breadcrumbs. Alternatively, place the ingredients in a bowl and use a fork or pastry cutter to combine the ingredients.

Add a tablespoon of the orange juice and pulse until the mixture comes together. You may need to add up to another tablespoon, depending on how dry your flour is. If you are doing this by hand, use a dinner knife to combine the juice with the flour, and then use your hands to bring the mixture together into a dough.

Leave the motor running and the chocolate pastry should come together into one piece.

Form the dough into a ball and place on a piece of plastic wrap.

Press the dough into a disc, wrap and refrigerate for 30 minutes..

Roll out the dough, using some extra plain flour, to about 3 millimetres thick.

Cut out 12 circles and use to line the patty tin.

Fill each pie with about a tablespoon of mincemeat.

Cut out 12 stars from the remaining pastry and place on top.

Whisk the egg and use the pastry brush to glaze the stars.

Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 15 to 20 minutes.

Leave them to cool in the pan for a few minutes and then transfer to a wire rack to cool completely.