Lightly grease a bun tray and pre-heat your oven to 200°C/180°C fan/Gas Mark 6. Place the flour, Cocoa Powder and sugar in a bowl and mix until all combined. Add the butter to the bowl and rub into the dry ingredients until it forms a breadcrumb consistency.

Add the egg yolk and stir through so the mixture begins to clump together. Add the milk and Orange Extract and using your fingers begin to bring the pastry dough together. Pour the pastry dough onto a lightly floured surface and briefly knead to form a smooth dough.

Thinly roll the pastry out onto a lightly floured surface. Using a round (approx. 8cm) cutter slightly larger than your bun tray holes cut 10 circles out of the pastry, re-rolling as necessary. Place the circles of pastry in the bun tray a press into place. 

Place the pastry cases in the fridge to chill whist making your filling. Re-roll the remaining pastry and cut out 10 stars using a star cutter and place on a piece of greaseproof paper and set to one side. 

Place your mince meat, Chocolate Chips and Orange Extract into a bowl and mix together until combined.

Remove the pastry cases from the fridge and evenly divide the filling between the pastry cases. Place a pastry star on top of each mince pie and finally brush with the egg glaze.

Place the mince pies in the oven and bake for 15-20 minutes until the filling in bubbling and the pastry has darkened in colour slightly. Remove from the oven and leave to cool in the tin. Once cooled remove from the tin and dust with icing sugar, you are now ready to enjoy your festive treats!