Sieve the flour into a bowl. Dice the butter (ensure it's straight from the fridge) and rub it into the flour using your fingertips until fine breadcrumbs are formed.
Add the sugar, ground almonds and oat flakes and stir through the flour and butter.
Toast the hazelnuts in a dry pan for 2 minutes until they start to turn golden brown, transfer to a pestle and mortar and lightly crush. Add to the crumble mix.
Zest the orange. Mix with the mincemeat, salt, sugar and cinnamon. Keep in a bowl covered with cling film until ready to use.
Sieve the flour into a bowl. Dice the butter (ensure it is straight from the fridge) and rub into the flour using your fingertips until fine breadcrumbs are formed. Add the salt and water and use a knife to draw the pastry together. When the dough begins to pull away from the side of the bowl this means it is nearly ready. Tip the dough on to a clean work surface and very lightly work the dough for 20 seconds so it all comes together. Wrap in clingfilm and rest in the fridge.
Flour the work surface and roll out the pastry as thinly as possible. Cut out approximately 12 rounds with a pastry cutter and place them in the base of your patty tins.
Prick all the pie bases with a fork to stop them rising. Fill each case with about 3 teaspoons of mincemeat mix, then sprinkle generously with the crumble mix. Bake in the oven for approx 20 minutes until golden brown.
Remove from the oven and allow to rest for 1 minute before placing on a wire rack to cool.
Serve warm with a light sifting of icing sugar on top.
«You can keep the pies for 2-3 days in an airtight container and reheat them when needed.»