To make the pastry; sift the flour into a large mixing bowl and add the ground almonds. Add the butter cut into pieces and rub in with fingertips. Sift in the icing sugar, add the grated lemon rind and stir to mix.
Combine the egg yolk and milk and mix with a fork. Add to the dry ingredients and using a metal spoon or in mixer with beater, mix until the ingredients are evenly wet. With floured fingers, draw the mixture together to make a rough dough in the bowl.
Turn out the pastry onto a lightly floured work surface and knead two or three times so that it is smooth. Allow the pastry to rest for 20 minutes before rolling.
Preheat oven to 180 C / Gas 4.
Divide the pastry into two and roll out half the dough thinly on a dusted surface, then cut it out into 12 rounds with a fluted cutter to fit a your tin.
Place a tablespoons of the fruit mince in the centre of each pie - don't overfill them or they will leak whilst cooking.
Roll out the remaining pastry thinly and cut out 12 tops for the pies. You can cut round tops or cut out shapes such as stars and small Christmas trees a little smaller than the pastry rounds. Brush around the edges of the pies with a little beaten egg and place the tops on. Brush the tops of the pies with a little beaten egg and sprinkle over some caster sugar.
Bake the mince pies in the preheated oven for 12 to 15 minutes until the pastry is crisp and golden. Remove the pies from the oven and cool for 5 minutes. Remove from the tin and cool on a wire rack.
To make the pastry in a food processor, put the flour, ground almonds, sifted icing sugar, grated lemon rind and butter in the processor and whiz to crumbs. Turn out into mixing bowl. Continue with step 2 of the recipe.