To make the filling, combine all the filling ingredients EXCEPT the rum extract and ¼ cup of the dark rum in a heavy bottomed saucepan and simmer over medium heat, stirring frequently, until the liquid has cooked off. This will take about 20 – 25 minutes. Lower heat as needed to prevent scorching.
Remove from heat and stir in the remaining ¼ cup of dark rum and the rum extract.
Allow to cool a little, then cover tightly with plastic wrap and refrigerate overnight or up to two days.
On baking day, make the pastry.
Combine the flour, salt, cinnamon, and powdered sugar and whisk well.
Cut in the butter with a pastry blender, or in a food processor, until the butter is about the size of small peas. Work quickly so the butter doesn’t melt.
Sprinkle the orange zest over the flour mixture and combine well with a fork.
Drizzle ice water over it and stir gently with the fork until it comes together. Finish by gently bringing in any dry bits with your hands.
Divide the dough into two discs, cover them with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400°F.
On a clean, well-floured surface, roll out one disc to about 1/8-inch thickness.
Using a 3-inch round cutter, cut out 12 discs and place in a regular muffin tin.
Fill each piece of pastry with a heaping tablespoon of filling.
Roll out the rest of the pastry to 1/8 inch thickness and cut ¼ inch strips. Cut each strip down to about 2 inches long. For each mini mincemeat pie you will need 6 of these strips.
Mix together the egg yolk and water. Rim each mini pie crust with the egg yolk mixture just before placing 3 strips across the top of each pie. Weave 3 more strips cross-ways to create a lattice top pie crust.
Brush the top of each with a little more of the egg yolk mixture.
Bake for about 19 minutes. Cool before eating.
