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.
To make 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.
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 worktop 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 degrees C.
Divide the dough into two and roll out half the dough thinly on the dusted surface, then cut it out into 12 rounds with a fluted cutter to fit a muffin tin or similar.
Filling: Place a small tablespoons of the fruit mince in the centre of each pie - don't overfill them or they will leak when cooking.
Roll out the remaining dough 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.
Cook the pies in the pre-heated oven for 12-15 minutes until the pastry is crisp and golden. Remove the pies from the oven and allow them to cool for 5 minutes. Remove them from their tins and serve them hot or allow them to cool on a wire rack.