Start this recipe by preparing the sweet pastry. Sift the flours into a large bowl and add the butter. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Add in the icing sugar, orange juice and zest, vanilla essence and the egg yolks and mix together to form a smooth pastry (alternatively you can prepare the pastry in a food processor). Wrap the sweet pastry in cling film and chill for 30 minutes in the fridge. When the pastry has chilled and firmed up, remove it from the fridge and discard the cling film. Roll out the sweet pastry using a rolling pin on a lightly floured surface to a thickness of 4mm. Cut out equal amounts of pastry circles to use for the bottom and the top of the mince pies. Use the remaining pastry scraps to cut out fancy shapes like bells or trees to decorate the mince pies with. Line the mince pie tins with the pastry circles and press into the corners. Fill each case with a spoonful of apple mincemeat and cover the top with another pastry circle. Brush the top of the mince pies with a little water and place a bell or tree pastry cut out on top of each pie. Bake the mince pies in the oven at 200`c for 25-30 minutes, or until golden brown. Remove the mince pies from the oven and allow to cool down completely before dusting the tops with icing sugar.