Start by making the pastry. Sift the flour and salt into a bowl and add the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the oil, mix and add the sugar, lemon rind and vanilla essence. Mix and then add enough cold water to be able to gather the ingredients into a firm dough. Place the pastry on a lightly floured surface and knead for 2 minutes. Wrap in cling film and leave to rest for 30 minutes in a cool place. Now make the marzipan. Mix the ground almonds and sugars in a large bowl. Make a well in the centre and add the egg, the lemon juice and the almond essence. Mix with a spoon and then use your hands to knead the mixture into a dough. Place on a surface dusted with icing sugar and knead for a few minutes, or until smooth. Wrap in cling film and stand for 30 minutes. Grease 25 round disposable baking cases with butter. Roll out the pastry over a lightly floured surface and line the prepared cases with the pastry. Spoon in enough mincemeat to fill the pastry shells almost to the top. Roll out the marzipan over a surface lightly dusted with icing sugar. Roll out to a thickness of 1cm. Cut round shapes of marzipan to cover the mince pies. Place the marzipan on the filling and press down lightly. Use a pastry cutter in the shape of a star and cut the remaining pastry. Place a pastry star over the marzipan and press down lightly. Place the mince pies on baking trays and bake in a moderate to slightly hot oven for 25 minutes. Suggested accompanying wine: DELICATA Grand Vin de Hauteville Moscato D.O.K. Malta Liqueur wine