Puff mince pies

Made these in college - with pre-made puff pastry ;)
The filling was delicious - mincemeat supplemented with orange zest and juice, and brandy.
Was reading The Making of a Pastry Chef  by Andrew MacLauchlan and there is a wonderful piece from Gale Gand who says of flavours - moving specifically to orange:
"When I first started as a pastry chef, everyone was pushing compounds and using liqueurs for flavouring. I did that a little bit at the beginning of my career; for example, using Grand Marnier to get orange flavour. Later I thought, why not just use an orange? I started out with things that were easy, like orange zest, but went on to grinding up oranges, reducing them over a low heat, and sieving them and using the actual fruit."
That's how to do flavour :)