Heat the oven to 220C/fan 200C/gas 7. Mix the mincemeat with the apple, ginger and orange zest and add the ginger wine if you’re using it. Spoon the mixture into the mince pie tins. Roll the remaining pastry out on a floured surface and stamp out 12 circles the same size as the tin tops with a glass or cutter, then stamp out a shape from the centre of each. Brush the underside of the edge of the pastry lid with a little egg and press the top onto the pie, sealing the edges carefully. Brush the tops of the pies with the remaining egg.