Cranberry mince pies

• 00 flour or plain flour↗250g g

  plus extra for rolling

• icing sugar↗25g g
• butter↗125g g

  chilled and cubed

• orange or lemon↗finely grated zest 1

  finely grated zest 1

• medium egg↗1

  beaten

• luxury mincemeat½ 400g jar jar
• pack dried cranberries↗75g g
• egg yolk↗1

  beaten with 1tsp water, to glaze

• icing sugar↗

  to decorate

Step-by-step instructions

1. 1

   Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.

2. 2

   Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.

3. 3

   Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.

4. 4

   Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.

5. 5

   Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.