250g 00 flour or plain flour, plus extra for rolling 25g icing sugar 125g butter, chilled and cubed finely grated zest 1 orange or lemon 1 medium egg, beaten ½ 400g jar luxury mincemeat 75g pack dried cranberries 1 egg yolk, beaten with 1tsp water, to glaze icing sugar, to decorate
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.
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.
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.
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.
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.