A Christmas staple with a cranberry twist, can you avoid these magnificent mince pies?

Makes 24 pies

Ingredients

• 250g plain flour, plus extra to dust
• 25g icing sugar
• 125g chilled unsalted butter, diced finely
• Grated zest of 1 orange
• 1 medium egg, lightly beaten
• 1–3 tsp ice-cold water (if needed)

Filling:

• 400g jar good-quality mincemeat
• 150g dried cranberries

To finish:

• 1 egg yolk, beaten with 1 tsp water (eggwash), to glaze
• Icing sugar or caster sugar, to dust

Method:

1. Put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. Add the egg and whiz for a few seconds until the mixture forms clumps and you can press it together into a ball. If necessary, add a teaspoon or two of water to bring the mixture together.
2. Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm.
3. For the filling, turn the mincemeat into a bowl and stir in the dried cranberries. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins.
4. Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
5. Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container, warming slightly before serving with a dusting of sugar.