CRANBERRY MINCE PIES

The addition of dried cranberries makes these mince pies extra special. You can use a jar of luxury mincemeat, but better to make it yourself.

Makes 24

For the pastry

250g (9oz) plain flour, plus extra to dust

25g (1oz) icing sugar

125g (4½oz) chilled unsalted butter, finely diced

Grated zest of 1 orange

1 medium egg, lightly beaten 1-3tsp ice-cold water (if needed)

For the filling

400g jar of good-quality mincemeat (or use homemade, see below)

150g (5½oz) dried cranberries

To finish

1 egg yolk, beaten with 1tsp water into an eggwash, to glaze Icing sugar or caster sugar, to dust

For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whizz to fine crumbs. With the motor running, add the egg and whizz for a few seconds until the mixture forms clumps and you can press it together into a ball. (If necessary, add 13tsp ice-cold water to bring the dough together.) Turn onto a very lightly floured surface and knead briefly until smooth.

Wrap in clingfilm and chill for at least 30 minutes, or until firm.

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 euro coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole mince pie tins.

Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate-sized cutter, for the tops. Put a dessertspoonful (2tsp) of filling into each pastry case, then press the tops in position. Chill for at least 20 minutes.

Meanwhile, preheat the oven to 180°C/fan 160°C/gas 4. 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 in an airtight container for up to 1 week. Warm slightly before serving, with a dusting of sugar.