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For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. With the motor running, 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 1–3 tsp ice-cold water to bring the dough together.)
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. (The pastry can be made up to 3 days ahead or frozen for up to a month.)
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.
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.
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 for up to 1 week. Warm slightly before serving, with a dusting of sugar.
For the mincemeat:
Peel and grate a large dessert apple into a big bowl.
Add the grated zest and juice of 1 lemon and 1 orange, then 110g suet, 240g raisins, 110g diced dried apricots, 175g soft dark brown sugar, 50g flaked almonds, 11⁄2 tsp ground allspice, 1 tsp ground cinnamon, 3⁄4 tsp ground nutmeg, 50ml brandy and 50ml dark rum.
Stir well, then cover and chill for 30 minutes.
If not using immediately, transfer to clean sterilised jars and store in the fridge. The mincemeat improves the longer you let it mature, but should be used within 6 months. makes about 1.25kg (enough for 3 batches of mince pies)