1. Pour the mincemeat into a saucepan.
2. Stir in the cranberries, almonds, orange juice and zest, and brandy.
3. Heat until it bubbles gently.
4. Let it simmer for a couple of minutes, then take it off the heat to cool.
5. Add flour, salt, butter, lemon zest, and icing sugar to a food processor.
6. Blitz until it looks like breadcrumbs.
7. Add the egg yolks and just enough ice-cold water to bring it together into a dough. Don’t overmix.
8. Wrap the dough in plastic wrap and chill it for 20–30 minutes.
9. Roll out the chilled dough to about 5 mm thick.
10. Cut 18 circles to fit your tart or patty pans.
11. Spoon a rounded teaspoon of the fruit mix into each shell, no need to pack it too full.
12. Roll out the leftover dough and cut 18 stars (or any shape you like) for the tops.
13. Dab the edges with a little water, press on the stars, and gently seal.
14. Brush the tops with beaten egg. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes until lightly golden.
15. Let them cool in the tin for 5 minutes, then lift them onto a wire rack.
16. Dust with icing sugar if you like.

Why Make These Christmas Mince Pies?

They’re not your standard store-bought pies. The cranberries add a pop of tang, the almonds bring crunch, and the orange and lemon zest brighten up the filling and pastry. They freeze well, make amazing gifts, and taste even better the next day.