Deluxe mince pies

Set the oven to moderately hot, 190°C (375°F, gas mark 5). Knead the orange zest lightly into the pastry and roll it out on a lightly-floured surface. Cut out rounds using the cutter and reserve the trimmings.

Spoon a good tsp of mincemeat into each pie, then top with ½ tsp of cranberry sauce. Knead the rest of the pastry, roll it out again and cut it into thin strips. Arrange these in a cross on top of the pies, pressing into the pastry case to seal well.

Bake for about 25 mins until golden. Cool in the tin for a couple of minutes, then remove and place on a wire rack. Sprinkle with icing sugar. Serve warm or cold.