Place your flour, icing sugar, and cold butter cubes into the food processor. Pulse the machine until the mix looks like fine breadcrumbs. Add the fresh orange zest into the processor now.

Pour the beaten egg into the flour mixture slowly. Run the machine for a few seconds until large clumps form. Add a splash of ice water if the dough feels too dry.

Tip the dough onto a lightly floured work surface. Knead it very gently for a few seconds until smooth. Shape it into a flat disc.

Wrap the pastry disc tightly in plastic wrap. Place it in the fridge for thirty minutes to firm up. This stops the butter from melting too fast.

Put your luxury mincemeat into a clean mixing bowl. Stir in the dried cranberries until they are well combined. Set the sweet filling aside for later.

Unwrap your chilled pastry on the floured surface. Roll it out until it is the thickness of a coin. Use your large cutter to stamp out twelve round circles.

Press the pastry circles gently into your non-stick pie tin. Ensure they fit snugly into the bottom of each hole. Do not stretch the dough.

Spoon one spoonful of the fruit filling into each base. Do not overfill the cases or they will leak. Leave a tiny bit of space at the top.

Stamp out twelve star shapes from the remaining pastry. Place one star on top of each fruit-filled pie. Press down lightly to stick them.

Preheat your kitchen oven to 190 degrees Celsius. Chill the assembled pies in the fridge for twenty minutes. This keeps the shape perfect.

Brush the pastry stars with your beaten egg yolk. This creates a beautiful shiny look when baked. Bake for fifteen to twenty minutes until golden brown.

Let the pies cool in the tin for five minutes. Carefully transfer them to a wire cooling rack. Dust them with sweet icing sugar before serving.