Cranberry & almond mince pies
Makes 12 or 24 PREP 30 mins COOK 15-22 mins
Easy Can be frozen raw or cooked

½ x 410g jar mincemeat (or equivalent homemade)
25g/1oz dried cranberries
2 tbsp toasted, flaked almonds
zest 1 orange plus 1 tbsp juice
Flour for dusting
375g pack sweet shortcrust pastry
Icing sugar for dusting and serving
200g/7oz marzipan

1. Mix mincemeat with cranberries, almonds, orange zest and juice.

2. Dust a surface with flour then roll out the pastry to about £1 coin thickness. Stamp out pastry circles to line a 12 hole bun tray, or 24 hole mini trays. Press a circle of pastry into each hole, then spoon in some mincemeat to almost fill. Dust the surface with icing sugar and roll out the marzipan. Using a small heart or star cutter stamp out 12 or 24 marzipan shapes.

3. Heat oven to 180C/160C fan/gas 4. Bake the 12 regular mince pies for 20-22 mins, or the mini ones for about 15 mins, topping each mince pie with a marzipan shape with about 4 mins to go. The pastry should be biscuit, mincemeat bubbling and marzipan holding its shape but just beginning to turn golden. Cool in the tins, then remove and dust with more icing sugar to serve.