Whizz together the flour, icing sugar and
butter until they form fine crumbs. With the
blades running, add the zest, then the egg
and process for a few secs until the mixture
forms clumps. If you need to, work in a few
trickles of ice cold water, but try and avoid it
if you can for the shortest pastry.
Tip onto a very lightly floured surface, knead
briefly until smooth, then chill in the fridge
for 30 mins or until firm. Can be made up to
3 days ahead or frozen for up to a month.
Lightly dust the work surface with flour,
then roll pastry out to approx £1 thickness. Cut
out 12 x 8cm rounds with a fluted cutter and
press into a 12-hole non-stick bun tin. Re-roll
the trimmings to the same thickness and
stamp out 12 x 5cm rounds for the tops.
If you like, use a star cutter to cut out star
shapes in the top of the pies, or simply cut
crosses in the middle.
Spoon about 1 dessertspoon mincemeat
into each base, sprinkle with cranberries, then
press on the tops. Chill for 20 mins while you
heat oven to 190C/fan 170C/gas 5. Can be
frozen for up to 1 month at this point.
Brush the tops with the egg, then bake for
15-20 mins until golden and crisp. Cool for
a few mins, then lever out of the tins with a
table knife and cool on a wire rack. Store in
an airtight container for up to 1 week. Warm
gently to serve, dusted with sifted icing sugar.