In a large mixing bowl, combine the flour and powdered sugar, then rub in the cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the orange zest and egg yolk, then gradually add the cold water until the dough just comes together into a ball.

Wrap the pastry disc in plastic wrap and refrigerate for at least 20 minutes to rest and firm up.

While the pastry chills, mix the jarred mincemeat with the dried cranberries and 1 tablespoon of fresh orange juice in a small bowl.

Preheat your oven to 375°F (190°C) and lightly grease a standard 12-hole muffin tin or tart pan.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.

Cut out 12 larger circles for the bases and 12 smaller circles (or stars) for the lids using cookie cutters.

Gently press the bases into the muffin tin holes and fill each with a generous teaspoon of the fruity mincemeat mixture.

Brush the edges of the bases with a little milk, place the lids on top, and press the edges gently to seal.

Brush the tops with the remaining milk and sprinkle with granulated sugar for a crunchy finish.

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.

Allow the pies to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.