In a large mixing bowl, rub the flour and cold cubed butter together using your fingertips until the mixture resembles fine breadcrumbs, then stir in the caster sugar and fresh orange zest.

Add 2 to 3 tablespoons of the orange juice to the flour mixture, stirring quickly with a butter knife until the dough begins to clump together, then gently press into a ball, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.

Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a standard 12-cup muffin or tart pan with a small amount of butter.

In a medium bowl, combine the sweet mincemeat with the chopped dried cranberries, stirring well to distribute the fruit evenly.

Roll out the chilled pastry dough on a lightly floured work surface to about an eighth of an inch thickness, then use a 3-inch round fluted cutter to stamp out 12 bases and a 2.5-inch star cutter to stamp out 12 decorative lids.

Gently press the larger pastry bases into the prepared muffin cups, fill each with a generous tablespoon of the cranberry mincemeat mixture, and top with the pastry stars.

Brush the pastry tops lightly with the beaten egg to ensure a shiny finish, then bake for 18 to 20 minutes until the pastry is crisp and beautifully golden brown.

Allow the pies to cool in the pan for 5 minutes before transferring them to a wire rack, then dust lightly with powdered sugar and serve warm with brandy butter or fresh cream.