Preheat oven to 200°C, fan 180°C, gas mark 6.
Spoon the mincemeat into a bowl and add the cranberries. Mix well.
Roll out the sweet shortcrust pastry block, leaving on the plastic and using an 8cm plain round cutter and a star cutter approx 7cm across (or large enough to cover the holes of a bun tin), stamp out 12 pastry circles and 12 stars.
Use the circles to line the holes of a 12 hole non-stick bun tin (if your tin is old grease each hole lightly with a little butter). Prick each pastry circle 2 or 3 times with a fork.
Divide the cranberry mincemeat between the pastry circles.
Brush a little water around the edge of each pastry circle and place the pastry stars on top, pressing the edges together gently.
Brush the top of each star with a little water then sprinkle with caster sugar. Bake for 12-15 minutes until golden. Serve warm or cold, dusted with icing sugar, with some Häagen-Dazs vanilla or Baileys ice cream.
Cook's tip: Use different shape Christmas cutters to decorate the pies.
*All information included in this recipe has been provided by General Mills.