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Serve with mulled wine or a glass of brandy for Father Christmas.

To make the pastry, sift the flour into a bowl and rub in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Beat the egg yolk and water together and gradually add to the dry ingredients, mixing to form a soft, pliable dough. Wrap and chill for 30 minutes.
For the filling, cook the cranberries and sugar over a low heat with 1 tsp water for 10 minutes, stirring from time to time until cranberries have softened. Stir in the mincemeat, brandy if using, and grated marzipan. Remove from the heat.
Preheat the oven to 190˚C/375˚F/ Gas 5. Roll out the pastry on a lightly floured surface and stamp out 24 x 8cm rounds. Use to line 2 x 12-hole bun tins. Re-roll pastry trimmings and stamp out stars for decoration, if desired.
Put a little filling into each pastry case (do not overfill as the mixture may bubble over) and arrange a star on top if using.
Bake for 20 minutes until the pastry is golden. Remove from the oven and cool on a wire rack, then store the pies in an airtight container.