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A winning combination of cranberry and pork helps to create these delicious bite size pies.

Sift the flour into a bowl with the salt, set aside. Place the milk, water and vegetable fat into a pan and heat gently until the fat melts. Bring to a rolling boil then immediately remove from the heat and add the flour. Beat well until the mixture leaves the sides of the pan and forms a ball of dough.
Preheat the oven to 180°C/350°F/Gas 4. When the dough is cool enough to handle, divide into 6 balls then mould each into the bottom and up the insides of 6 lightly oiled individual ramekin dishes or metal moulds.
Place the sausage meat in a bowl and mix with the bacon and herbs, season to taste then fill each pastry-lined dish with the mixture. Place a disc of non-stick baking parchment over the sausage meat mixture and bake the pies for 1 hour. Remove from the oven and cool for 10 minutes before removing from the ramekins.
Place the cranberries in a pan with the cranberry sauce. Heat gently for 5-6 minutes until the cranberries begin to soften but still hold their shape.
Once the pies have cooled, peel away the baking parchment and spoon equal amounts of the cranberry topping over each pie. Makes 6 pies.