Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Roll out 375 g Puff pastry and using a 6.5cm/2.5in cookie cutter, cut six disks. Using a 7.5cm/3in cookie cutter, cut six more disks. Place the small disks onto a lined baking tray.
Mix together 150 g Mincemeat, 1 Apple, 30 g Dried cranberries and 1 tablespoon Lemon zest.
Spoon one tablespoon of the mincemeat mixture onto the middle of the smaller pastry disks.
Place the larger disks over the mincemeat and use a fork to gently crimp the edges together. Using a small sharp knife, poke two small holes in the top of the pies.
Brush with 1 Egg and put onto a lined baking tray. Put in the oven for 15 minutes.
1 Egg
Allow to cool and dust with Icing sugar (optional)
Icing sugar
Notes
Make sure you chop the apple up very very small, so it mixes in well with the mincemeat.
Add a splash of brandy or rum for extra flavour. Not too much though, as you don't want it to be soggy.
Make sure you transfer them to a wire rack to cool, as this will prevent them from getting a soggy bottom.
Add some extra texture with some chopped nuts. Pecans and walnuts work well.