Prepare the puff pastry mince pies

Cup of Yum
1. Combine the mincemeat, cranberry sauce, orange zest and rum in a bowl.
2. Take the pastry out of the fridge and allow it to come to room temperature for five minutes. Unroll one pack, keeping it on the paper it comes rolled in.
3. Use a small round cutter (3 inches / 7 cm) to cut out circles on the pastry sheet.
4. Add a teaspoon of mincemeat on half of the circles and brush the edges with the beaten egg using a pastry brush.
5. Top with a pastry lid, pressing the edges with your fingers to seal. Cut a small hole on each mince pie using scissors or a knife to allow for steam to escape.
6. Brush with egg wash and sprinkle with a little demerara sugar.
7. Crimp the edges with a fork and use a round cutter to trim to a perfect circle if you like. Repeat with the second sheet of pastry.

Air Fry

1. Preheat the air fryer to 180°C (350°F) on the Bake setting. Mist the basket with a little sunflower oil and bake in batches for 10-12 minutes or until the pastry is golden. Check on the mince pies halfway through – you might need to bake them for less time or adjust the temperature by a few degrees if your model runs hot.

Oven Bake

1. Preheat the air fryer to 180°C (350°F). Transfer the pies onto a cookie sheet (on the paper the pastry came rolled in) and bake for 12-15 minutes.

Serve

1. Transfer to a wire rack if you are baking in batches. Dust with icing sugar and serve.