Cranberry and Orange Hand Pies

Preheat oven to 400 F and line a baking tray with parchment. Set aside.

Put your puff pastry onto a cutting board. Slice the sheet of puff pastry into 20 equal squares. Leave them to one side while you make the filling.

Place the cranberry sauce, zest and brown sugar into a small bowl and stir until well combined.

Spoon around 1 teaspoon of filling into the centre of 10 of your pastry squares. You may have some leftover filling; maybe use it as a dip for the pies?

Using a pastry brush, brush milk around the edges of your filled pastry squares, then take the blank squares and place them on top of the filled ones. Press the edges lightly so they stick together, before crimping them shut with a fork or your fingers.

Transfer to your baking tray and then place it in the oven for 10-13 minutes, until risen, golden and crisp to the touch. Remove from oven.

Leave to cool completely before drizzling each hand pie with melted white chocolate. To do this I put my melted chocolate into a small Ziploc bag, snipped off one corner with scissors and then squeezed gently to drizzle.

Hand pies will keep in an airtight container, at room temperature for 3 days. If they go soft, place them in a warm oven for a few minutes to crisp up again.