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In a small pan, cover the Craisins® Dried Cranberries with water and bring to the boil. Reduce the heat and simmer for 10 minutes. Leave to cool.
Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Sift the flour and icing sugar into a large bowl. Add the butter and using fingertips; gently rub in to resemble breadcrumbs. Add 6-7 tbsp of cold water and mix into soft dough. Wrap in polythene film and chill for 10 minutes.
Drain any excess liquid from the Craisins® Dried Cranberries, mix with the mincemeat and chopped almonds.
Roll pastry to approximately 3mm/ 1/8 in thickness and use a 8cm/3 ½ in cutter to make 20 rounds. Line a deep bun tin with the rounds. Spoon approximately 1 ½ tbsp of mincemeat into each case. Use the leftover pastry to cut for the lattice topping.
Bake for 15-20 minutes until golden.
Serve with some cream or brandy butter as an indulgent dessert.
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