For The Mince:

In a bowl, combine all the dry fruits, orange juice and orange zest. Cover and refrigerate for 24 hours.

In a pan, take the soaked dry fruits, add zest of one lemon, grated apple, lemon juice, cinnamon, ginger and butter.

Bring it to boil.

Cook on low flame for 10-15 minutes until it has soaked up 80% of the liquid.

Add paneer, give a good stir and remove from flame.

Allow this to cool.

Transfer to small jars and refrigerate for one day to three months in refrigerator. More it stays in fridge, it becomes more flavourful.

To Make The Pastry:

Combine maida, ice cold cubed butter, sugar and salt.

With finger tips crumble the butter and rub it into flour until butter is broken to pea sized pieces.

Add cold milk and gather the dough together. Do not knead.

Wrap the dough in cling film and refrigerate until slightly firm to touch, 20-30 minutes.

Arranging and Baking The Pies:

On a rolling mat, sprinkle flour, place the dough on it, sprinkle more flour and place a cling film on top.

Roll it to a 1/4" thick disc.

Use a cookie cutter and cut out rounds.

Place each round inside a small tart mould and press to shape.

Add some mince inside.

Roll the remaining dough and using a star cookie cutter, cut out stars.

Place each star on top of each mould.

Place a dried cranberry on top of all the stars.

Refrigerate for 20-30 minutes.

Preheat oven to 170C.

Bake the chilled pies in preheated oven for 20-25 minutes or until golden brown.

Allow them to cool a bit and remove them from the mould.

Cool them completely over wire rack.