Measure the flour into the bowl of a stand mixer and dollop the vegetable shortening and butter into the flour.

Using the flat paddle attachement, beat on low speed until the shortening and butter are incorporated into the flour and the mixture resembles wet sand.

Place the bowl into the fridge or freezer for about 20 minutes. If you live somewhere really cold in winter like I do, I just simply place the bowl outside on the balcony.

Dissolve the salt into the orange juice.

Slowly pour the juice into the flour mixture while beating on low speed. Add just enough juice to bring the mixture together into a ball of dough. If you add too much juice, you might need to add some more flour. If you need more liquid, add some iced water.

Lightly knead the dough into a soft ball, divide into three portions, and wrap each portion in cling film.

Place the dough in the fridge for at least 20 minutes to rest.

Dissolve the sugar in the port in a medium saucepan over medium heat.

Add the cranberries, cinnamon, ginger, cloves, raisins, dried cranberries and the zest and juice of the orange.

Simmer for about 20 minutes, or until the mixture has broken down and most of the liquid has evaporated.

Take the pan off the heat and stir through the rum and honey. Taste and see if you need to add more honey to taste.

Leave to cool completely.

If you are storing the mincemeat, spoon the mixture into sterilised jars.

Roll out a disc of pastry until it is quite thin.

Use a cookie cutter to cut out rounds to fit a mini muffin pan or mini tart pan.

Line the pans with the pastry.

Fill each pastry cup with some fruit mince.

Re-roll the pastry as needed to cut out stars (or other shapes) which will fit as lids on top of each pastry cup.

Bake for 10-15 minutes or until they are lightly golden.

Remove the cooked mince pies to a wire rack and let the pan cool down completely before you make the next batch.

Serve the fruit mince pies warm or at room temperature with a dusting of icing sugar.