Preheat oven to 200C/400F and line a baking tray.

Slice the sheet of puff pastry into 20 equal squares. Leave 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 - 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 on top of the filled ones. Press the edges lightly so they stick together, before crimping them shut with a fork/your fingers.

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

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, snip one corner off with scissors and then squeeze 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.