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Preheat the oven to 220c/425f/Gas 7.
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1 Use a small cutter to cut out three 'stars' from the pastry, top each with 1 tsp mincemeat and brush a little beaten egg around the edge.
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2 Cut out three slightly larger stars from the pastry, place on top of the mincemeat and seal the edges.
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Place on a greased baking sheet and cook in the oven for about 10 min, or possibly till golden and puffed up.
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3 Cut out two strips from the remaining pastry and place on a greased baking sheet.
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Cut out small Christmas trees and snowmen from the rest of the pastry, add in to the baking sheet and brush all with beaten egg.
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4 Bake in the oven for 10 min, or possibly till golden and puffed up.
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Heat the cranberries in a pan with the juice of 1 orange and 2 tbsp caster sugar and cook till the cranberries burst and soften.
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5 Stir in 1 tsp brandy, use a slotted spoon to remove half the cranberries and reserve.
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Mix the remaining cranberries and juice with the Greek lowfat yoghurt, serve in a tall glass and top with a pastry star.
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6 For the Brandy Butter: Place the butter and icing sugar in a mini food processor with 1 tsp brandy and blitz till smooth.
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Separate two clementines into segments.
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7 Cut horizontally through the cooked pastry strips and place the bottom two pcs on a plate.
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Spread over some mincemeat, followed by the reserved cranberries and clementine segments.
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8 Replace the top pcs of pastry and serve with the pastry shapes and brandy butter.
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9 Heat 55g/2oz caster sugar in a pan with juice 1/2 orange, remaining brandy and 300ml/ 1/2 pint water till the sugar has dissolved and turned golden.
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10 Place five peeled clementines in a tall heatproof glass and pour over the syrup.
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Decorate with a mint sprig and serve with the whipped cream.
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11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon, allspice, ginger, bayleaf, cardamom pods and cloves.
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12 Remove the zest of 1 orange using a potato peeler and add in to the pan.
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Heat gently for about 5-10 min and pour into heatproof glasses to serve.
