Mix the cranberries, pistachio nuts, mincemeat, cinnamon and honey together and set aside. Lightly flour a work surface, then roll the pastry out to a rectangle 33 x 25cm (13 x 10in). Spread the cranberry mixture evenly all over the pastry. Roll up the pastry into a tight roll (like a Swiss roll).
Place on a nonstick baking sheet and freeze for 12-15 minutes. Preheat the oven to Gas Mark 7, 220ºC, fan 200ºC. Remove pastry from the freezer and cut into 1cm (½in) slices.
Arrange on nonstick baking sheets, spaced well apart. Cook on the top shelf for about 15 minutes or until risen and golden brown.
Sprinkle over the reserved chopped cranberries and pistachios. Cool and dust with icing sugar. Serve warm or at room temperature.
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