Cranberry and cream cheese stars​ recipe

1. ​Preheat the oven to gas 5, 190°C, fan 170°C. Line a large baking tray with baking paper.​ 
2. Unroll the pastry and cut out 20 x 5cm stars using a cookie cutter (see tip). Place on the lined baking tray and press a 3.5cm round cookie cutter into the centre of each star to make an indentation, taking care not to cut all the way through the pastry. Brush each star with the egg yolk to glaze and grind over some black pepper. ​ 
3. Bake on the middle shelf of the oven for 20-25 mins until golden, crisp and risen. Transfer to a wire rack and, when cool enough to handle, use a small, serrated knife to cut out the circular middle where you made the indentation.​ 
4. Fill each star with a little soft cheese and cranberry sauce and garnish with thyme leaves, the orange zest and a grind of black pepper. Serve straight away.

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Tips

The stars will keep in an airtight container for up to 3 days before filling and serving.​

Reroll any offcuts and use in a different recipe, for example a pie or cheesy twists.​

If you don’t have a star cutter, use a square or circular cutter of a similar size. Alternatively, cut the pastry into 20 x 5cm squares with a knife, then indent a 4cm square in the middle of each.