Cranberry mincemeat and apple jalousie

Method

1. Mix the cranberries in a small bowl with the brandy/liqueur, then set aside for at least 2 hours (ideally overnight) to plump up, stirring now and then.
2. Preheat the oven to 200°C/fan180°C/gas 6. Spread the pecans over a baking tray, then toast in the oven for 8 minutes. Cool, then chop coarsely. Mix into the mincemeat with the soaked cranberries.
3. Roll out the pastry on a lightly floured surface to a 13cm x 60cm rectangle, about 3mm thick. Neaten the edges if necessary, then cut in half (giving you two 13cm x 30cm rectangles). Put a rectangle on a baking tray lined with baking paper, then spread over the mincemeat mixture, leaving a 2.5cm border all around. This will form the base.
4. Peel, quarter and core the apple. Cut it into very thin slices, then lay them on top of the mincemeat, overlapping, in two long rows.
5. Sprinkle the top of the second pastry rectangle with flour, then fold in half lengthways. Using a sharp knife, make cuts 1cm apart along the folded edge to within 2.5cm of the other edges. Open it up again and brush away the flour.
6. Brush the edges of the pastry base with some of the milk, then lay the second piece of pastry on top so the edges line up. Press together well, then seal the edges with the floured prongs of a fork. Cover and chill for 20 minutes (or see tip).
7. Increase the oven temperature to 220°C/fan200°C/gas 7. Remove the jalousie from the fridge, then brush with milk and sprinkle with granulated sugar. Bake for 20 minutes (cover loosely with a sheet of foil if it starts to brown too quickly), then turn down the oven to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until puffed, crisp and richly golden. Transfer to a serving plate or board, dust with icing sugar, then slice to serve.