Place the flour, dairy-free spread/vegan butter/coconut butter, icing sugar and salt in a food processor and whiz to combine. Add the orange juice through the funnel, ½ tablespoon at a time, until the mixture just starts to come together. (The amount needed will vary depending on the type of flour and butter used. I find that I need about 1-2 TBSP of juice when using dairy-free spread and about 3½-4½ TBSP when using coconut butter).

Scoop the dough together and press into a ball. Cover in cling film (plastic wrap) and rest in the fridge for 30 minutes.

Grease a 20cm / 8 inch loose-bottomed tart or quiche tin. Preheat the oven to 190c (170c fan) / 375F.

Once the dough has rested, break off a small chunk (about a fifth) and set to one side (this will be used for the star decoration). Place the remaining dough on a lightly floured surface. Arrange the cling film/plastic wrap on top and roll the dough to a thickness of about 0.3cm / ⅛ inch. Transfer the dough to the prepared tin and press into the edges and up the sides to a height of 2.5cm / 1 inch. Trim off the excess and place with the reserved dough for the stars.

Prick the dough in the base of the tin all over with a fork. Place in the pre-heated oven and bake for 20 minutes.

Five minutes before the pastry is cooked, roll out the reserved dough and cut out about 16 mini stars using a metal cutter (re-rolling the dough scraps as needed).

When the pastry case is cooked, distribute the mincemeat evenly on top, followed by the stars. Brush the stars with soya milk (if you’d like them to brown). Place in the centre of the oven and bake for 20 minutes, or until the stars are dry to the touch.