Instructions

1. Heat the oven to 180°C.
2. Cut the pastry in half and put one of them onto a piece of parchment paper. Put the cheese in the middle, and using blunt knife draw around the cheese. Take the cheese off, then spread half of the cranberry sauce on the pastry, within the circle shape. Sit the cheese on top and spread the leftover sauce over it.
3. Brush the pastry around the cheese with some beaten egg, if used.
4. Carefully lift the other sheet of pastry and place it over the cheese - make sure the cheese is in the middle.
5. Using your fingers gently press the pastry onto the cheese, then seal it all the way around.
6. Using a knife, cut away any excess pastry, leaving a 3cm border around the cheese. Try to make it a neat, circular shape.
7. Using a fork, press the edges together to seal the pastry even more (also the pie will look pretty, when baked).
8. Lift the pie with the parchment paper onto a baking tray. You can draw lines or motives on the top with a knife if you like - or you could make shapes and characters ( stars, flowers, leaves, hearts etc) from the leftover pastry, which can be placed on top of the pie.
9. Brush the pastry all over with the egg, if used.
10. Bake for 20-25 minutes until the pastry is crispy and golden brown. Keep an eye on it - if the top is getting brown too quickly, cover it with a foil after 15-20 mins.
11. Rest for 5 mins before cutting into it to let the melted cheese oozing out.