Cranberry mince pies

Cranberry mince pies

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(10 ratings)

By

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Cooking time

Prep: 20 mins Cook: 15 mins Plus cooling

Skill level

Easy

Servings

Makes 12

Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
236
protein
3g
carbs
34g
fat
11g
saturates
6g
fibre
1g
sugar
18g
salt
0.19g

Ingredients

  • 250g 00 flour or plain flour, plus extra for rolling
  • 25g icing sugar
  • 125g butter, chilled and cubed
  • finely grated zest 1 orange or lemon
  • 1 medium egg, beaten
  • ½ 400g jar luxury mincemeat
  • 75g pack dried cranberries
  • 1 egg yolk, beaten with 1tsp water, to glaze
  • icing sugar, to decorate

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Method

  1. Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
  2. Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
  3. Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.
  4. Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.
  5. Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.

Recipe from Good Food magazine, December 2006

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Comments

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nikki65's picture
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I used this pastry recipe for my mince pies this year (thanks Welsh Lass for the tip) and it was fantastic. I live in Cyprus and make mince pies for family and friends. This year I actually made over 350
and the pastry was perfect every time.

frankthetank's picture
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Made these all throughout the year for the past 4 years and they have managed to win over two of my friends who were adamant they hated all mince pies!
I try a lot of Gordon's recipes and loved every one of them!
The pastry, if made as stated, is the best recipe I've ever followed.
I would never eat a shop bought mince pie again!
Thank you!

petertonks's picture

Followed the recipe to the letter, unusual for me, and you could have used the pastry for construction material. Also used the BBC recipe for Boozy Mincemeat (expensive to make) which proves to be 'dry' in Gordon's recipe. Maybe better with a more moist mincemeat. Altogether rather disappointing.

petertonks's picture

Followed the recipe to the letter, unusual for me, and you could have used the pastry for construction material. Also used the BBC recipe for Boozy Mincemeat (expensive to make) which proves to be 'dry' in Gordon's recipe. Maybe better with a more moist mincemeat. Altogether rather disappointing.

horrocks1's picture

Followed the recipe ? what went wrong, the pastry was rock hard could have built a house with them.

horrocks1's picture

Followed the recipe ? what went wrong, the pastry was rock hard could have built a house with them.

readinc's picture
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I've been making these for the past few years, I make them freeze unbaked and pull out as many as I want and cook straight from frozen, there lovely time to make them again

elenispoors's picture

These were delicious will definately be making them again.

rozmartin's picture

gorgeous pastry I used puff pastry for the lids, smashing contrast of textures Fabulous

bacon-n-egg's picture
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Very simple. Perfect pastry (with the addition of the egg wash). Excellent!

jaberwalky83's picture

Can I bake these and give as gifts for christmas day? Will they keep ok? Where should i store them if they're in cellophene bags?

weeble's picture
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Just like "janet" I made these for "Christmas in July!" Everyone thought them superb.

gervais's picture
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The pastry on these is trully delicious,so crumbly and melt-in-the-mouth. I have just made these for Christmas in July, an Australian 'celebration'and my guests were suitably impressed. It was part of a mince pies and mulled wine evening where I made a selection of different mince pie recipes ( all of them Good Food!) and I used the good food recipe with Grand Marnier and Brandy wonderful.

mydemart's picture

I dobn't think you are supposed to freeze them!

natalierous's picture
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will definitely make this again

annenewby's picture

I followed the recipe to the letter, and froze the pastry 10 days before baking. After defrosting the pies for Christmas and then baking them, the pastry was *rock hard*.

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