Cranberry mince pies

Cranberry mince pies

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

Difficulty and servings

Easy

Makes 12

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Plus cooling
Freezable

(uncooked)

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.

Per serving

236 kcalories, protein 3g, carbohydrate 34g, fat 11 g, saturated fat 6g, fibre 1g, salt 0.19 g

Recipe from Good Food magazine, December 2006.

Latest comments and suggestions

  • Binder photo G

    24 December 2007

    G rated this recipe

    4 stars

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  • 25 December 2007

    annenewby commented on this recipe

    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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  • 10 January 2008

    Janes Recipe rated and commented on this recipe

    5 stars

    will definitely make this again

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  • 18 December 2008

    mydemart commented on this recipe

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

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Difficulty and servings

Easy

Makes 12

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Plus cooling
Freezable

(uncooked)

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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Per serving

236 kcalories, protein 3g, carbohydrate 34g, fat 11 g, saturated fat 6g, fibre 1g, salt 0.19 g

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