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

Preparation 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, sugar 18g, salt 0.19 g

Recipe from Good Food magazine, December 2006.

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Latest comments and suggestions

  • Binder photo annenewby

    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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  • Binder photo Janes Recipe

    10 January 2008

    Janes Recipe rated and commented on this recipe

    5 stars

    will definitely make this again

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  • Binder photo mydemart

    18 December 2008

    mydemart commented on this recipe

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

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  • Binder photo janet

    10 July 2009

    janet rated and commented on this recipe

    5 stars

    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.

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  • Binder photo weeble cooks

    23 July 2009

    weeble cooks rated and commented on this recipe

    5 stars

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

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  • Binder photo pauline

    22 February 2010

    pauline rated this recipe

    4 stars

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  • Binder photo Landerson

    30 November 2010

    Landerson commented on this recipe

    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?

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  • Binder photo PieMan

    01 December 2010

    PieMan rated this recipe

    4 stars

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  • Binder photo welsh lass

    21 December 2010

    welsh lass rated and commented on this recipe

    4 stars

    Very simple. Perfect pastry (with the addition of the egg wash). Excellent!

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  • Binder photo Rosllyn Gabriel

    22 December 2010

    Rosllyn Gabriel commented on this recipe

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

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  • Binder photo Jelly Baby

    13 January 2011

    Jelly Baby commented on this recipe

    These were delicious will definately be making them again.

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  • Binder photo Claire

    02 December 2011

    Claire rated and commented on this recipe

    5 stars

    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

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  • Binder photo Julie Mid

    20 December 2011

    Julie Mid commented on this recipe

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

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  • Binder photo Julie Mid

    20 December 2011

    Julie Mid commented on this recipe

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

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    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Peterpowys

    21 December 2011

    Peterpowys commented on this recipe

    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.

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  • Binder photo Peterpowys

    21 December 2011

    Peterpowys commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

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Difficulty and servings

Easy

Makes 12

Preparation 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, sugar 18g, salt 0.19 g

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