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Nutrition: per serving

  • kcal249
  • fat14g
  • saturates7g
  • carbs29g
  • sugars17g
  • fibre1g
  • protein3g
  • salt0.15g
    low
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Method

  • step 1

    Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.

  • step 2

    Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.

Recipe from Good Food magazine, December 2009

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.3 out of 5.10 ratings

stevemaskery

There was something not quite right here. Don't get me wrong, the mincemeat mixture is delicious (dried cranberries soaked in Cointreau, thanks, Troodles), but I have had a problem with quantities. My original jar of mincemeat was 411g. I checked the original recipe, expecting to see 450g mentioned,…

gervais

A star rating of 5 out of 5.

Made these for the past couple of years, the pastry is just wonderful when cooked. It does require a little TLC but it is worth it.Will be making them again this year.

stephthecook

A star rating of 4 out of 5.

Won a mince pie competition at work with these, they went down really well and were very juicy - finally found frozen cranberries at sainsburys. Just make sure you don't overfill or burn the pastry!

ronibarton

I DID make some 'fruit free' mincemeat using the ingredients I mentioned before, apples, apricots, crystalised ginger and dates and EVERYONE loved them. Personally I prefered the traditional mincemeat I made, but my friend was delighted to have the 'Christmasy spicy' taste without the dried fruit.…

troodles

A star rating of 5 out of 5.

Made these last year and they were a great success. Definitely needed extra liquid to bind the pastry together though. Also couldn't find frozen cranberries so used dried that I had pre-soaked in a little Cointreau! Yum!

On the list to make again this year.

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