Orange, cranberry & almond mince pies

Orange, cranberry & almond mince pies

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Makes 24

Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life

Nutrition and extra info

Additional info

  • Can be frozen without the cream
Nutrition info

Nutrition

kcalories
249
protein
3g
carbs
29g
fat
14g
saturates
7g
fibre
1g
sugar
17g
salt
0.15g

Ingredients

  • 200g very cold butter, cubed
  • 400g plain flour, plus extra for dusting
  • 100g ground almonds
  • 100g golden caster sugar
  • zest 2 oranges
  • 2 tbsp milk (or use orange juice)
  • 100g frozen cranberries
  • 400g jar good-quality mincemeat
  • handful flaked almonds
  • 2 tsp icing sugar, plus dusting
  • 200ml tub crème fraîche

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Method

  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.
  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.
  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

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gervais's picture
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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's picture
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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's picture

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. It's just sultanas, raisins and currants she dislikes, and apparently, lots of people share her dislike.

troodles's picture
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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.

ronibarton's picture

I want to make some mincemeat for a friend who doesn't like dried fruit. I thought of apples, apricots, cristalised ginger, dates etc, along with suet and spices but I don't know if this will work. Has anyone ever tried to do something like this? I will be making conventional mincemeat too!

jarrestr's picture

I don't have a food processor. Any suggestions?

vgleave's picture

Trying to find a mincemeat recipe for a friend that is allergic to citrus fruit! Do you think I could make a small batch WITHOUT the orange peel?

thomaspcat's picture
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Made these a couple of times, for Christmas Fayre and the Carol Service in our church a great success. Also made a crumble mix(standard) added nuts and topped. The vicar's comments were they were 'wicked'.
Like others found that 2 tbsp liquid was not enough, I used extra orange juice to bind.

Frantic Flapjack's picture
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Made these today. The pastry turned out lovely and crumbly. I found it needed 6 tablespoons of milk to bind it though. I didn't use the filling, just normal mincemeat and topped with a pastry lid.

nikkimans's picture
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Gorgeous tasting mince pies - quite the best I have ever made!

heathen666's picture
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Pastry was too crumbley to roll out, not a great success..

ginamiller's picture
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Delicious!!

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