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Cranberry mince pies

Cranberry mince pies

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Makes 12

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

  • Freezable (uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal236
fat11g
saturates6g
carbs34g
sugars18g
fibre1g
protein3g
low insalt0.19g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Rating: 5 out of 5.11 ratings
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