The BBC Good Food logo
Orange, cranberry & almond mince pies

Orange, cranberry & almond mince pies

By
Rating: 4 out of 5.10 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 24

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

  • Freezable (Can be frozen without the cream)
Nutrition:
HighlightNutrientUnit
kcal249
fat14g
saturates7g
carbs29g
sugars17g
fibre1g
protein3g
low insalt0.15g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content