Orange, cranberry & almond mince pies

Orange, cranberry & almond mince pies

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(10 ratings)

Prep: 15 mins Cook: 20 mins Plus chilling


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

  • Can be frozen without the cream


  • kcal249
  • fat14g
  • saturates7g
  • carbs29g
  • sugars17g
  • fibre1g
  • protein3g
  • salt0.15g
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  • 200g very cold butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g plain flour, plus extra for dusting
  • 100g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g golden caster sugar
  • zest 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp milk (or use orange juice)



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g frozen cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 400g jar good-quality mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • handful flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 tsp icing sugar, plus dusting
  • 200ml tub crème fraîche


  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.

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Comments, questions and tips

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24th Dec, 2017
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, but no, 400g. Yet even so, I had enough filling for only 18 pies. Maybe I simply overfilled them, I don't know. They are in the oven as I write this. Fortunately I had another jar of mincemeat. But the biggest problem is the pastry. I have 24 pies in the oven, 18 of them with traditional lids, and I still have enough pastry left over for another 10 or so! I think the pastry could be halved. It's not as if I skimp on the thickness, if anything I am a bit over-generous with it. Anyone else found this? Got to dash, the dinger's going... Edit: They do taste great and I eventually got 36 pies out of the recipe, 22 of them with lids!
11th Dec, 2011
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.
21st Dec, 2010
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!
9th Dec, 2010
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.
2nd Dec, 2010
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.
29th Nov, 2010
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!
26th Nov, 2010
I don't have a food processor. Any suggestions?
11th Nov, 2010
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?
22nd Dec, 2009
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
20th Dec, 2009
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.


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