Orange, cranberry & almond mince pies

Orange, cranberry & almond mince pies

  • Rating: 4 out of 5.10 ratings
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  • 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
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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

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    Rating: 4 out of 5.10 ratings
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