Cranberry mince pies
- Gordon Ramsay
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Makes 12
Easy
Prep: 20 mins
Cook: 15 mins
Plus cooling
A star rating of 4.7 out of 5.11 ratingsRate
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Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast
Freezable (uncooked)
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Ingredients
Nutrition
Units:
MetricUS
-
250g 00 flour or plain flour
plus extra for rolling
-
25g icing sugar
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125g butter
chilled and cubed
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finely grated zest 1 orange or lemon
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1 medium egg
beaten
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½ 400g jar luxury mincemeat
-
75g pack dried cranberries
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1 egg yolk
beaten with 1tsp water, to glaze
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icing sugar
to decorate
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Nutrition: per serving
-
kcal236
-
fat11g
-
saturates6g
-
carbs34g
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sugars18g
-
fibre1g
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protein3g
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salt0.19g
low
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Method
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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.
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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.
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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.
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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.
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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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A star rating of 4.7 out of 5.11 ratings
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