Name: Orange, cranberry & almond mince pies
Cook time: 20 min
Total time: 35 min
Yield: Makes 24
Cuisine: British
Ingredients: 200g very cold butter cubed; 400g plain flour plus extra for dusting; 100g ground almonds; 100g golden caster sugar; zest 2 oranges; 2 tbsp milk (or use orange juice); 100g frozen cranberries; 400g jar good-quality mincemeat; handful flaked almonds; 2 tsp icing sugar plus dusting; 200ml tub crème fraîche

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Orange, cranberry & almond mince pies

Orange, cranberry & almond mince pies

Good Food team

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Makes 24

Easy

Prep: 15 mins

Cook: 20 mins

Plus chilling

A star rating of 4.3 out of 5.10 ratingsRate

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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)

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Ingredients

Nutrition

Units:

MetricUS

200g very cold butter

cubed
400g plain flour

plus extra for dusting
100g ground almonds
100g golden caster sugar
zest 2 oranges
2 tbsp milk

(or use orange juice)
100g frozen cranberries
400g jar good-quality mincemeat
handful flaked almonds
2 tsp icing sugar

plus dusting
200ml tub crème fraîche

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Nutrition: per serving

kcal249
fat14g
saturates7g
carbs29g
sugars17g
fibre1g
protein3g
salt0.15g

low

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.

Recipe from Good Food magazine, December 2009

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A star rating of 4.3 out of 5.10 ratings

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