Cranberry Mince Pies
Transport yourself to a cozy winter wonderland with these delightful festive mince pies. The buttery pastry encases a decadent filling of luxury mincemeat and tart dried cranberries, creating a perfect balance of flavors. These individual treats are an absolute delight to enjoy with a cup of tea or coffee during the holiday season. Treat yourself and your loved ones to these homemade delights that are sure to bring joy and warmth to your home.
— Constant Cookbook
Ingredients
- 250g 00 flour or plain flour , plus extra for rolling
- 25g icing sugar
- 125g butter , chilled and cubed
- finely grated zest 1 orange or lemon
- 1 medium egg , beaten
- ½ 400g jar luxury mincemeat
- 75g pack dried cranberries
- 1 egg yolk , beaten with 1tsp water, to glaze
- icing sugar , to decorate
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 236 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.19 milligram of sodium
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