Orange and cranberry mince pies
Prep time:plus chilling time
Skill level: Bit of effort
Nothing says Christmas like a warm, homemade mince pie, and this zingy twist on the classic recipe is deliciously easy. Filled with festive falvours, the mixture of cranberries, almonds and almond pastry will go down well with children and adults alike. Perfect served with a dollop of crème fraiche or with your afternoon cuppa
- 100g butter, cubed
- 200g plain flour
- 50g ground almonds
- 50g caster sugar
- Zest of an orange
- 1tbsp orange juice
- 100g cranberries
- 200g mincemeat
- Icing sugar
If you can’t quite manage 12 mince pies in one go, they can be frozen, uncooked, for up to a month. Perfect for whipping out when those last minute guests arrive
- Put the butter, flour and ground almonds in a large bowl and rub together with your hands until the mixture resembles breadcrumbs.
- Mix in the sugar, half of the orange zest, and orange juice, until it forms a dough.
- Roll the dough into a ball and chill in the fridge for 20 minutes.
- Tip the dough out onto a floured work surface, roll, and stamp out 12 circles.
- Preheat the oven to 200°C/Fan 180°C/Gas mark 6and use the pastry circles to line a 12-hole bun tin.
- Mix together the cranberries and mincemeat, then spoon into the pastry cases and scatter with the remaining orange zest.
- Bake the mince pies for 20 minutes, until the pastry is golden. Dust with icing sugar and serve warm.