Mince pies recipe for 4 - 8 people, takes only 20 mins; recipe has butter, plain flour, almond, golden caster sugar, orange, milk, cranberry, mincemeat, almond, icing sugar and creme fraiche.
Orange, cranberry & almond mince pies
Course: Mince pies
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Milk: 2 tbsp milk (or use orange juice)
- Butter: 200g very cold butter, cubed
- Creme Fraiche: 200ml tub creme fraiche
- Orange: zest 2 oranges
- Almond: 100g ground almonds
- Plain Flour: 400g plain flour, plus extra for dusting
- Golden Caster Sugar: 100g golden caster sugar
- Cranberry: 100g frozen cranberries
- Icing Sugar: 2 tsp icing sugar, plus dusting
- Mincemeat: 400g jar good-quality mincemeat
Directions
- 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.
- Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a PS1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
- 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 creme fraiche, then dollop onto each pie to serve.
