Cranberry Mince Pie
Indulge in the festive flavors of a classic dessert with a tangy twist by making these delightful Cranberry Mince Pies. Featuring a buttery, homemade pastry crust that melts in your mouth, these pies are filled with a luscious blend of fresh cranberries, spiced traditional mincemeat, and a hint of zesty orange. The filling, enhanced by warming notes of cinnamon and nutmeg, offers a beautifully balanced sweetness and tartness, perfect for the holiday season. Topped with a golden, sugar-dusted pastry lid, these miniature treats are as stunning as they are delicious. Ready in just over an hour, they’re ideal for Christmas gatherings, cozy winter evenings, or as a gift-worthy treat for friends and family. Serve them warm with a dollop of cream or a scoop of vanilla ice cream for the ultimate festive indulgence.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter (cold, diced)
- 50 grams Icing sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 150 grams Fresh cranberries
- 400 grams Traditional mincemeat
- 50 grams Brown sugar
- 1 teaspoon Orange zest
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Milk (for brushing)
- 1 tablespoon Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and icing sugar.
Rub in the cold, diced butter using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water, then bring the mixture together into a dough. Wrap in clingfilm and refrigerate for 20 minutes.
Meanwhile, preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
To prepare the filling, combine the fresh cranberries, traditional mincemeat, brown sugar, orange zest, ground cinnamon, and ground nutmeg in a medium saucepan. Cook over medium heat for 5–7 minutes until the cranberries soften. Set aside to cool.
Roll out the chilled pastry dough on a floured surface to about 3mm thick. Cut out circular bases using a 9cm cutter and smaller lids using a 7cm cutter.
Place the larger pastry rounds into a 12-hole muffin tin, gently pressing them into the tins to form the pie bases.
Spoon the cooled cranberry mincemeat filling into each pastry base, filling nearly to the top.
Brush the edges of the pie bases lightly with milk, then place the smaller pastry rounds on top, pressing gently to seal.
Brush the tops of the pies with milk and sprinkle granulated sugar over each.
Bake in the preheated oven for 20–25 minutes, or until golden brown.
Let the pies cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 623.7 g | 227% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 319.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
