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Clementine and cranberry mince pies recipe

21 ratings

These mince pies are ultra fruity and crammed with deliciously juicy clementines and cranberries. They can be frozen raw for up to a month, so save yourself from a last-minute Christmas rush and prepare them in advance. Cook from frozen for that freshly baked taste. See method

Serves 12
15 mins to prepare and 15 mins to cook, plus cooling
209 calories / serving
Freezable

Ingredients

butter, for greasing
flour, for dusting
1 x 500g block shortcrust pastry
1 x 411g jar mincemeat
2 clementines, zested, peeled, segmented, each segment chopped into 3 pieces
100g cranberries
1 medium egg, lightly beaten
1 tbsp granulated sugar

Each serving contains

Energy
1300kj
209kcal 15%
Fat
15g 21%
Saturates
4g 21%
Sugars
24g 27%
Salt
0.5g 8%

of the reference intake
Carbohydrate 44.2g Protein 3.4g Fibre 1.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 12-hole cupcake tin. Lightly dust a clean surface with flour and roll out the pastry to 3mm thick.
Using a 10cm cutter, stamp out 12 rounds for the bases and gently press into the holes of the prepared cupcake tin. Using a 7cm cutter, stamp out 12 more rounds for the lids and set aside.
Decant the mincemeat into a large bowl and stir through the clementine zest and fruit, until well dispersed. Add a heaped tbsp of the mincemeat mixture to each pastry base. Brush the edges with a little beaten egg, then top each with a lid and press down to seal. Prick the lids with a knife.

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Lightly brush the pies with the remaining egg and sprinkle over the sugar. Bake for 15 mins, or until lightly golden. Leave to cool in the tin for 10 mins, before gently releasing with a knife. Enjoy warm or at room temperature.

Freezing and defrosting guidelines

Wrap raw pies in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month. Cook from frozen, adding a couple of minutes to the cooking time.

See more Easy Christmas baking recipes