Cranberry mince pies

02 DECEMBER 2013
Makes: 20
Preparation time: 20 minutes plus chilling time
Cooking time: 15-20 minutes


For the mincemeat:
100g/7oz Ocean Spray® Craisins® Dried Cranberries
1 x 400g jar mincemeat
25g/1oz chopped almonds

For the pastry:
500g/8oz plain flour
2 tbsp icing sugar
250g/9oz butter, diced
Icing sugar for dusting


1. In a small pan, cover the Craisins® Dried Cranberries with water and bring to the boil. Reduce the heat and simmer for 10 minutes. Leave to cool.

2. Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Sift the flour and icing sugar into a large bowl. Add the butter and using fingertips; gently rub in to resemble breadcrumbs. Add 6-7 tbsp of cold water and mix into soft dough. Wrap in polythene film and chill for 10 minutes.

3. Drain any excess liquid from the Craisins® Dried Cranberries, mix with the mincemeat and chopped almonds.

4. Roll pastry to approximately 3mm/ 1/8 in thickness and use a 8cm/3 ½ in cutter to make 20 rounds. Line a deep bun tin with the rounds. Spoon approximately 1 ½ tbsp of mincemeat into each case. Use the leftover pastry to cut for the lattice topping.

5. Bake for 15-20 minutes until golden.

6. Serve with some cream or brandy butter as an indulgent dessert.