Mary Berry’s Cranberry Mince Pies
Traditional mince pies with a cranberry twist.
175g Plain Flour
75g Unsalted Butter
25g Icing Sugar
Finely grated rind of 1 Orange
1 EggsBeaten, for glazing
Icing SugarFor dusting
100g Cranberry Jelly
I promised mince pies so here they are! If you read my blog post about Paul Hollywood Live you will know that he made mince pies with apple chunks and whole clementine segments. I already had the ingredients together for Mary Berry’s cranberry mince pies so I’ve decided to make Mary’s today. I’ll post Paul’s next!
Mary’s version is great because they have the added flavour of cranberry but don’t stray too far from the traditional recipe. Something to please everyone! The recipe makes 18 if you use a small bun tin. I used a muffin tin so I only got 9 out of the mix.
Rub together the flour, butter, icing sugar and orange rind until it looks like breadcrumbs (or blitz in a food processor). Add the egg and mix to form a soft dough. Chill for at least half an hour.
Once chilled, preheat he oven to 200/180ºc fan. Roll out the pastry on a floured surface. Cut 18 circles using a 7.5cm cutter and use these to line 18 holes of two 12 hole bun trays. Re-roll the pastry and cut out 18 stars using a 4.5cm star cutter.
Put a teaspoon of cranberry jam in each pie case then fill with mincemeat. Top each pie with a pastry star. Bake for 12-15 minutes. Once cooled sprinkle with icing sugar to serve.