Pastries Recipes - Cranberry and Apple Mince Pie Recipe

Ingredients

SERVES 12-16

For the mincemeat:

• 450g/1lb Bramley apples (cored and chopped)

• 225g/8oz fresh cranberries

• 100g/4oz candied peel (finely chopped)

• 350g/12oz raisins

• 350g/12oz sultanas

• 350g/12oz currants

• 175g/6oz light muscovado sugar

• 175g/6oz dark muscovado sugar

• 1 tablespoon ground mixed spice

• Pinch of ground nutmeg

• Grated zest and juice of 2 medium oranges

• 150ml/1/4pt Calvados

For the almond pastry:

• 225g/8oz plain flour (sifted, plus extra for dusting)

• Large pinch of salt

• 50g/2oz ground almonds

• 75g/3oz icing sugar

• 175g/6oz butter (cubed)

• 2 medium egg yolks

For the shortbread topping:

• 75g/3oz butter (softened)

• 25g/1oz caster sugar (plus extra for dusting)

• 75g/3oz plain flour

• 50g/2oz ground almonds

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Method:

1. For the mincemeat, combine all the ingredients together in a large bowl. Put into 5 warm sterilized jars and seal. Leave for at least 24 hours.

2. For the pastry, put the flour, salt, almonds and icing sugar in a blender or food processor and pulse for 30 seconds. Add the butter and blend until the mixture resembles fine breadcrumbs.

3. Add the egg yolks and process until the mixture just comes together, adding a little extra water if necessary. Knead lightly on a floured surface to bring together, then wrap and chill for 1 hour.

4. For the topping, beat the butter and sugar until light and fluffy, then mix in the   flour and almonds. Bring together with your hands, then wrap and chill for 15 minutes. Line 48 patty tins with paper cases.

5. On a floured surface, roll out the pastry to a thickness of 2mm/1/16in and, using a 7.5cm/3in fluted pastry cutter, cut out rounds. Put in the paper cases, prick the bases with a fork and chill for 10 minutes.

6. Fill each one with 1 tablespoon of mincemeat. Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry trimmings to 2mm/1/16in thick.

7. Using a 4 x 2.5cm/1 1/2 x 1in holly cutter, cut two leaves for each pie. Sprinkle with sugar and bake for 12 to 15 minutes or until golden. Cool for 15 minutes, then put on a wire rack to cool completely.