Clementine and Cranberry Mince Pies
Ingredients
4 tbsp of golden caster sugar, for dusting
50 g of light soft brown sugar
3 clementines (or easy peelers), zest and juice
1 bramley apple, cored and coarsely grated
30 g of suet, shredded
115 g of icing sugar
2 tbsp of brandy or sherry
115 g of unsalted butter, at room temperature
150 g of cranberries
100 g of mixed dried fruit (sultanas, raisins, currants)
30 g of almonds, roughly chopped
1 tsp of mixed spice
3 medium egg yolks
300 g of plain flour, plus extra for dusting
1 pinch of salt
150 g of marmalade (we used tiptree orange & tangerine marmalade)
2 tbsp of milk
12 servings
Calories~371 kcal
Protein~4 g
Carbs~56 g
Fat~13 g
Fiber~3 g
Sugar~35 g
Total recipe
Calories~4,450 kcal
Protein~50 g
Carbs~675 g
Fat~160 g
Fiber~30 g
Sugar~420 g
Method
Step 1
Mix together the cranberries, dried fruit, almonds, apple, brown sugar, clementine zest and juice, mixed spice, suet and brandy (or sherry). Cover and set aside overnight for the fruit to soak.
Step 2
To make the pastry, whizz the icing sugar, butter and egg yolks in a food processor until smooth. Add 3tbsp cold water and whizz again. Add the flour and salt and blend until just combined, then knead on a lightly floured surface – just until it becomes a smooth ball. Flatten into a disk, wrap in clingfilm and chill for 15 mins.
Step 3
Preheat oven to 190°C/170°C fan/gas 5. Roll the pastry out on a floured surface, to the thickness of a pound coin. Cut out 24 discs using a 7cm fluted cutter, then use to line two 12-hole mini tart tins. Gather any trimmings into a smooth ball, wrap in clingfilm and chill until needed.
Step 4
Spread a little marmalade into the base of each pie, then top with 1tsp mincemeat.
Step 5
Roll out the remaining pastry and cut out star shapes using mini cutters. Sit two or three stars on each pie, brush with milk, then dust with caster sugar and bake for 20 mins, or until golden. Transfer to a wire rack to cool
