Cranberry & orange mince pies

A delicious alternative to the traditional mince pie. Perfect with a cuppa or a little glass of sherry!

To make approximately 15 mince pies

Ingredients

For filling – Makes 3 x 190g jars approx

350g fresh cranberries

100g dried cranberries

100g white sugar

2 x oranges juice and zest

2 centimetre piece of cinnamon stick

4 x whole cloves

3 x green cardamom pod

A slice of peeled fresh ginger

2 tablespoons of port

 

For pies

200g self raising flour

15g icing sugar

100g unsalted butter

1 egg yolk

1 – 2 tablespoons of cold water

1 tsp. orange zest

Pinch of fine sea salt

 

Equipment

Piece of muslin cloth

Clean sterilised jars ( to sterilise jars wash in hot soapy water dry them and place in oven at 130°C.

Rolling pin

Patty tins

7 cm round cutter

6 cm round cutter

 

Method

Firstly, make the filling.

Place the cranberries, sugar, juice and zest of the oranges into a saucepan.

Put cinnamon, cardamom, fresh ginger and cloves into piece of muslin and tie it with a piece of string and put into the saucepan.
Stir the mixture continuously until the sugar has dissolved and the mixture comes to the boil.

Simmer for 15 minutes stirring the cranberries from time to time and keep an eye it does not boil over.

Taste and if necessary add more sugar and simmer for a further 5 minutes until sugar has dissolved.

Remove the saucepan from the heat and discard the bag of spices.

Stir the port into the cranberries and leave to cool for 10 minutes.

Spoon the delicious cranberry relish into your clean sterilised jars set aside to cool.

When relish is cold it is ready to use to make the cranberry pies.

 

Now for the pies!

Preheat the oven to 190 ⁰C, gas Mark 5 and prepare the patty tins by brushing them with melted butter.

Sift the flour into a bowl, rub the butter into the flour with your finger- tips until the mixture resembles fine bread crumbs. Add the icing sugar and orange zest.

Beat the egg yolk with the cold water and add to the flour mixture and combine all ingredients until they come together. Work the dough gently by pressing it away from you 4 to 5 times until it is smooth. Roll the dough into a ball and wrap the pastry in cling wrap and chill in fridge for 30 minutes.

Remove the dough from the fridge and lightly dust your work surface and rolling pin with flour. Using a light and even pressure, roll out the pastry, giving it a quarter turn and flipping the pastry over from time to time. This prevents it sticking to your work surface. Roll out the pastry to 2mm thickness.

Cut out 7 cm rounds and place in patty tins. Cut out pastry lids with a 6cm cutter.

Place a teaspoon of the cranberry & orange filling into the pastry lined patty tins.

Brush the pastry lid lightly with cold water and place wet side

 

 

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