- 200g very cold butter , cubed
- 400g plain flour , plus extra for dusting
- 100g ground almonds
- 100g golden caster sugar
- zest 2 oranges
- 2 tbsp milk (or use orange juice)
- 100g frozen cranberries
- 400g jar good-quality mincemeat
- handful flaked almonds
- 2 tsp icing sugar , plus dusting
- 200ml tub crème fraîche
- STEP 1
Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
- STEP 2
Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
- STEP 3
Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.
Recipe from Good Food magazine, December 2009