Cranberry mince pies
Ingredients
250g 00 flour or plain flour, plus extra for rolling
25g icing sugar
125g butter, chilled and cubed
finely grated zest 1 orange or lemon
1 medium egg, beaten
½ 400g jar luxury mincemeat
75g pack dried cranberries
1 egg yolk, beaten with 1tsp water, to glaze
icing sugar, to decorate
Method
Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
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