Cranberry and marzipan mince pies

Alan Adlem from Posh Nosh puts a fresh twist on a true festive favourite

Yields15 Servings
For the mincemeat:
 125g raisins
 190g currants
 50ml brandy
 zest and juice of half an orange
 150g shredded suet
 125g dark brown sugar
 45g chopped mixed peel
 100g cranberries
 1 pinch of nutmeg
 1 Bramley apple, grated
For the pastry:
 500g plain flour, plus extra
 for dusting
 100g icing sugar
 zest of 1 lemon
 250g butter, cut into 1cm cubes
 (keep chilled)
 2 eggs, beaten
 1 tbsp milk
For the marzipan:
 90g icing sugar
 90g golden caster sugar
 1 large egg (beaten)
 1 tsp brandy
 175g ground almonds
1

Begin by soaking the raisins, currants, brandy, orange zest and orange juice for 2 hours.

2

Preheat the oven to 175C/350F/gas mark 4.

3

While the fruit is soaking, prepare the pastry and the marzipan.

4

Once the fruit has soaked, mix in the suet, brown sugar, mixed peel, nutmeg, and apple.

5

Fold in cranberries and prepared marzipan cubes.

6

Roll out the pastry to approximately ½cm in thickness – you should get 15 discs cut using your cutter and then use either a festive cutter for your lids or make strips to create a lattice.

7

Grease the muffin tin and pop the pastry in.

8

Fill with mincemeat, leaving just ½cm for your lid.

9

Once your lid is placed, use a beaten egg to wash over the tops, then cook on the middle shelf of your pre-heated oven for 15-20 minutes or until golden brown in colour.

10

While the fruit is soaking make a starton the pastry. First, sift the flour andicing sugar together into a large mixingbowl, then mix in the lemon zest.

11

Rub in the cubes of butter, with cool hands, using only your fingertips until a breadcrumb consistency is reached.

12

Mix in the eggs and milk until it comes together to form a ball.

13

Wrap in cling film and leave to rest in the fridge for 30 minutes.

14

Sift the icing sugar and caster sugar together into a glass bowl and mix in the egg.

15

Place the bowl over a pan of simmering water and whisk for 10 mins, or until mixture is thick and fluffy.

16

Remove from the pan and sit the base in cold water to help chill it down.

17

Whisk in the brandy and keep whisking until the mixture is cool. Once cooled, stir in the almonds and knead into a paste.

18

Wrap in cling film and chill in the fridge for 30 minutes.

19

Once it has cooled, roll out to about 1cm thickness and cut it into cubes.

Category

Ingredients

For the mincemeat:
 125g raisins
 190g currants
 50ml brandy
 zest and juice of half an orange
 150g shredded suet
 125g dark brown sugar
 45g chopped mixed peel
 100g cranberries
 1 pinch of nutmeg
 1 Bramley apple, grated
For the pastry:
 500g plain flour, plus extra
 for dusting
 100g icing sugar
 zest of 1 lemon
 250g butter, cut into 1cm cubes
 (keep chilled)
 2 eggs, beaten
 1 tbsp milk
For the marzipan:
 90g icing sugar
 90g golden caster sugar
 1 large egg (beaten)
 1 tsp brandy
 175g ground almonds

Directions

1

Begin by soaking the raisins, currants, brandy, orange zest and orange juice for 2 hours.

2

Preheat the oven to 175C/350F/gas mark 4.

3

While the fruit is soaking, prepare the pastry and the marzipan.

4

Once the fruit has soaked, mix in the suet, brown sugar, mixed peel, nutmeg, and apple.

5

Fold in cranberries and prepared marzipan cubes.

6

Roll out the pastry to approximately ½cm in thickness – you should get 15 discs cut using your cutter and then use either a festive cutter for your lids or make strips to create a lattice.

7

Grease the muffin tin and pop the pastry in.

8

Fill with mincemeat, leaving just ½cm for your lid.

9

Once your lid is placed, use a beaten egg to wash over the tops, then cook on the middle shelf of your pre-heated oven for 15-20 minutes or until golden brown in colour.

10

While the fruit is soaking make a starton the pastry. First, sift the flour andicing sugar together into a large mixingbowl, then mix in the lemon zest.

11

Rub in the cubes of butter, with cool hands, using only your fingertips until a breadcrumb consistency is reached.

12

Mix in the eggs and milk until it comes together to form a ball.

13

Wrap in cling film and leave to rest in the fridge for 30 minutes.

14

Sift the icing sugar and caster sugar together into a glass bowl and mix in the egg.

15

Place the bowl over a pan of simmering water and whisk for 10 mins, or until mixture is thick and fluffy.

16

Remove from the pan and sit the base in cold water to help chill it down.

17

Whisk in the brandy and keep whisking until the mixture is cool. Once cooled, stir in the almonds and knead into a paste.

18

Wrap in cling film and chill in the fridge for 30 minutes.

19

Once it has cooled, roll out to about 1cm thickness and cut it into cubes.

Cranberry and marzipan mince pies