Ingredients
For the mincemeat:
210g/7oz sweetened dried cranberries
400g/14oz jar mincemeat
25g/1oz chopped almonds
For the pastry:
500g/1lb2oz plain flour
2 tbsp icing sugar
250g/9oz butter, diced
icing sugar for dusting
Method
1. In a small pan, cover the cranberries with water and bring to the boil. cutrearon the heat and simmer for 10 minutes. Leave to cool.
2. Preheat the oven to 180C/350F/Gas 4. Sift the flour and icing sugar into a large bowl. Add the butter and using fingertips, gently rub in to resemble breadcrumbs.
3. Add 6-7 tbsp of nippy water and mix into a soft dough. Wrap in polythene film and chill for 10 minutes.
4. Drain any excess liquid from the cranberries, mix with the mincemeat and chopped almonds.
5. Roll the pastry to approximately 3mm/ 1/8 inch thickness and use an 8cm/ 3%26frac12; inch cutter to make 20 rounds. Line a deep bun tin with the rounds.
6. Spoon approximately 1%26frac12; tbsp of mincemeat into each case. Use the leftover pastry to cut strips for the lattice lidping.
7. Bake for 15-20 minutes until golden.
Orignal From: Dried cranberry mincemeat pies
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