These mince pies are ultra fruity and crammed with deliciously juicy clementines and cranberries. They can be frozen raw for up to a month, so save yourself from a last-minute Christmas rush and prepare them in advance. Cook from frozen for that freshly baked taste.
Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 12-hole cupcake tin. Lightly dust a clean surface with flour and roll out the pastry to 3mm (1/4in) thick.
Using a 10cm (4in) cutter, stamp out 12 rounds for the bases and gently press into the holes of the prepared cupcake tin. Using a 7cm (3in) cutter, stamp out 12 more rounds for the lids and set aside.
Decant the mincemeat into a large bowl and stir through the clementine zest and fruit, until well dispersed. Add a heaped tbsp of the mincemeat mixture to each pastry base. Brush the edges with a little beaten egg, then top each with a lid and press down to seal. Prick the lids with the prongs of a fork.
Lightly brush the pies with the remaining egg and sprinkle over the sugar. Bake for 15 minutes, or until lightly golden. Leave to cool in the tin for 10 minutes, before gently releasing with a knife. Enjoy warm or at room temperature.
Freezing and defrosting guidelines
Wrap raw pies in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month. Cook from frozen, adding a couple of minutes to the cooking time.
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