Cranberry Mince Pies

A fruity twist on an unmissable festive classic. Perfect with our Yeo Valley Organic Custard too!




  • 2 mins
  • Serves 12
  • Intermediate


For the mincemeat

400g mix of sultanas and raisins

100g dried cranberries

Zest and juice of 2 oranges

Zest and juice of ½ lemon

100g vegetable suet

100g golden caster sugar

1 tsp ground mixed spice

1 tsp ground cinnamon

1 large bramley apple, peeled and cored

100ml brandy/sherry/cointreau  (optional)

For the pastry

225g plain flour, plus extra to dust

125g unsalted butter, chilled and cut into cubes, plus extra for greasing

75g ground almonds

25g icing sugar

2 medium free-range egg yolks, beaten


  1. First make the mincemeat. Put the cranberries, sultanas and raisins in a large bowl. Add the orange and lemon zest and juice, vegetable suet, golden caster sugar and spices then mix thoroughly. If you’re using the brandy/sherry/cointreau add this now too.
  2. Grate the apple and stir into the dried fruit mixture before covering the bowl with a tea towel and leaving to stand for a few hours, stirring regularly.
  3. Next, make the pastry. Place the flour and butter into a large mixing bowl, then rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the ground almonds and the icing sugar and then add the beaten egg yolks. Mix until it forms a soft dough. (If you have a food processor, you can use that to make your pastry.)
  4. Tip the pastry onto a work surface, shape into a ball, then wrap in cling film, and pop into the fridge to chill for at 30 minutes.
  5. Preheat the oven to 190C and grease a 12-14 hole mince pie tin with a little butter (we like using our square tin).
  6. Roll the chilled pastry out on a floured work surface to 3-4mm thick. Use a pastry cutter to cut 12-14 discs or squares then put them into the mince pie tins and gently press down in the centre and corners.
  7. Re-roll the rest of the pastry to cut out your mince pie lids, we loved the way the stars turned out!
  8. Fill each pastry case with a heaped teaspoon of the mincemeat filling then add the pastry lid.
  9. Bake in the oven for 15 minutes or until the pastry is lightly golden then take the pies out of the oven and leave to cool for a few minutes in the tin.
  10. Remove from the tin to cool completely, then store in an airtight container (if there are any left!).

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