Classic mulled wine
Want to know how to make the best homemade mulled wine? Impress your party guests with our easy festive recipe, flavoured with warming spices.
Orange, cranberry & almond mince pies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 24
Skip to ingredients
- 200g very cold buttercubed
- 400g plain flourplus extra for dusting
- 100g ground almonds
- 100g golden caster sugar
- zest 2 oranges
- 2 tbsp milk(or use orange juice)
- 100g frozen cranberries
- 400g jar good-quality mincemeat
- handful flaked almonds
- 2 tsp icing sugarplus dusting
- 200ml tub crème fraîche
Nutrition: per serving
- kcal249
- fat14g
- saturates7g
- carbs29g
- sugars17g
- fibre1g
- protein3g
- salt0.15glow
Method
step 1
Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
step 2
Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
step 3
Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.
