A plate of star-topped mince pies with candles and fairy lights in the background

Clementine mince pies

  • makes 12
  • Easy

Fresh clementine zest and a dash of Cointreau is what makes these mince pies extra special. Finish with a pastry star topper

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Try our clementine mince pies for a festive twist, then check out our classic mince pies.

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Ingredients

  • mincemeat 500g
  • clementines 4, zested and 2 juiced
  • Cointreau 3 tbsp

PASTRY

  • plain flour 300g, plus more for dusting
  • unsalted butter 175g, cold and cubed
  • egg yolk 1
  • icing sugar 2 tbsp, plus more to serve

Method

  • Step 1

    To make the pastry, pulse the flour and butter in a food processor until a breadcrumb texture forms. Add the egg yolk and sugar, then pulse again until the mixture begins to clump and a dough forms. If it’s not clumping, add ice-cold water, 1 tsp at a time, and pulse again, until a dough forms. Cut away a third of the dough, then wrap both pieces and chill for 30 minutes.

  • Step 2

    In a large bowl, combine the mincemeat, clementine zest and juice, and Cointreau.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Divide the larger piece of pastry into 12 pieces, form into balls, then roll each one into a thin circle on a lightly floured worksurface. Use these pastry circles to line a regular 12-hole cupcake tin. Spoon the mincemeat equally between each case.

  • Step 4

    Roll the smaller piece of dough out on a lightly floured worksurface, then use a small star cutter to cut shapes out of the pastry. Use them to top each mince pie.

  • Step 5

    Bake for 20 minutes or until the pastry is golden. Remove from the tin, cool on wire racks, then dust with icing sugar to serve.

Head here for more mince pie recipes

Mince pies with shortbread pastry

Nutritional Information

  • Kcals 346
  • Fat 14.6g
  • Saturates 7.8g
  • Carbs 47.4g
  • Sugars 28g
  • Fibre 1.9g
  • Protein 3.2g
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