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Bake these clementine mince pies for a festive twist, then check out our classic mince pies, puff pastry mince pies, frangipane mince pies and vegan mince pies. Also make our homemade brandy butter to accompany your mince pies.

Ingredients

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

PASTRY

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

Mince pies with shortbread pastry

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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