CRANBERRY MINCE PIES
Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast
Provided by Gordon Ramsay
Categories Afternoon tea, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
- Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
- Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.
- Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.
- Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium
CRANBERRY MINCEMEAT PIE
This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.
Provided by Sydney Mike
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place rack in lower half of oven & preheat the oven to 425 degrees F.
- In a large bowl, stir together the mincemeat & cranberries, then set aside.
- Line a 9-inch pie plate with one pastry crust, then add the filling.
- Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
- Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
- Bake for 30 minutes, then cool to room temperature on a wire rack.
- Cover & refrigerate.
CRANBERRY MINCE PIE
Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.
MINCEMEAT CRANBERRY PIE
I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients.
Provided by Sydney Mike
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare or have available one baked, 10" deep dish pie crust.
- If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
- Bring to boil & cook until berries begin to pop & mixture begins to thicken.
- At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell.
- Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
- Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
- Best served warm with ice cream.
CRANBERRY-MINCEMEAT PIE
Steps:
- Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
- Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
- Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.
CRANBERRY MINCE PIE
I adopted this recipe from the Recipezaar account and made it for Christmas. I am not a fan of mincemeat but with the cranberries and the egg nog cream it was quite tasty.
Provided by Mysterygirl
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling.
- Add cranberries; return to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally.
- Turn mincemeat into pastry lined 9 or 10" pie plate.
- Top with cranberries. Cover with vented top crust; seal and flute.
- Brush egg mixture over crust.
- Bake at 425 degrees in lower half of oven 30 minutes or until golden brown. Cool. Decorate with Egg Nog cream (recipe follows).
- Egg Nog Cream: Whip whipping cream till stiff. In another large bowl, combine Egg Nog, pudding mix; blend well. Fold in whipping cream. Chill.
- Use as topping for pie, cake or fruit. Makes about 3 1/2 cups.
Nutrition Facts : Calories 1150.1, Fat 30.2, SaturatedFat 14.4, Cholesterol 132, Sodium 510.1, Carbohydrate 212.9, Fiber 4.8, Sugar 148.4, Protein 8
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