Christmas is coming, and if you don’t like sugar plums, you can try another traditional Christmas dessert. Well, mince pies seem to be extra-enjoyable at this festive time of year.
What is Mince Pies?
Mince pie, also known as mincemeat pie, is a traditional sweet pie originating from England, typically enjoyed during the Christmas season.
Mince pies have a long history, dating back to the 13th century when Crusaders brought back Middle Eastern recipes. Originally, they were a mix of meats, fruits, and spices, meant to symbolize the gifts of the Magi, and were often shaped like a manger. Over the centuries, especially by the Tudor era, these pies were still savory, filled with meats like lamb or mutton. But as sugar became more common, the meat started to disappear from the recipe, making way for the sweet, fruit-filled pies we enjoy today.
By the Victorian era, mince pies had fully transformed into the sweet, spiced treats we now associate with Christmas. In the UK, they’re deeply woven into holiday traditions—eating a mince pie every day from Christmas to Twelfth Night is believed to bring good luck, and kids often leave them out for Father Christmas on Christmas Eve.
I have to admit, however, that it took me a long time to like mince pies; I still find a lot of mince pies just not quite as delicious as I think they could be. No matter what, mince pies are still one of the most favorite desserts in the UK at Christmas.
Cranberry and Almond Mince Pie Recipe
I know that cranberry and almond mince pie sounds a little bizarre, but it really works. I discovered this almond pastry mince pie recipe whilst watching Nigella Lawson’s Christmas episode and have adapted it only slightly, based on the need for gluten-free pastry and the fact that I have no aversion to candied peel as Nigella does.
I had a serendipitous breakthrough with the pastry. I have written before about the challenges of making gluten-free pastry, but I had resigned myself to that. However, I decided on a whim to add some ground almonds to the mixture in order to match the slight almond taste in the mincemeat. The almond mince pie pastry took on quite an odd texture as I made it, but when I came to rolling it out, it held together really well and baked wonderfully.
So, if you fancy a fresh, fruity take on the original mince pie, and particularly if you need gluten-free Christmas treats for friends and family, this mince pie with almond taste is for you!
You can also take your holiday dessert experience to the next level by savoring the warm notes of mince pies alongside the cool sophistication of a White Russian drink—a winning combination for seasonal celebrations
This is how to make cranberry and almond mince pies.
Ingredients
For the mincemeat
- 200 g fresh cranberries
- 150 g mixed dried fruit and candied peel
- 50 g sultanas
- 60 ml port
- 75 g muscavado sugar
- 1 tsp mixed spice
- 1 tsp ginger
- 1 tsp cinnamon
- 1 clementine
- 25 ml brandy
- 2 tbsp honey
- A couple of drops of almond extract
For the pastry
- 9 oz gluten-free white plain flour blend
- 1 oz ground almonds
- 2 tsp caster sugar
- 5 oz butter
- 1 beaten egg
Instructions
- To make the mincemeat, put the port, muscavado sugar, and cranberries into a large pan. Turn on the heat and stir until all the sugar has dissolved.
- Add the dried fruit and spices. Grate in the zest of the clementine and squeeze in all the juice. Mix together and allow to simmer gently with a lid on until the fruit has absorbed nearly all the liquid.
- Mix in the pan, squashing down the cranberries. Allow to cool slightly, then add the brandy, honey and almond extract (you only need the tiniest amount!) and mix well until everything is fully incorporated. Transfer to a bowl, cover, and leave to allow the flavours to intensify.
- Meanwhile, make the pastry. Put the flour, ground almonds, and sugar into a large mixing bowl and add the butter in small cubes.
- Rub the mixture lightly between your fingertips until it is all combined. It should form a sandy texture. Add a couple of teaspoons of the beaten egg and a little water and bring together into a ball of dough. Wrap in clingfilm and put into the fridge to rest for at least 30 minutes.
- Grease a shallow muffin tin and preheat the oven to 180oC.
- Roll out the pastry quite thinly (you want delicate, crisp pastry) and use a small, round cookie cutter (or a narrow glass) to cut circles out. Press the circles into the tin and fill each one with a teaspoon of the mincemeat.
- With the remaining pastry, cut out stars big enough to reach across the top of each pie. Glaze the pastry with the remaining beaten egg to give it a golden glow.
- Bake in the oven for about 15 minutes – as soon as the pastry is golden, they are done.
- Repeat this process until you have used up all the pastry and mincemeat. Make sure you give the tin a chance to cool before reloading.
- Leave the pies to cool on a wire rack then dredge with icing sugar, or serve warm from the oven with a little cream or brandy butter.
Cranberry and Almond Mince Pies
Ingredients
For the mincemeat
- 200 g fresh cranberries
- 150 g mixed dried fruit and candied peel
- 50 g sultanas
- 60 ml port
- 75 g muscavado sugar
- 1 tsp mixed spice
- 1 tsp ginger
- 1 tsp cinnamon
- 1 clementine
- 25 ml brandy
- 2 tbsp honey
- A couple of drops of almond extract
For the pastry
- 9 oz gluten-free white plain flour blend
- 1 oz ground almonds
- 2 tsp caster sugar
- 5 oz butter
- 1 beaten egg
Instructions
- To make the mincemeat, put the port, muscavado sugar, and cranberries into a large pan. Turn on the heat and stir until all the sugar has dissolved.
- Add the dried fruit and spices. Grate in the zest of the clementine and squeeze in all the juice. Mix together and allow to simmer gently with a lid on until the fruit has absorbed nearly all the liquid.
- Mix in the pan, squashing down the cranberries. Allow to cool slightly, then add the brandy, honey and almond extract (you only need the tiniest amount!) and mix well until everything is fully incorporated. Transfer to a bowl, cover, and leave to allow the flavours to intensify.
- Meanwhile, make the pastry. Put the flour, ground almonds, and sugar into a large mixing bowl and add the butter in small cubes.
- Rub the mixture lightly between your fingertips until it is all combined. It should form a sandy texture. Add a couple of teaspoons of the beaten egg and a little water and bring together into a ball of dough. Wrap in clingfilm and put into the fridge to rest for at least 30 minutes.
- Grease a shallow muffin tin and preheat the oven to 180oC.
- Roll out the pastry quite thinly (you want delicate, crisp pastry) and use a small, round cookie cutter (or a narrow glass) to cut circles out. Press the circles into the tin and fill each one with a teaspoon of the mincemeat.
- With the remaining pastry, cut out stars big enough to reach across the top of each pie. Glaze the pastry with the remaining beaten egg to give it a golden glow.
- Bake in the oven for about 15 minutes – as soon as the pastry is golden, they are done.
- Repeat this process until you have used up all the pastry and mincemeat. Make sure you give the tin a chance to cool before reloading.
- Leave the pies to cool on a wire rack then dredge with icing sugar, or serve warm from the oven with a little cream or brandy butter.
While the traditional British mince pie is small and round, variations exist in other cultures. In North America, for instance, mincemeat pies can be larger and may still include minced beef, although many modern recipes omit meat altogether
Have a delicious Christmas with mince pie pastry with ground almonds and cranberries! You can enjoy these cakes with a glass of Cranberry Mistletoe Martini!
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