Orange, cranberry & almond mince pies

• very cold butter200g g

  cubed

• plain flour↗400g g

  plus extra for dusting

• ground almonds↗100g g
• golden caster sugar↗100g g
• zest 2 oranges
• milk↗2 tbsp tbsp

  (or use orange juice)

• frozen cranberries↗100g g
• jar good-quality mincemeat400g g
• handful flaked almonds↗
• icing sugar↗2 tsp tsp

  plus dusting

• tub crème fraîche200ml ml

Step-by-step instructions

1. 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.

2. 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.

3. 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.