How To Make Cranberry Filled Mince Pies

These cranberry‑filled mince pies take the traditional Christmas favourite and give it a bright, tangy lift. With buttery pastry, rich mincemeat and a jewel‑red cranberry layer, they’re a perfect addition to your festive baking.

⭐ Ingredients

For the pastry

• 225g plain flour – Shop plain flour here
• 125g cold unsalted butter, cubed
• 50g icing sugar
• 1 egg yolk
• 2–3 tbsp cold water
• Pinch of salt

For the filling

• 300g mincemeat
• 150g fresh or frozen cranberries
• 50g caster sugar
• Zest of 1 orange
• 1 tbsp orange juice

To finish

• 1 egg, beaten (for glazing)
• Icing sugar, for dusting

⭐ Method

1. Make the cranberry layer: Add cranberries, sugar, orange zest and juice to a small pan. Simmer for 5–7 minutes until the berries soften and the mixture thickens. Cool completely.
2. Prepare the pastry: Rub the flour, butter, icing sugar and salt together until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
3. Heat the oven: Preheat to 200°C (180°C fan). Lightly grease a 12‑hole mince pie tin.
4. Assemble the pies: Roll out the pastry to a 3mm thickness. Cut circles for the bases and slightly smaller ones for the lids. Press the bases into the tin.
5. Fill: Add 1 teaspoon cranberry mixture and 1 teaspoon mincemeat to each case.
6. Seal and glaze: Add the pastry lids, crimp the edges, and brush with beaten egg. Cut a small steam hole in each.
7. Bake: Bake for 18–20 minutes until golden. Cool in the tin for 5 minutes, then transfer to a rack.
8. Finish: Dust with icing sugar before serving.

⭐ Tips for Perfect Cranberry Mince Pies

• Chill the pastry for crisp, clean edges.
• Don’t overfill — the cranberry layer expands slightly when baked.
• Use orange zest generously for a brighter festive flavour.
• For extra shine, glaze twice: once before baking and once halfway through.

⭐ Variations

• Crumble‑Top Mince Pies — swap the lid for a buttery crumble.
• Almond Pastry — add 2 tbsp ground almonds to the dough.
• Cranberry & Brandy — stir 1 tbsp brandy into the cranberry layer.
• Star‑Shaped Lids — classic Christmas finish.

⭐ Make‑Ahead & Storage

• Store in an airtight tin for 3–4 days.
• Freeze unbaked pies for up to 1 month; bake from frozen, adding 5 minutes.
• Freeze baked pies for up to 2 months; defrost and warm through.

Bring even more sparkle to your Christmas baking with our full collection of Christmas Baking and indulgent Christmas Desserts.