Mince Pies with Orange Mincemeat, Cranberry Curd, and Crumble Topping

These festive mince pies are enhanced with a fragrant orange-flavoured mincemeat, topped with a tangy cranberry curd and a crunchy, sweet crumble topping.

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Ingredients (Makes 12 mince pies)

For the Orange Mincemeat Filling:

• 200g mixed dried fruit (currants, raisins, sultanas)
• 100g dried apricots, chopped
• 75g glacé cherries, chopped
• 1 large orange, zest and juice
• 100g light brown sugar
• 2 tbsp ground almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp Valencian orange oil (or regular orange oil)
• 50ml brandy
• 1 tbsp lemon juice

For the Cranberry Curd:

• 150g fresh cranberries
• 75g sugar
• 2 eggs
• 50g butter
• Zest of 1 orange
• 2 tbsp fresh orange juice

For the Crumble Topping:

• 75g plain flour
• 50g unsalted butter, chilled and diced
• 30g caster sugar
• 30g rolled oats

For the Pastry:

• 250g plain flour
• 125g unsalted butter, chilled and diced
• 50g icing sugar
• 1 egg yolk
• 2-3 tbsp cold water

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Equipment Needed:

• Mixing bowls
• Rolling pin
• 12-hole muffin or mince pie tin
• Pastry cutter (10-12 cm for bases, smaller for lids)
• Saucepan for cranberry curd
• Whisk
• Knife and chopping board
• Spoon for filling
• Pastry brush
• Cooling rack

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Preparation and Cooking Times:

• Preparation Time: 40 minutes (including chilling)
• Cooking Time: 30-35 minutes
• Total Time: ~1 hour 15 minutes

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Preparation

Step 1: Prepare the Orange Mincemeat

1. Combine all dried fruits, glacé cherries, orange zest and juice, sugar, ground almonds, and spices in a mixing bowl.
2. Add the brandy, lemon juice, and Valencian orange oil. Stir well to combine.
3. Let the mincemeat sit in the fridge for at least 1 hour to let the flavors meld together.

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Step 2: Make the Cranberry Curd

1. In a saucepan, combine the cranberries and sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and become soft (5-7 minutes).
2. Whisk the eggs in a bowl, then slowly add the cranberry mixture to the eggs, whisking constantly.
3. Pour the mixture back into the saucepan, add the butter, orange zest, and juice, and cook gently on low heat, stirring constantly, until thickened (about 10 minutes).
4. Strain the curd through a fine sieve to remove any pulp. Set aside to cool completely.

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Step 3: Make the Crumble Topping

1. In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
2. Stir in the sugar and oats, mixing until well combined. Set aside.

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Step 4: Prepare the Pastry

1. In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
2. Add the icing sugar and mix.
3. Stir in the egg yolk, and then add cold water, a little at a time, until the dough comes together.
4. Wrap the dough in cling film and chill for at least 20 minutes.

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Step 5: Assemble the Mince Pies

1. Preheat the oven to 200°C (400°F) (180°C fan).
2. Roll out the chilled pastry to about 3mm thickness and cut out 12 circles for the bases.
3. Line the muffin tin with the pastry bases and fill each with the orange mincemeat.
4. Top each pie with a spoonful of cranberry curd, then sprinkle the crumble topping generously over each one.

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Step 6: Bake

1. Brush the pastry edges with a little beaten egg for a golden finish.
2. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the crumble is crisp.
3. Allow the pies to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Nutritional Information (Per Pie):

• Calories: ~300 kcal
• Carbohydrates: ~38g
• Protein: ~3g
• Fat: ~16g
• Saturated Fat: ~9g
• Sugar: ~22g
• Fiber: ~2g
• Sodium: ~20mg