Clementine mince pies

Woah, I am feeling those Christmas Vibes. I think because of the lockdowns and the maybe the feeling of dividedness (due to the rules/ lockdowns) make us crave cosy shared dinners even more. So even though I initially didn’t plan on it, I am sharing several Christmas recipes with you. First up these Clementine mince pies. I fell in love mince pies in London and miss them SO much, but these bring back some of those good London Christmas vibes.

clementine mince pies (photo provided to me by Foodies Magazine)

You’ll need (for 12 mince pies)

  • 250g cranberries (either fresh or frozen)
  • 2 clementines
  • 1/2 tbsp of corn starch
  • 100g + 2 tbsp sugar
  • pinch of cinnamon
  • pinch of ground cloves
  • 300g flour (+ extra for dusting)
  • 175g + 1 tsp butter (cold)
  • 1 egg yolk
  • salt

Dishes you’ll make

  • Saucepan
  • Grater
  • Spatula
  • Bowl
  • Muffin tin
  • Rolling pin
  • Star cookie cutter (star 6 cm Ø)

How to make them

  1. First we make the cranberry filling by adding the cranberries, the zest of the 2 clementines, 100 grams of sugar and the spices to a saucepan.
  2. In a small bowl mix the juice of the two clementines with the 1/2 tablespoon of corn starch and mix, also add this to the pot. We mix the juice and starch seperately to prevent lumps.
  3. Bring to a boil and let it simmer for about 10 minutes. The cranberries will burst and the filling should be thickened a bit. Set aside to cool.
  4. Let’s get cracking with the dough. Cube your 175 grams of cold butter and add it to a bowl together with the 300 grams of flour. Rub the butter into the dough until you get a sand like texture (a bit rougher is also ok).
  5. Add the eggyolk, the 2 tablespoons of sugar, a pinch of salt and about 2 tablespoons of ice cold water. Knead briefly until it barely comes together. Cut of 1/3rd and wrap both pieces in cling film and let rest in the fridge for 30 minutes.
  6. Preheat the oven to 180°C and prep your muffin tin by greasing it with the 1 teaspoon of butter and dusting it with the extra flour. Turn your tin upside down over the sink and tap to remove excess flour.
  7. Get your big piece of dough from the fridge and divide into 12 balls. Roll each ball into 12 circles of about 10cm diameter. Lower them into the tin and divide excess dough where needed. Fill each hole with cranberry filling.
  8. Take the small piece of dough out of the fridge and roll out to about 0.5cm thick. Cut out 12 stars. If it doesn’t fit, you can always stick leftover dough together, roll and cut out more stars. Put the stars on top of the pies.
  9. Bake in pies for about 20- 25minutes until they are golden brown. Remove from the oven and let cool for 30 minutes in the muffin tin. Then remove from the tin and let them cool completely on a wire rack.
  10. Dust with icing sugar right before serving.

Hope you like these and that this year we get to celebrate Christmas with our family. Let me know in the comments what your favourite Christmas bake is.

If you would like you can order the Christmas Foodies >here<. Fun fact: I am in it again! This time with a snacking board with typical Dutch New Years snacks.

This recipe has appeared in the Christmas Edition 2021 of Foodies Magazine in the Netherlands. As part of a collaboration I get to share two recipes. Both are translated and re- written by me.

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