• 300 g mincemeat
  • 75 g fresh cranberries
  • Zest of 1 orange
  • 375 g ready rolled puff pastry
  • 1 medium free-range egg, beaten
  • 1 tbsp icing sugar
  • 160 g half-fat crème fraîche


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Mix together the mincemeat, cranberries and orange zest in a bowl.

  2. 2

    Lay the puff pastry out on a floured work surface, with the longest edge facing you. Spoon the mincemeat along the centre in a strip about 5cm wide, leaving about 2 cm of pastry free at each end. Brush the pastry edges with the beaten egg, then carefully lift the long edge nearest to you over the mincemeat and roll tightly like a big cigar. Seal each end, then transfer onto a baking tray and place in the fridge to chill for 30 minutes.

  3. 3

    Cut 4 or 5 small slits in the top, brush with the beaten egg then bake for 25-30 minutes, until golden.

  4. 4

    Put it on a serving platter, dust with icing sugar and serve with the crème fraîche.


    Cook’s tip: this mince pie puff is delicious served with vanilla ice cream, brandy butter or custard.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 16.8g 24%
  • Saturates 8.0g 40%
  • Sugars 25.9g 29%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1151kj/275kcal

Each serving provides

42.0g carbohydrate 1.8g fibre 3.8g protein

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