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Festive Fruit Christmas Mince Pies Made from Scratch
You’ve been eating Christmas Mince Pies wrong. Add cranberries and lemon pastry, and everything changes. Cranberry Christmas Mince Pies with Buttery Lemon Pastry.
If you love the smell of Christmas baking, these cranberry Christmas Mince Pies will hit the spot. They’re filled with juicy fruit, a splash of brandy, and wrapped in soft, buttery pastry with a hint of lemon. The cranberries and almonds make them a little different from the usual kind—and a lot more fun to eat.
They’re easy to make, great for sharing, and freeze well. Whether you’re baking ahead or serving them warm from the oven, these little pies bring all the cozy holiday feels.
Benefits of These Christmas Mince Pies :
- Easy to make from scratch with simple steps and no fancy tools
- Fruit filling with a twist thanks to added cranberries and orange zest
- Crunch from almonds for extra texture in every bite
- Bright citrus flavor in the buttery lemon pastry
- Customizable with or without brandy
- Perfect for gifting or freezing ahead of time
- Looks festive and fun with the star-shaped tops
Bake a batch, pour a cup of tea, and enjoy the taste of the season.
Cranberry Christmas Mince Pies with Buttery Lemon Pastry deserve a spot on every December table. Brandy, orange juice, dried cranberries, and lemon-zest pastry take these festive pies to the next level. They’re quick to prep, look beautiful, and deliver big flavor in just a few bites. Ever tried making Christmas Mince Pies from scratch? Now’s the time.
Print
Brandy-Boosted Christmas Mince Pies with Crunchy Almonds
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 depending on size 1x
- Category: Desserts
- Method: Easy
Description
A holiday classic with a citrusy twist, these Christmas Mince Pies are filled with rich fruit and wrapped in golden, flaky pastry. They’re easy to make, impressive on a platter, and smell like Christmas the minute they hit the oven.
Ingredients
Fruit Filling
- 1 jar fruit mincemeat
- 125 ml dried cranberries
- 80 ml chopped almonds
- Juice + zest of 1 orange
- 50 ml brandy (optional, but worth it)
Pastry
- 750 ml plain flour
- A pinch of salt
- 250 g cold butter, cut into cubes
- Zest of 1 lemon
- 180 ml icing sugar
- 2 egg yolks
- 30–50 ml ice-cold water
- 1 egg (beaten, for brushing)
Instructions
- Pour the mincemeat into a saucepan.
- Stir in the cranberries, almonds, orange juice and zest, and brandy.
- Heat until it bubbles gently.
- Let it simmer for a couple of minutes, then take it off the heat to cool.
- Add flour, salt, butter, lemon zest, and icing sugar to a food processor.
- Blitz until it looks like breadcrumbs.
- Add the egg yolks and just enough ice-cold water to bring it together into a dough. Don’t overmix.
- Wrap the dough in plastic wrap and chill it for 20–30 minutes.
- Roll out the chilled dough to about 5 mm thick.
- Cut 18 circles to fit your tart or patty pans.
- Spoon a rounded teaspoon of the fruit mix into each shell, no need to pack it too full.
- Roll out the leftover dough and cut 18 stars (or any shape you like) for the tops.
- Dab the edges with a little water, press on the stars, and gently seal.
- Brush the tops with beaten egg. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes until lightly golden.
- Let them cool in the tin for 5 minutes, then lift them onto a wire rack.
- Dust with icing sugar if you like.
Why Make These Christmas Mince Pies?
They’re not your standard store-bought pies. The cranberries add a pop of tang, the almonds bring crunch, and the orange and lemon zest brighten up the filling and pastry. They freeze well, make amazing gifts, and taste even better the next day.
Notes
Created, prepared, tried, and tested by Gail
Bold Flavor Meets Tradition in These Cranberry Christmas Mince Pies with Buttery Lemon Pastry
Anyone who tries the Cranberry Christmas Mince Pies with Buttery Lemon Pastry recipe will enjoy the bold citrus pastry, sweet cranberry filling, and subtle crunch from almonds. The mix of orange zest and brandy adds depth, while the lemon-scented dough bakes up tender and golden. These pies are easy to make, freeze well, and bring fresh flavor to a holiday classic.
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