Cranberry and Damson Gin Mince Pies Recipe
These decadent mince pies feature a vibrant filling of tart cranberries and rich damson gin-soaked fruit encased in a melt-in-the-mouth buttery pastry. The botanical notes of the gin perfectly complement the deep fruit flavors for a truly sophisticated holiday dessert.
- Prep
- 45 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 285 kcal
Method
To make the pastry, pulse the flour, icing sugar, and chilled butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and 1-2 tablespoons of ice-cold water, pulsing until the dough just comes together.
Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
Prepare the filling by mixing the mincemeat, cranberries, damson gin, and orange zest in a bowl. For the best flavor, let this mixture sit for at least an hour.
Preheat your oven to 180°C (350°F). Roll out two-thirds of the pastry on a lightly floured surface to a 3mm thickness.
Use a circular cutter to cut 12 bases and press them into a non-stick muffin or tart tin.
Fill each pastry case with a generous tablespoon of the cranberry and gin mincemeat.
Roll out the remaining pastry and cut out stars or circles to serve as lids. Place them on top of the filling.
Brush the tops with a little milk or egg wash and bake for 18-20 minutes until the pastry is golden brown.
Cool in the tin for 5 minutes before transferring to a wire rack. Dust with icing sugar before serving.
Notes from the kitchen
Ensure your butter is very cold to achieve a flaky, shortcrust texture.
If the cranberries are particularly tart, you can macerate them in a teaspoon of sugar before adding them to the mincemeat.
Do not overwork the pastry dough, or it will become tough rather than crumbly.
Try using a homemade damson gin for a deeper, more complex flavor profile.
