JUST 5 INGREDIENTS
Make this festive pie as a warming winter treat for all the family
Mincemeat, cranberry & almond pie
Mincemeat, cranberry & almond pie SERVES 12 PREP 25 mins COOK 45 mins EASY V
G500g sweet shortcrust pastry 150g marzipan, grated 400g jar mincemeat 100g cranberries
50g icing sugar, for dusting 1 Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
2 Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries. 3 Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
4 Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.
PER SERVING 356 kcals • fat 16g • saturates 5g • carbs 48g • sugars 32g • fibre 3g • protein 4g • salt 0.3g
For this 5-ingredient recipe series, we assume you already have storecupboard staples like flour