Make this fes­tive pie as a warm­ing win­ter treat for all the fam­ily

BBC Good Food - - Contents - recipe CASSIE BEST pho­to­graph STU­ART OVEN­DEN

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

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