Clementine and cinnamon mince pies
Makes: 18-20
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Clementine and cinnamon mince pies
A humble jar of mincemeat gets upgraded with clementines and cinnamon
Makes: 18-20
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
201Kcal
Fat
9gr
Saturates
4gr
Carbs
26gr
Sugars
13gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 clementines
- 411g jar of mincemeat
- 1 tbsp ground cinnamon
- ¼ teaspoon ground cloves
- 1 tbsp brandy (optional)
- 500g block shortcrust pastry
For the topping
- 2 tbsp milk
- 1 tbsp demerara or granulated sugar
- ¼ tsp ground cinnamon
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Finely grate the zest of both clementines, then peel and chop up the flesh of just one of them. Combine with the mincemeat ina bowl, adding the cinnamon, cloves and brandy if using. .
- Roll out two-thirds of the shortcrust pastry on a floured surface until 3-4mm thick. Stamp out 18-20 rounds with an 8.5cm cutter. Press into 2 x 12-hole bun tins, and add 1 tablespoon of mincemeat to each.
- Roll out the remaining pastry, stamp out 6.5cm rounds for the lids. Put a lid on each pie, brush with a little milk and make a hole in the top.
- Combine the demerara or granulated sugar, and ground cinnamon; sprinkle over each pie. Bake for 25 minutes until golden.
