Ingredients (pastry)

  • 1 lb pastry, either sweet short crust or puff or European pastry
  • 250 g plain flour
  • 175 g butter, softened
  • 50 g cream cheese, softened
  • 1 egg yolk
  • ½ lemon rind

Ingredients (Filling)

  • 200 g mincemeat
  • 1 teaspon cinnamon powder
  • Rind of 1 clementine orange
  • 50 g assorted chopped nuts
  • 1 pinch ground cardamom seeds
  • 1 egg lightly beaten


A novel twist with mince pies can be made with bought pastry, either short crust or puff or make your own classic European pastry filled with cinnamon spiked mince meat, packed full of nuts.

  1. Prepare the pastry in a blender, mix together the flour, butter, cream cheese, egg yolk and lemon rind.
  2. When mixed together relax for 10–15 minutes before rolling out into a round circle approximately 30 cm in diameter. Spread the orange mincemeat over the dough and press well down into the dough, cut the dough evenly into 10–18 wedges and roll up from the narrow point to the base of each shape like little croissants. Brush with beaten egg. Chill for 15 minutes before baking in oven at 160°c / Gas Mark 5 for approximately 20 minutes.
  3. When cooked dust with icing sugar and serve hot or cold.