Mincemeat, cranberry & almond pie

Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make

Prep:25 mins
Cook:45 mins

Serves 12
Easy

Nutrition per serving

kcal 356
fat 16g
saturates 5g
carbs 48g
sugars 32g
fibre 3g
protein 4g
salt 0.3g

Ingredients

500g sweet shortcrust pastry
150g marzipan, grated
400g jar mincemeat
100g cranberries
50g icing sugar, for dusting

Method

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.
Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
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.
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.