Makes approximately 12 mince pies
For the pastry
170g plain flour
100g cold unsalted butter, cut into chunks
1 tbsp golden caster sugar
1 large free-range egg yolk
1 clementine, zested
1 lemon, zested
½ tsp ground ginger
1 tbsp milk
For the filling
100g Dried Cranberries
100ml Lime gin
Soak the cranberries in the gin overnight for the best flavour
Pre-heat oven to 180°C.
Add the plain flour and cold butter to a bowl, rub together until you create breadcrumbs.
To the mixing bowl add the zest of both the lemon the clementine. Also add the golden caster sugar and ground ginger. Mix together.
Add the egg yolk and milk to bind the mixture together. You should have a smooth dough- don’t mix together any further as your pastry will become too tough.
Cover with a tea towel and rest in the fridge for an hour or overnight.
On a floured surface roll out the pastry to 5mm thick and cut out circles of pastry to fit the shape of a mince pie tin. The pastry should come to the top of the tin mould.
Place the mincemeat in a bowl and add the blueberries soaked in gin. Mix together.
Add the filling to the pastry cases in the tin. Fill approximately half of each pastry case so the mixture does not spill over.
Brush the rim of the mince pies with a beaten egg.
If you want to add a lid roll the pastry to 5mm thick and cut out a circle to fit the mince pie. Score the lids to let steam out while cooking to help ensure a crisp pastry.
Bush the lid with egg wash and sprinkle a golden caster sugar on top.
Bake for 20 minutes until the pastry is golden brown.