Cranberry, orange and apple hand pies
Makes: 12
Prep time: 40 mins Total time: 
Recipe photograph by Kris Kirkham
Cranberry, orange and apple hand pies
These deep-filled fruity treats fill the house with festive aromas – and will please any mincemeat haters. Pack them up with a flask for a crisp Boxing Day walk
Makes: 12
Prep time: 40 mins Total time: 
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Nutritional information (per serving)
Calories
213Kcal
Fat
11gr
Saturates
7gr
Carbs
28gr
Sugars
8gr
Fibre
2gr
Protein
3gr
Salt
0.4gr
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
For the pastry
- 300g plain flour, plus extra to dust
- 11⁄2 tsp ground cinnamon
- 1⁄2 tsp fine sea salt
- 75g butter or vegan block ‘butter’, diced, plus extra to grease
- 75g solid white vegetable fat (such as Trex), or extra butter, diced
- zest and juice of 1⁄2 orange
- 2 tbsp milk of your choice, to brush
For the filling
- 125g fresh or frozen cranberries
- about 450g cooking apples, peeled, cored and chopped
- 50g granulated sugar, plus extra to sprinkle
- 1 tsp ground cinnamon
- zest and juice of 1⁄2 an orange
Step by step
To store
The pies can be kept in an airtight container for up to 3 days, or frozen.
- Start by making the pastry. Combine the flour, cinnamon and salt in a mixing bowl (or food processor), then rub or pulse in the fats until you have a crumb-like texture. Mix in the orange zest and juice until the pastry starts to form clumps then bring together by hand. If it seems too dry, add a little cold water. Shape into a block; wrap and chill for 30 minutes.
- For the filling, simply add all the ingredients to a saucepan and cook, covered, for about 5 minutes or until both the apples and cranberries have started to break down but still have some texture. Leave to cool.
- Preheat the oven to 190°C, fan 170°C, gas 5 and lightly grease a 12-hole muffin tin. Roll out the pastry on a floured surface to about 4mm thick. Cut out 12 x 9cm discs using a biscuit cutter then gently press into the muffin tin. Gather together the pastry trimmings, re-roll and cut out 12 x 7cm discs for the lids. If you have mini cutters, stamp out a motif, such as a small star or heart, from the centre of each lid disc.
- Spoon the cooled filling into the pastry cases (taking care not to overfill). Brush a little milk onto the underside of each lid and place onto a pie, pressing it to the sides to seal. Brush with more milk and sprinkle with granulated sugar then bake for about 25 minutes until crisp and golden. Leave to cool in the tin for about 5 minutes then gently remove and cool on a wire rack.
