Mince Pies Recipe

Mince pies are a festive treat that brings warmth and comfort during the holiday season. These small, pastry-filled delights are a traditional favorite in many countries, especially during . This recipe will guide you through making the perfect mince pies from scratch, with a rich and flavorful filling and a buttery, flaky crust.

Ingredients

For the Pastry:

• 225g (2 cups) plain flour, plus extra for dusting
• 100g (1/2 cup) cold unsalted butter, cut into cubes
• 50g (1/4 cup) icing sugar
• 1 large egg, beaten
• 1-2 tbsp cold water (as needed)

For the Filling:

• 400g (14 oz) mincemeat (store-bought or homemade)
• 1 apple, peeled, cored, and finely chopped
• 1 tbsp brandy or rum (optional, but adds a lovely depth of flavor)
• Zest of 1 lemon
• Zest of 1 orange
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

To Finish:

• Icing sugar for dusting

Instructions

1. Make the Pastry

Start by making the pastry. In a large bowl, mix the flour and icing sugar. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. If you have a food processor, you can pulse the butter and flour together for a quicker result.

Once the butter is well incorporated, add the beaten egg and mix until the dough begins to come together. If the dough is too dry, add cold water one tablespoon at a time until it forms a soft dough.

Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. Chilling the dough ensures it’s easier to roll out and creates a flakier pastry.

2. Prepare the Filling

While the dough is chilling, prepare the filling. In a bowl, combine the mincemeat, chopped apple, brandy (if using), citrus zests, cinnamon, and nutmeg. Stir well to combine. Pro tip: If you’re making homemade mincemeat, allow it to sit for at least a few hours or overnight to allow the flavors to develop further.

3. Roll Out the Pastry

Once the dough is chilled, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. On a lightly floured surface, roll out the pastry to about 3mm thick.

Cut out rounds using a cookie cutter or a drinking glass that is slightly larger than the diameter of your tart tins. Press the pastry rounds into the tart tins, making sure to cover the base and sides completely.

4. Fill the Pastry Cases

Spoon a generous amount of mincemeat filling into each pastry case, but don’t overfill. Leave a small gap at the top to allow space for the lid.

5. Add the Lids

Roll out any remaining pastry to cut out smaller rounds for the lids. Place the lids on top of the filled pies and press down the edges to seal. You can use a fork to crimp the edges or simply pinch them with your fingers.

Pro tip: For an extra touch of elegance, use small pastry cutters to create shapes like stars or holly leaves for the top of the mince pies.

6. Bake the Mince Pies

Place the filled and sealed pies onto the prepared baking tray and bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbling through.

7. Serve and Enjoy

Allow the mince pies to cool slightly before dusting them with icing sugar for a festive look. Serve warm with a cup of tea or hot chocolate, and enjoy!

Pro Tips for the Best Mince Pies:

• Use cold ingredients: For a flaky pastry, make sure both your butter and water are cold before mixing them into the dough.
• Don’t overwork the dough: When making the pastry, handle it as little as possible to avoid tough pies.
• Rest the dough: Let the dough chill in the fridge to relax the gluten and make rolling out easier.
• Homemade mincemeat: If you have the time, homemade mincemeat can take your mince pies to the next level with deeper, richer flavors.

Mince pies are a great addition to any holiday spread. Whether you’re hosting a festive gathering or simply enjoying a quiet evening at home, these homemade mince pies will surely become a favorite.