Here we come, check out this exhaustive mince pies recipe. They’re so tasty they didn’t last long on our table. For these, as I’ve done for making the mincemeat, I adapted Mary Berry’s recipe. It’s very quick, easy and simple, and the result just delicious.
These traditional pastries have been part of the British tradition since the 13th century. As I mentioned in my previous post on mincemeat, the filling usually contained a spiced, sweet meat mixture. Originally, they were linked to the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. They are a notable part of the heritage of a British Christmas.
The rich taste and the crunchy buttery crust are just perfection. It’s Christmas in a bite. I strongly suggest to make some extra, as they’ll disappear very quickly. They’re flawless when paired to some hot chocolate or mulled wine!
“The mince(meat) pie may have lost its meat, and its other ingredients may now be freely available all year round, but it has not lost its association with Christmas. Seventeenth-century Puritans tried hard to ban it (calling it ‘idolatrie in crust’) but they did not succeed: the Christmas mince pie lives.”
Janet Clarkson, Pie: A Global History
Mince Pies
Equipment
- Rolling Pin
- Muffin Tray
Ingredients
- 1 Jars Homemade Mincemeat
- 175 gr Plain Flour
- 50 gr Butter
- 25 gr Icing Sugar
- 1 Egg
- 1 Orange zest
- 1 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Start mixing the ingredients together for the pastry. Either pulse the flour, baking powder and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
- Stir in the icing sugar and orange zest, then stir in the beaten egg and the salt, and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 40-45 minutes, or until firm.
- When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar or flour. Place the dough on top, dust it again, and roll the pastry to a tickness of 1-2 mm. In case you don't feel confident rolling out pastry, use another sheet of greaseproof paper to cover it and roll the pastry between the sheets of greaseproof paper. to a thickness of 1-2mm.
- Cut out 12 circles, gathering up the scraps and re-roling, and place them into the patty tin (I used a muffin tin). Fill them up with the mincemeat to the level of the edges of the patty. Use the pastry Scraps to cut out the decorative upper part.
- Slide the patty tin onto the hot oven and bake at 180C for 12-15 minutes, or until golden-brown and crisp. Serve warm, possibly.
Nutrition Facts
12 servings per container
Calories160
- Amount Per Serving% Daily Value *
- Total Fat
3g
5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
31g
11%
- Dietary Fiber 1.1g 5%
- Sugars 13.3g
- Protein 2.8g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
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