Mince Pie Recipe
Mince pie is quintessential holiday treat, filled with a rich mixture of spiced fruits and, in modern versions, sometimes minced meat. This recipe blends tradition with flavor, offering the perfect balance of sweetness and warmth in every bite. With its flaky pastry and aromatic filling, mince pie is a perfect choice for cozy gatherings or festive celebrations. In just a few simple steps, you can create a batch of these delicious pies, bringing a taste of tradition to your table.
Equipment
- Mixing bowls
- Rolling Pin
- Pie tin
- Pastry brush
- Oven
Ingredients
- 225g plain flour
- 100g cold butter, diced
- 1 tbsp cold water
- 300g jar of mincemeat (store-bought or homemade)
- 1 apple, finely grated (optional)
- Zest of 1 orange (optional)
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Instructions
- Preheat oven: Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- Prepare pastry dough: In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Slowly add cold water, mixing until a dough forms. Wrap in cling film and chill for 15 minutes.
- Roll out dough: On a floured surface, roll out the dough to about 3mm thickness. Use a round cutter to cut out 12 circles for the base and slightly smaller circles for the lids.
- Fill the pies: Press the larger circles into the pie tin. Spoon in a heaped teaspoon of mincemeat filling into each base. Optionally, add grated apple and orange zest to the mincemeat for extra flavor.
- Add the lids: Place the smaller circles of dough on top. Press down the edges to seal. Cut small slits on top to allow steam to escape.
- Brush and bake: Brush the tops with beaten egg and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
- Cool and serve: Allow to cool before serving. Best enjoyed warm or at room temperature.
Notes
- You can make the pastry dough ahead of time and refrigerate it for up to 2 days.
- Add a little brandy to the mincemeat for an extra indulgent flavor.
