With Christmas on the horizon, it will soon be time to bring out the flour, spice, and everything nice. Today, I’m sharing a recipe that embodies the warmth and nostalgia of the season: homemade mince pies! These delightful pastries are a classic, with flaky crusts and a filling rich with fruits and spices. Let’s explore how to create the perfect mince pie this holiday season and get a head start on spreading that Christmas cheer!
The History of Mince Pies
Originally, mince pies were filled with meat—yes, real minced meat! Over the centuries, they evolved to feature dried fruits, spices, and brandy for a sweet, festive treat. Today’s mince pies are meat-free, but they retain that depth of flavor thanks to ingredients like currants, sultanas, and warm spices. Every bite tastes like Christmas, which is why these pies have become a holiday tradition around the world.
Ingredients You’ll Need
First, let’s gather our ingredients. You’ll need two main components: the mincemeat filling and the pastry dough. While you can purchase pre-made mincemeat, making it from scratch adds a personal touch and a fresh, vibrant flavor. Here’s what you’ll need for each part:
For the Mincemeat Filling:
- 200g sultanas
- 200g currants
- 100g dried apricots (chopped)
- 1 apple (peeled, cored, and grated)
- 100g suet or butter (for a vegetarian option)
- 150g dark brown sugar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- A splash of brandy or rum (optional, for extra festive flair!)
For the Pastry:
- 300g plain flour
- 200g cold, unsalted butter (cut into cubes)
- A pinch of salt
- 2 tbsp icing sugar
- Cold water (around 3-4 tbsp)
Step 1: Make the Mincemeat Filling
If you have some extra time, it’s ideal to make the mincemeat filling a week or two ahead to let the flavors mature. But even if you’re short on time, a freshly made filling will still taste amazing!
- Combine all the filling ingredients in a large mixing bowl, mixing well to evenly distribute the spices and juices.
- Add a splash of brandy or rum if desired. This helps preserve the filling and gives it that signature holiday depth.
- Transfer the mixture to a jar or airtight container, and let it sit overnight if possible to allow the flavors to meld.
Step 2: Prepare the Pastry Dough
This pastry recipe is flaky and buttery, perfect for holding your rich mincemeat filling.
- In a large bowl, sift the flour and salt, then add the butter.
- Rub the butter into the flour using your fingertips, or pulse in a food processor, until the mixture resembles fine breadcrumbs.
- Add the icing sugar and mix.
- Gradually add cold water a tablespoon at a time until the dough just comes together. It should be firm but not sticky.
- Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes. This resting time is essential for a tender crust.
Step 3: Assemble and Bake the Pies
Now comes the fun part—assembling your pies!
- Preheat your oven to 200°C (390°F) and lightly grease a 12-hole muffin tin.
- Roll out the pastry on a lightly floured surface until it’s about 3mm thick.
- Use a round cutter to cut circles of dough to fit the muffin tin holes, pressing them gently into place.
- Fill each pastry case with a spoonful of mincemeat, being careful not to overfill.
- Cut smaller circles or star shapes from the dough to form the lids, placing them on top of each filled pie. Press the edges lightly to seal.
- Brush the tops with a little beaten egg or milk for a golden finish, then sprinkle with a touch of sugar.
Bake for 15-20 minutes or until the pastry is golden and crisp.
Step 4: Cool and Enjoy
Once baked, let the pies cool slightly before transferring them to a wire rack. Enjoy warm with a dusting of icing sugar or a dollop of brandy butter for a truly indulgent treat!
Tips for the Perfect Mince Pies
- Make it in advance: Both the pastry and the mincemeat filling can be made ahead, saving you time and enhancing flavor.
- Experiment with shapes: Try festive shapes for the lids, like stars or holly leaves, to make them look extra special.
- Serve them warm: Mince pies taste best warm from the oven. Simply reheat them if you’re serving later.
Spread the Holiday Spirit
Baking mince pies is a wonderful holiday tradition that fills your home with the rich scents of spice and citrus. They’re also perfect for sharing—bundle a few into pretty boxes for neighbors and friends.
Whether it’s your first time making mince pies or you’re a seasoned pro, I hope this recipe brings a little extra joy to your Christmas preparations.
Happy baking from GertieBlu! 🎄
