📝 About This Recipe
A quintessential British Christmas classic, these mince pies feature a rich, boozy filling of dried fruits and aromatic spices encased in a melt-in-the-mouth buttery pastry. Tracing their origins back to the 13th century, they have evolved into the ultimate festive treat that balances tart citrus notes with deep, caramelized sweetness. Each bite offers a nostalgic symphony of flavors that captures the very essence of holiday warmth and tradition.
🥗 Ingredients
For the Rich Shortcrust Pastry
- 350 grams All-purpose flour (plus extra for dusting)
- 225 grams Unsalted butter (cold and cubed)
- 50 grams Granulated sugar
- 1 large Egg (beaten)
- 1/4 teaspoon Salt
- 1-2 tablespoons Ice water (only if needed)
For the Mincemeat Filling
- 400 grams High-quality store-bought or homemade mincemeat (ensure it contains suet or vegetable fat)
- 1 small Granny Smith apple (finely grated)
- 1 tablespoon Orange zest (freshly grated)
- 2 tablespoons Dark rum or Brandy (for extra depth)
- 1/2 teaspoon Ground cinnamon
For the Finish
- 1 Egg (beaten for egg wash)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
-
2
Add the beaten egg to the flour mixture. Use a blunt knife to mix until the dough begins to clump together. If it feels too dry, add ice water one teaspoon at a time.
-
3
Turn the dough onto a lightly floured surface and gently bring it together into a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to rest the gluten.
-
4
In a medium bowl, enhance your mincemeat by stirring in the grated apple, orange zest, cinnamon, and rum. This adds freshness and a premium homemade feel.
-
5
Preheat your oven to 200°C (400°F) and lightly grease a 12-hole tart or muffin tin.
-
6
On a floured surface, roll out two-thirds of the chilled pastry to a thickness of about 3mm (1/8 inch).
-
7
Using a 3-inch (approx. 7.5cm) fluted round cutter, cut out 18 circles. Gently press these into the holes of the tin.
-
8
Place a generous teaspoon of the mincemeat mixture into each pastry case. Be careful not to overfill, as the filling can bubble over and stick to the tin.
-
9
Roll out the remaining pastry and use a slightly smaller cutter (or a star-shaped cutter for a festive look) to create the lids.
-
10
Brush the edges of the filled pastry cases with a little water or egg wash, then place the lids on top, pressing lightly to seal the edges.
-
11
Use a small sharp knife to prick a tiny hole in the center of each lid (unless using star shapes) to allow steam to escape.
-
12
Brush the tops of the pies with the remaining egg wash for a beautiful golden-brown finish.
-
13
Bake in the center of the oven for 15-20 minutes until the pastry is crisp and golden.
-
14
Let the pies cool in the tin for 5 minutes before carefully transferring them to a wire rack. Dust with powdered sugar while still slightly warm.
💡 Chef's Tips
Always use cold butter and avoid over-handling the pastry to ensure a flaky, short texture. Adding fresh grated apple to store-bought mincemeat provides a tart contrast that cuts through the heavy sugar. If the pastry sticks to the tin after baking, run a thin knife around the edge while they are still warm. These pies freeze beautifully—simply bake them from frozen for an extra 5 minutes when guests arrive. For a vegan version, substitute the butter with a high-quality plant-based block and use almond milk for the wash.
🍽️ Serving Suggestions
Serve warm with a generous dollop of brandy butter or thick clotted cream. Pair with a glass of warm mulled wine or a spiced chai latte for the ultimate cozy experience. Arrange on a festive platter with sprigs of holly and cinnamon sticks for a stunning centerpiece. Enjoy as a mid-afternoon treat alongside a sharp, aged Cheddar cheese—a traditional Yorkshire pairing.