Mince Pies

Best Mince Pies Recipe

What are these mince pies?

In the United States, a mince pie is also known as a mincemeat pie, and in Australia and New Zealand, a fruit mince pie. English sweet pie filled with mincemeat, made from fruit, spices, and suet. In much of the English-speaking globe, the pies are customarily offered during the Christmas season.

Its components can be traced back to the 13th century when returning European crusaders brought Middle Eastern recipes with them that included meats, fruits, and spices. These recipes contained Christian symbolism that represented the gifts that the Biblical Magi gave to Jesus. During the Christmas season, mince pies were customarily made in the shape of an oblong manger and frequently topped with a picture of the Christ Child.

Early versions of the mince pie went by a variety of titles, including “mutton pie,” “shrid pie,” and “Christmas pie.” Usually, minced meat, suet, a variety of fruits, and spices like cinnamon, cloves, and nutmeg were combined to make it.

Once the Mince Pies are baked
Inside a baked mince pie

What are the ingredients needed to make mince pies?

Mincemeat (Makes for about 40 – 50 Mince Pies)

  • 150g Currants 
  • 150g Raisins 
  • 150g Sultanas 
  • 100g Candied orange peel/Mix Peel
  • 120g Cocktail/Candied Cherry – Chopped
  • 50g Stem/Candied Ginger  – Chopped
  • 50g Flaked Blanched Almonds – Chopped
  • 100g Bramley Apple 
  • 150g Unsalted Butter – Diced 
  • 100g Demerara sugar + 30g Dark/Light Muscovado Sugar or 130g Brown Sugar
  • 1 tsp Cinnamon 
  • 1 tsp Mixed spice 
  • 200ml Brandy/Dark Rum

Sweet Crust Pastry (Makes for about 10 – 12 Mince Pies)

  • 280g plain flour
  • 200g unsalted butter, softened
  • 100g caster sugar, plus extra for sprinkling
  • 1 egg
  • A bit of milk to stick/seal the pastries
  • Extra sugar to dust

Let’s see how to make Mincemeat.

There are two stages when making Mince Pies. That is, making the Mincemeat or the middle filling and making the Sweet Crust Pastry. The first thing to do is make the mincemeat. Because mincemeat should be made and left for several days (minimum 2 days). Leaving the mincemeat for a few days will increase the flavor of the mince pies. A week after making mincemeat, we start making mince pies.

  • Place Currants, Raisins, Sultanas, Candied orange peel/Mix Peel, Cocktail/Candied Cherry, Stem/Candied Ginger, Flaked Blanched Almonds, Bramley Apple, Unsalted Butter, Demerara sugar, Dark/Light Muscovado Sugar or Brown Sugar in a bowl. Mix well.
  • Avoid adding Brandy/Dark Rum at this time.
  • Heat this on low flame for about 15 minutes until the water and sugar dissolve.
Making Mincemeat
Making Mincemeat
  • Add cinnamon powder and Mixed spices and Brandy/Dark Rum and mix.
  • Now remove this mincemeat from the stove and let it cool.
  • After this mincemeat is cool, put it in a jar, cover it with baking paper, and keep it in the refrigerator.
  • Mincemeat can be used for about 2 days. But these should be left for about 7 days to get the full taste.
Mincemeat storage
Mincemeat storage

Mixed spices are added while making mincemeat. The number of spices required for the Mixed spices is shown below. Add all these together and add 1 tsp mixed spice to the mincemeat.

  • 1 tbsp Ground Cinnamon
  • 2 tsp Allspice/Pimento
  • 2 tsp Ground Nutmeg
  • 1 tsp Ground Cloves
  • 1 tsp Ground Ginger
  • 1 tsp Ground Coriander
  • 1 tsp Ground Mace

How to make Sweet Crust Pastry

This Sweet Crust Pastry can be used to make any pie. Therefore, knowing how to make Sweet Crust Pastry is important for you to make many desserts.

  • To make Sweet Crust Pastry, put 280 grams of flour in a bowl.
  • At this time, add 200 grams of butter removed from the refrigerator.
  • Mix flour and butter well. Now add an egg, and 100 grams of sugar and mix.
  • Put some flour on the work surface and knead the mixture.
Sweet Crust Pastry
Sweet Crust Pastry
  • Then wrap it in plastic wrap and refrigerate for about an hour.
  • Remove the flour mixture from the freezer and place it on a floured work surface.
  • Using a rolling pin, roll out the dough mixture to a thickness of 3mm-5mm.
  • Since we are baking mince pies, cut them into the shape of muffin trays.
  • Pierce the pastry on the bottom of the mince pies with a fork.
  • Now, add the prepared mincemeat mixture.
  • Check the size of the muffin trays and cut pastry circles to cover the mince pies.
  • Cover with circles of pastry made for the dough used to cover. Apply a bit of milk around the pastry to seal it. If you like, make different shapes of the closed pastry. You can use a cake cutter for this.
  • Sprinkle some sugar over these mince pies. 
  • Bake these mince pies in an oven preheated to 220 degrees Celsius for about 15 minutes.

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Mince Pies
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Mince Pies recipe

Mince Pies are a delicious dessert perfect for the Christmas season.
Course Dessert
Cuisine American, British, European
Keyword Mince, Mince Pies, Mince Pies recipe, Pie, Pies
Prep Time 45 minutes
Cook Time 15 minutes
Rest Time 7 days
Total Time 7 days 1 hour
Servings 10 Pies
Calories 310kcal
Cost $4

Ingredients

Mincemeat

  • 150 g Currants
  • 150 g Raisins
  • 150 g Sultanas 
  • 100 g Candied orange peel/Mix Peel
  • 120 g Cocktail/Candied Cherry – Chopped
  • 50 g Stem/Candied Ginger  – Chopped
  • 50 g Flaked Blanched Almonds – Chopped
  • 100 g Bramley Apple
  • 150 g Unsalted Butter – Diced
  • 100 g Demerara sugar + 30g Dark/Light Muscovado Sugar or 13
  • 1 tsp Cinnamon
  • 1 tsp Mixed spice
  • 200 ml Brandy/Dark Rum

Sweet Crust Pastry

  • 280 g plain flour
  • 200 g unsalted butter. softened
  • 100 g caster sugar, plus extra for sprinkling
  • 1 Egg
  • A bit of milk to stick/seal the pastries
  • Extra sugar to dust

Instructions

Let's make mincemeat

  • Place Currants, Raisins, Sultanas, Candied orange peel/Mix Peel, Cocktail/Candied Cherry, Stem/Candied Ginger, Flaked Blanched Almonds, Bramley Apple, Unsalted Butter, Demerara sugar, Dark/Light Muscovado Sugar or Brown Sugar in a bowl. Mix well.
  • Avoid adding Brandy/Dark Rum at this time.
  • Heat this on low flame for about 15 minutes until the water and sugar dissolve.
  • Add cinnamon powder and Mixed spices and Brandy/Dark Rum and mix.
  • Now remove this mincemeat from the stove and let it cool.
  • After this mincemeat is cool, put it in a jar, cover it with baking paper, and keep it in the refrigerator.
  • Mincemeat can be used for about 2 days. But these should be left for about 7 days to get the full taste.

Now let's make Sweet Crust Pastry

  • To make Sweet Crust Pastry, put 280 grams of flour in a bowl.
  • At this time, add 200 grams of butter removed from the refrigerator.
  • Mix flour and butter well. Now add an egg, and 100 grams of sugar and mix.
  • Put some flour on the work surface and knead the mixture.
  • Then wrap it in plastic wrap and refrigerate for about an hour.
  • Remove the flour mixture from the freezer and place it on a floured work surface.
  • Using a rolling pin, roll out the dough mixture to a thickness of 3mm-5mm.
  • Since we are baking mince pies, cut them into the shape of muffin trays.
  • Pierce the pastry on the bottom of the mince pies with a fork.
  • Now, add the prepared mincemeat mixture.
  • Check the size of the muffin trays and cut pastry circles to cover the mince pies.
  • Cover with circles of pastry made for the dough used to cover. Apply a bit of milk around the pastry to seal it. If you like, make different shapes of the closed pastry. You can use a cake cutter for this.
  • Sprinkle some sugar over these mince pies.
  • Bake these mince pies in an oven preheated to 220 degrees Celsius for about 15 minutes.

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