Best Mince Pies Ever Recipes

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MINI MINCE PIES



Mini Mince Pies image

These tasty little mince pies will be the hit of any holiday gathering!

Provided by Cate, International Desserts Blog

Time 1h10m

Number Of Ingredients 21

1 1/2 180g cups flour
pinch of salt
3/4 cup 170g butter (cold & cubed)
1/2 cup 28g powdered sugar
3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup 37g raisins
1/4 cup 37g golden raisins
1/4 cup 37g dried currants
1/3 large apple
zest of one lemon
zest of one orange
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 cup pecans (chopped)
1 tablespoon melted butter
1 tablespoon brandy (optional)
1 tablespoon candied zest (see note)
vanilla sugar (for sprinkling on the pies before baking)

Steps:

  • Peel, core and grate apple. Chop nuts.
  • Combine all mince ingredients in a mixing bowl and stir until well combined. Set aside.
  • Sift flour and salt into a mixing bowl.
  • Cut cold butter into cubes, then rub into flour until small crumbs form.
  • Stir in powdered sugar, vanilla extract, and egg yolks to make a dough.
  • Form dough into a ball, press into a disk shape, then wrap in plastic wrap and chill in refrigerator for 30 minutes.
  • Preheat oven to 350F/175C.
  • Roll out dough to 1/8 inch [3mm] thick. Use a cookie or biscuit cutter a little larger than your mini muffin tin to cut rounds out of the dough.
  • Press dough into mini muffin tin. Prick the bottom of the dough a couple times with a fork.
  • Fill 3/4 full with mince filling (about 3/4 teaspoon).
  • Re-roll the dough (thinner than before) and use mini cookie cutters to cut out shapes to place on the tops of your pies. Then, sprinkle vanilla sugar over the top (or use an egg wash).
  • Bake at 350F/175C about 18 minutes or until golden brown. Let cool on a wire rack. Serve warm or at room temperature. Store in airtight container.

Nutrition Facts : ServingSize 18 mini pies

UNBELIEVABLY EASY MINCE PIES



Unbelievably easy mince pies image

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Provided by Orlando Murrin

Categories     Snack, Treat

Time 1h

Yield Makes 18 pies

Number Of Ingredients 6

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg, beaten
icing sugar, to dust

Steps:

  • To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
  • Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  • Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
  • Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
  • Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
  • Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

BEST TRADITIONAL MINCEMEAT



BEST Traditional Mincemeat image

Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!

Provided by Kimberly Killebrew

Categories     condiment     Dessert     Ingredient

Time 2h15m

Number Of Ingredients 23

1 pound (450 grams) finely chopped beef steak
Note: Traditionally made with beef or lamb and can also be made with wild game
1 1/4 cups (190 grams) raisins
1 1/4 cups (190 grams) currants
1/2 cup (80 grams) golden raisins
2 cups finely chopped tart apple
7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder))
2 cups (450 grams) packed dark brown sugar
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe))
1 1/2 tablespoons (25 grams) finely chopped blanched almonds
1 lemon, its zest and juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons brandy
2 tablespoons dark rum

Steps:

  • Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
  • Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
  • Makes about 1 quart. Feel free to double, triple, etc, as needed.
  • Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
  • Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g

BEST MINCE PIES EVER



Best Mince Pies Ever image

I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.

Provided by Snowbunny Andorra

Categories     Pie

Time 30m

Yield 12 pies

Number Of Ingredients 6

225 g cold unsalted butter, diced
350 g plain flour
100 g golden caster sugar
1 pinch salt
280 g mincemeat (from Fruity Mincemeat)
1 small egg, beaten

Steps:

  • Preheat your oven to 200°C.
  • Rub together the flour and butter (or whizz up in a food processor).
  • Add the sugar and salt and mix thoroughly.
  • Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
  • Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
  • Fill each with some of the mincemeat.
  • Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
  • At this point, you can freeze the pies until needed.
  • Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
  • Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.

Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4

PERFECT MINCE PIES



Perfect mince pies image

This light and fluffy mince pie recipe makes a great change to shortcrust ones - everyone loves 'em!

Provided by Jamie Oliver

Categories     Desserts     Fruit     Christmas     British     Mince     Baking

Time 1h

Yield 24

Number Of Ingredients 11

100 g good-quality mincemeat
25 g dried cranberries or blueberries, chopped
2 clementines, zest of
1 splash sherry or brandy
flour, to dust
250 g puff pastry
1 pack filo pastry
50 g butter, melted
1 free-range egg, beaten
50 g flaked almonds
icing sugar, to dust

Steps:

  • It really wouldn't be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I'm using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
  • Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
  • Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
  • Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
  • Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
  • Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
  • PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.

Nutrition Facts : Calories 119 calories, Fat 6 g fat, SaturatedFat 2.4 g saturated fat, Protein 2.4 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.2 g salt, Fiber 0.6 g fibre

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