Mince pies are shortcrust pies that the English eat a lot during Christmas. The pies consist of a layer of shortcrust pastry encased in an aromatic fruit filling. Contrary to appearances, mince pies are very easy to prepare and not as time-consuming as it may seem. It’s a good idea to make the filling in advance, especially since once prepared, it can stay in the fridge for up to two weeks, so there’s no need to do everything at once.
If you already have the mincemeat filling ready, start preparing mince pies by kneading the shortcrust pastry. This shortcrust pastry, after baking, has a phenomenal taste and almost melts in your mouth. The ingredients for the pastry need to be combined quickly and it is best to do it using a mixer. If you don’t have a food processor, use a kitchen mixer with a hook attachment or chop the ingredients with a knife on the pastry board. After combining the ingredients and kneading the pastry quickly, place it in the refrigerator for at least an hour to allow it to harden.
Roll out the pastry taken out of the fridge and cut out round cakes, which then place in a metal muffin tin. The cakes will form something like a cupcake and you need to fill the shell with filling. On top of each cupcake filled with filling, place a star cut out of the pastry or cover them with a round cake cut out of the pastry. After brushing with egg, bake the pies until golden brown and when cold, sprinkle with powdered sugar. I encourage you to try the recipe for mince pies below and enjoy.
Ingredients for mince pies.
- 400 g flour + extra for dusting
- a pinch of salt
- 280 g soft butter
- 135 g powdered sugar
- 1 egg
- 10 ml cold water
- 1 kg mincemeat
- 1 egg for brushing the pies
- powdered sugar for sprinkling the pies
How to make mince pies.
Pour the sifted flour, powdered sugar, butter and salt into the bowl of a food processor or kitchen mixer. Chop or mix for a while and then add the egg and water. Make the pastry quickly. Next, take the pastry out onto a kitchen counter lightly sprinkled with flour, divide it into three parts, wrap each part in foil and put it in the fridge for an hour. After removing it from the refrigerator, roll out the pastry to a thickness of about half a centimetre, working on one part of the pastry at a time, while the remaining pastry stays in the refrigerator. Using a cookie cutter, cut out circles of pastry with a diameter of 7.5 centimetres each and place them in a muffin tin lightly greased with margarine. Place a mincemeat filling in the center of each pie, place a small star cut out from the pastry on top and brush with an egg. Place the mince pies in an oven preheated to 180 degrees Celsius for 22-24 minutes. After baking, let them cool on a wire rack and sprinkle with powdered sugar.
Good to know when making mince pies.
You can find the recipe for mincemeat filling HERE.
The given amounts of ingredients will yield approximately 36 pies.
This shortcrust pastry contains a large amount of fat, which makes it quite loose when kneaded. I suggest doing the entire process of kneading the pastry in a mixer. After taking the pastry out of the fridge, work on it quickly. The pastry should spend as little time as possible at room temperature, it cannot warm up too much, otherwise it will be sticky and difficult to roll.
The mince pies can be baked in a muffin tray or in metal muffin tins. If you want to avoid getting the muffin tray too dirty, you can first place silicone molds in it and put the pastry in them.
Do you like English cookies? If so, try our recipe for Shortbread cookies.