Go Back
–+ servings
Mince Pies

Mince Pies

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 pies
Adapted from Paul Hollywood's recipe at https://www.bbcgoodfood.com/recipes/mince-pies.
Mince pies are a Christmas staple at our table - a bite-sized British tradition filled with rich, fruity mincemeat, reminiscent of a festive fruitcake.

Ingredients

Pastry:

  • 375 g all-purpose flour
  • 260 g unsalted butter, softened
  • 125 g sugar
  • 1 egg

Filling:

  • 14.5 oz jar mincemeat
  • 2 satsumas, segmented and then chopped
  • 1 apple, peeled and minced
  • 1 zest of a whole lemon

Ingredients:

  • powder sugar
  • 1 egg

Instructions

  • Preheat oven to 350 degrees.
  • FLOUR MIX:
    In a mixing bowl, add flour and butter and mix together to a crumb consistency then stop. Do not overwork it.
  • SUGAR MIX:
    Add sugar and 1 egg and mix together until creamy consistency.
  • Fold and knead the pastry dough until it comes together in the mixing bowl. Form it into a round somewhat flattened ball. Be careful not to overmix.
  • Wrap the pastry dough in saran wrap and chill in fridge for 10 minutes but certainly no more than 30 minutes otherwise it will harden too much to roll but if you do then just let it sit at room temperature so it softens a bit.
  • While the pastry dough is chilling, in a bowl, add all the filling ingredients together. Set aside.
  • Remove pastry dough from refrigerator. Flour surface area and using a rolling pin, roll out dough until it’s 1/8 inch thick. Make sure to roll rolling pin in one direction. Never roll the pin back and forth on the dough as it will pull the dough apart.
  • You will need to re-roll the dough to get enough cut outs.
  • Butter muffin pan.
  • Using a round 2 ½ inch cookie cutter, cut out 24 pieces. Place 24 cutouts as a base in a mini muffin pan. You might need to gently insert it into the muffin holes.
  • Then with a 2 inch cookie cutter, cut out 24 pieces and this will serve as the lid/top of the pies.
  • Add 1 tsp filling to each hole, then brush the edge of each pie with the beaten egg. Gently press pie with the top/lid cutouts to seal it.
  • Make a small x in the tops.
  • Place muffin tray in oven and bake for 25 minutes, or until pies are golden brown. Check in the 15-20 minutes mark as every oven temperature is different.
  • Remove from oven and let it cool for 5 minutes and then gently remove the pies from the pan. It’s important to do this when it’s still warm as it’s easier to remove the pies from the pan by gently lifting the sides and pull out.
  • NOTE: it’s okay if your pie doesn’t look perfect when forming it as once it’s baked it will be beautiful.
  • Dust powder sugar on top then serve!

Nutrition

Serving: 1piece | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg