Mince Pies

Mince Pies

mince pie recipe

mince pie recipe

Mince Pies

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 45 mins

Cook time: 12 mins

Total time: 57 mins

Serves: 12

Ingredients

  • Pastry:
  • 300g Plain Flour
  • 200g Unsalted Butter (cold and diced)
  • 75g ½ cup caster sugar
  • pinch salt
  • 1 x tbsp cold water

 

  • Mince filling:
  • 1 x 400g jar mince meat
  • 100g / 1 cup dried mixed fruit (raisins/ candied peel)
  • 2 tbsp roasted chopped hazelnuts
  • 2 tbsp gran marnier (or brandy)
  • zest of 1 orange
  • icing sugar to dust once cooked

 

  • To serve:
  • 1 x small tub / 1 cup clotted cream
  • ½ tbsp caster sugar
  • ½ tbsp gran marnier or brandy
  • zest of ½ orange

 

  • Equipment:
  • 12 hole shallow baking tin
  • circle pastry cutters, 1 big and 1 smaller, or a star / any Christmas shape you like that will fit as a lid.

Instructions

  1. Start by making the filling
  2. Mix all ingredients together in a bowl and leave to soak for ½ hour while you make the pastry
  3. To make the pastry I normally use my food processor as it saves time
  4. Add the flour butter and sugar and pulse until it forms bread crumbs
  5. Add the salt and water and pulse until it forms big lumps then you can bring it together with your hands into a ball of dough
  6. (If you are doing this by hand simply rub the butter and flour together with your finger tips until it forms breadcrumbs. Then add the sugar, salt and water and bring together into a ball of dough)
  7. Cover it and leave it to rest in the fridge for ½ hour
  8. Preheat oven to 190 c / gas 5
  9. Roll the pastry out on a floured work surface using a floured rolling pin until it is about ½ cm thin Using round pastry cutters cut out 12 large round circles
  10. And 12 smaller star shapes or circles for the lid
  11. Flour your 12 hole baking tin and gently push one circle of pastry into each hole
  12. Don’t press it hard or it will be difficult to get out once cooked
  13. Add a large teaspoon of the filling into each pastry circle and top with your star shape or circle Brush with a little milk or egg and pop into your preheated oven for 10 – 12 minutes
  14. They will be cooked when the pastry is very lightly golden on top
  15. Leave to cool for 5 minutes then carefully take out to cool on a wire rack
  16. I tend to carefully take them out when they are still warm just to make sure they don’t stick in the tin
  17. Once they have cooled completely you can dust them with a little icing sugar
  18. Serve either warm or cold with the special clotted cream – divine!

Notes

The filling can actually be made much in advance, I like to make a big batch and add a bit more alcohol and leave it in an air tight container in the fridge for 2 or 3 weeks.

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