Traditional Mince Pies
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 18
Yield: 18 mince pies
Ingredients:
1 ¾ cups all-purpose flour
1/2 cup confectioners’ sugar, divided
2 teaspoons ground cinnamon
2/3 cup butter, softened
2 tablespoons grated orange zest
1/4 cup ice water
3/4 cup prepared mincemeat pie filling
1 large egg, beaten
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Sift flour, 1/4 cup confectioners’ sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners’ sugar just before serving.
Notes:
Filling: You can buy jarred mince pie filling in specialty stores, but we recommend making your own mincemeat at home.
Recipe courtesy of All Recipes.com
Mincemeat
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 30 mins
Total Time: 50 mins
Servings: 24
Yield: 2 (12-ounce) jars
Ingredients:
Mixed Spice:
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Mincemeat:
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy
Directions:
To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm, soapy water.
To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Refrigerate sealed jars for up to 3 months. Enjoy!
Notes:
Use this filling to make traditional English mince pies.
This mincemeat tastes great in warm oatmeal, over ice cream, or fold into muffin batter to make Christmas muffins.
Recipe courtesy of All Recipes.com