‘Tis the season for culinary magic, and we invite you to embark on a delectable journey with our Christmas mince pie recipe. Steeped in the rich traditions of the holiday season, these pies are a symphony of flavors, blending festive spices, sweet fruits, and buttery pastry.
Contents
As the aroma of cinnamon and nutmeg fills your kitchen, you’ll be transported to a world where each bite encapsulates the spirit of Christmas.
Ingredients
Mincemeat filling
- 1 cup currants
- 1 cup raisins
- 1/2 cup sultanas
- 1/2 cup chopped dried apricots
- 1/2 cup mixed candied peel, finely chopped
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup brandy or rum (optional)
Pastry
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and diced
- 1/2 cup powdered sugar
- 1 large egg, beaten
- 2-3 tablespoons ice-cold water
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Instructions
Mincemeat filling
- In a large bowl, combine currants, raisins, sultanas, dried apricots, mixed candied peel, orange zest, lemon zest, orange juice, lemon juice, brown sugar, cinnamon, nutmeg, and cloves.
- Mix well and let it sit for at least a few hours, or overnight, to allow the flavors to meld.
- If desired, stir in brandy or rum for an extra festive touch.
For the Pastry
- In a food processor, pulse together flour, butter, and powdered sugar until the mixture resembles breadcrumbs.
- Add the beaten egg and pulse again.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a floured surface, knead it briefly until smooth, then wrap it in plastic wrap and chill for at least 30 minutes.
Assembling the Mince Pies
- Preheat your oven to 375°F (190°C).
- Roll out the pastry on a floured surface to about 1/8 inch thickness.
- Using a round cookie cutter, cut out circles to line the base of a muffin tin.
- Press the pastry circles into the tin.
- Fill each pastry case with a spoonful of the mincemeat filling.
- Roll out more pastry and cut out slightly smaller circles or shapes to create lids for the pies.
- Place the lids on top of the mincemeat filling, pressing the edges to seal.
- Optional: Make a small slit in the top of each pie for steam to escape.
- Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown.
- Allow the mince pies to cool in the tin for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Enjoy these Christmas mince pies with a cup of tea or as a delightful festive treat! ????✨
