This is a fantastic old fashioned treat from England – “Mince Pies”. Every Christmas time we would make these at home, as well as buy them at the local shops. This year, I used my recipe below, very simple to make with a food processor, made with a buttery pie dough and a filling of mincemeat (fruit, not meat). The taste is delicious and gives a fantastic aroma while baking.
INGREDIENTS (FOR 12 Pies) [$5.50, OR $0.45 PER Pie]
Mincemeat [$7.99 – Ralphs (Cross and Blackwell)]
- 1 Jar (use 1/2 of the 27oz jar)
Pastry [$1.50 Flour, sugar, salt, butter]
- 8 oz, 16 tbs butter (2 small sticks cut into 1/2″ cubes and kept cold)
- 1 1/4 cups all purpose flour
- 5 Tbs Ice cold water
- 1/2 tsp salt
- Prepare the pastry by adding the flour, sugar and salt into a food processor. Pulse 5 times to incorporate.
- Add the chilled butter cubes into the flour mixer and pulse 10 times, 1 second each pulse. The mixture should resemble coarse crumbs.
- Add the 5 Tbs of ice cold water and pulse a further 5 times, 1 second each pulse.
- Remove from the food processor and form into a ball and then flatten into a 1/2″ disc.
- Wrap the pastry in plastic wrap and leave in the fridge at least 1 hour.
- Preheat the oven to 350F, line a muffin pan with a spray of oil and add a thin strip of parchment paper to easily remove the pies.
- Remove the pastry from the fridge and roll out onto a floured surface until 1/16″ thick.
- Using a circular cutter that is a little bigger than the size of the individual muffin hole, cut out 12 circles (keep them close together to save wasting pastry.
- Put the pastry circle into the muffin pan, it does not matter if it doesn’t come all the way to the top.
- Fill the pastry shell with approximately 2 Tbs of the mincemeat.
- Moisten the top of the shell with a little egg wash, or a little milk (to help the top pastry circle fit on the bottom pastry circle)
- Using a circular cutter that is a little smaller than the first, cut 12 more circles.
- Place the smaller circle on top of the shell that has the mincemeat inside. Crimp the edges together to ensure they stick together.
- Brush the top of each pie with a small amount of egg wash and cook in the oven for approximately 25 minutes, or until golden brown.
- Remove from the oven and allow to cool down before pulling on the parchment paper wings to remove each pie from the pan.
- Eat when still a little warm, cold, or reheat my warming in the oven, or a quick 10 seconds in the microwave.