British Mince Pies Recipe has a medley of dried fruits, nuts and sugar that are encased in a buttery short crust pastry. These sweet treats are served at Christmas in the U.K. I love this classic Christmas treat which are sprinkled with sugar on top and served warm with cream!
PREPARATION TIME
PREP TIME 20 minutes
COOK TIME 15 minutes
RESTING TIME 10 minutes
TOTAL TIME 45 minutes
INGREDIENTS
For the short crust pastry:
1 lb all-purpose flour
12 oz unsalted butter
¼ tsp salt
6–8 tbsp water ice cold
For the mince pies:
14 oz mincemeat vegetarian
1 tbsp milk or cream for brushing
1 tbsp caster or powdered sugar
INSTRUCTIONS
How to make the pastry:
Prepare the ingredients.
Sift the flour with the salt in a mixing bowl. Rub the butter in using your fingertips until it resembles breadcrumbs. Add ice cold water a little at a time to make a firm dough. Wrap the dough shaped like a disc in cling film and refrigerate for 10 minutes if you live in a warm place.
How to make the mince pies:
Preheat the oven to 425 degrees F.
Lightly dust a rolling surface and roll out the dough to 1/8thinch thickness. Stamp out rounds using a fluted or round cutter to fit your muffin tray.
Lightly dust a rolling surface and roll out the dough to 1/8thinch thickness. Stamp out rounds using a fluted or round cutter to fit your muffin tray.
Place the round into the muffin tray. Spoon the mincemeat only up to the brim and do not overfill the pies.Cut with a smaller (in diameter) round cutter to ¼ inch thick and place on top of the pie base. Seal the edges with milk or water and press gently on top. I crimped the edges so that the tops do not loosen and fall off while baking since the mincemeat will heat and bubble up.
Pierce a small hole using a cake tester or toothpick on top of the pie. Brush the pies with milk or cream. Bake for the mince pies for 14-16 minutes or until golden brown on the edges.
Serve the British Mince Pies warm (dusted with caster sugar or powdered sugar on top) with cream of your choice.
NOTES
Brush the edges of the pie with water or milk to help seal the top crust on to the bottom.
If you wish to have a star or other shapes for the top crust that exposes some of the mincemeat, then you need not pierce a hole to let the steam escape.
NUTRITION
Calories: 357kcalCarbohydrates: 46gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 203mgPotassium: 41mgFiber: 2gSugar: 19gVitamin A: 607IUCalcium: 11mgIron: 2mg
