United Kingdom Mincemeat Pies
British in origin, mincemeat pies are traditionally served during the Christmas season. A mince pie can have a pastry top, a lattice top, or no top at all, in which case it is known as a mincemeat tart. Historically, mincemeat was made of chopped dried fruit, distilled spirits, spices, and beef suet, beef, or venison. Modern mincemeat often does not contain any meat at all, though it may still contain animal fat.
Recipe Servings: 24
Prep Time
1 minute
+ 30 minutes resting
+ 30 minutes resting
Cook Time
25 minutes
Total Time
56 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (120 g) all-purpose flour
- Pinch of salt
- ½ cup (120 g) butter
- 1 egg yolk
- 2 Tbsp (30 ml) water
- 1 can or jar mincemeat, divided
- 7 Tbsp (105 ml) milk
- 7 Tbsp (46 g) powdered sugar
Directions
- Preheat oven to 400°F (200°C).
- Whisk together flour and salt in a bowl.
- Cut in butter until mixture is crumbly.
- Beat together egg yolk and water in a small bowl and then add it to flour mixture, mixing well to form a dough.
- Wrap dough in waxed paper and refrigerate for 30 minutes.
- Dust a work surface lightly with flour and roll out dough, using a floured rolling pin.
- Cut dough into rounds about 3 inches (8 cm) in diameter.
- Place a round of dough into each cup of a 24-cup mini muffin pan.
- Roll out dough scraps and cut out a second set of (slightly smaller) rounds for top crusts.
- Put 1 tablespoon (15 ml) of canned mincemeat into each cup.
- Dampen edges of pastries with a little water or milk, place the second round on the top, and pinch edges together to seal.
- Make a small hole in the top of each pie.
- Brush pastries with milk and dust with a little powdered sugar.
- Bake for 25 minutes.
- Let cool before serving.
Copyright © 1993—2024 World Trade Press. All rights reserved.