Traditional British Mince Pies with Homemade Spiced Fruit Filling
Delight in the festive flavors of the season with these Traditional British Mince Pies, filled with a rich, spiced mincemeat that marries the sweetness of dried fruits with a hint of warmth from spirits. Surprisingly, these delectable pastries contain no meat, but rather a luscious blend of currants, raisins, and apples, steeped in brandy and flaked with aromatic spices. Encased in a buttery, tender pastry, each bite is reminiscent of Christmas traditions passed down through generations. Though ready-made mincemeat can be found in stores, making your own allows for a personalized touch and the chance to infuse it with your favorite flavors. Just remember that the filling requires a two-week maturation in sterilized jars for enhanced flavor, so plan ahead for a truly homemade treat this holiday season!
N/A
Servings
120
Calories
16
Ingredients
Ingredients
currants
2 cups (none)
raisins
2 cups (none)
brandy
1/2 cup (none)
candied peel
3/4 cup (chopped)
lemon
1 (juice and zest)
ground nutmeg
1/4 teaspoon (none)
Granny Smith apples
1/2 lb (peeled, cored, and chopped into raisin-sized pieces)
dark brown sugar
1 cup (none)
ground cinnamon
1 teaspoon (none)
ground allspice
1 teaspoon (none)
shredded suet
1 cup (or frozen, grated shortening)
unsalted butter
7 tablespoons (softened)
granulated sugar
1/4 cup (none)
egg yolks
3 (none)
all-purpose flour
1 2/3 cups (none)
salt
1/4 teaspoon (none)
Instructions
1
Prepare the mincemeat filling one to two weeks in advance. In a large mixing bowl, combine currants, raisins, chopped apples, candied peel, lemon juice and zest, brown sugar, brandy, suet, nutmeg, cinnamon, and allspice. Mix well until all the ingredients are evenly distributed. Cover the bowl and let the mixture sit overnight, allowing the fruits to absorb the flavors. Spoon the filling into sterilized jars, ensuring a tight seal, and store them in a cool, dark place for at least two weeks until ready to use.
2
For the pastry, start by creaming together the unsalted butter and granulated sugar in a medium bowl until the mixture is light and fluffy. Incorporate the egg yolks, mixing until fully combined. Gradually add the all-purpose flour and salt, stirring briefly until the dough begins to come together. Don’t overwork it. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for one hour.
3
After chilling the pastry, preheat your oven to 350°F (175°C).
4
Take one disk of chilled pastry and roll it out on a lightly floured surface or between two sheets of floured parchment paper to a thickness of about 1/8 inch. Use a 3-inch circular cutter to cut out 12 circles. Carefully press the circles into a mini tart or tartlette pan, making sure to fit them well into the bases.
5
Spoon a heaped teaspoon of the matured mincemeat filling into each pastry shell. Gather the pastry scraps and re-roll them to cut out star shapes to place atop each pie.
6
Bake the mince pies in the preheated oven for 10-15 minutes, or until the pastry turns golden brown and the filling is bubbling. Once done, remove the pies from the pan and transfer them to a wire rack to cool completely.
7
Repeat the rolling, cutting, and filling steps with the remaining disk of pastry until all mincemeat is used. For best flavor, store your mince pies in an airtight container. Enjoy throughout the Christmas season!
Nutrition Information
4.75g
Fat
17.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are traditional British mince pies?
They are festive pastries filled with a rich, spiced mincemeat consisting of dried fruits, apples, sugar, and spirits encased in a buttery pastry.
Do these mince pies contain meat?
No, these pies contain no meat; the filling is a blend of currants, raisins, apples, and spices.
How long should the mincemeat mature?
The mincemeat filling requires a two-week maturation in sterilized jars to enhance the flavor.
What type of alcohol is used in the filling?
This recipe uses 1/2 cup of brandy to steep the fruit mixture.
What spices are included in the recipe?
The aromatic spices include ground nutmeg, ground cinnamon, and ground allspice.
How should the Granny Smith apples be prepared?
The apples should be peeled, cored, and chopped into small, raisin-sized pieces.
What is the purpose of letting the mixture sit overnight?
Allowing the mixture to sit overnight allows the dried fruits to fully absorb the brandy and spice flavors.
How do I store the homemade mincemeat during maturation?
Spoon the mixture into sterilized jars, ensure a tight seal, and store them in a cool, dark place for at least two weeks.
How do I make the pastry dough?
Cream together butter and sugar, incorporate egg yolks, then gradually add flour and salt until the dough comes together.
Why should I avoid overworking the dough?
Overworking the dough can affect the texture; stir only until the ingredients just begin to come together.
How long should the pastry dough chill?
The dough should be divided into disks, wrapped in plastic, and chilled in the refrigerator for one hour.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How thick should I roll the pastry?
The pastry should be rolled out to a thickness of about 1/8 inch.
What size cutter is recommended for the pie bases?
Use a 3-inch circular cutter to create the circles for the base of the pies.
How much filling goes into each mince pie?
Place a heaped teaspoon of the matured mincemeat filling into each pastry shell.
What shape is suggested for the pie toppers?
The recipe suggests using pastry scraps to cut out star shapes to place atop each pie.
How long do the mince pies need to bake?
Bake the pies in the preheated oven for 10 to 15 minutes.
How do I know when the mince pies are done?
The pies are ready when the pastry turns golden brown and the filling is bubbling.
Should I cool the pies in the pan?
Once done, remove the pies from the pan and transfer them to a wire rack to cool completely.
How should the finished mince pies be stored?
For the best flavor, store the finished mince pies in an airtight container.
What is the calorie count per serving?
Each serving contains approximately 120 calories.
How much fat is in one mince pie?
There are 4.75 grams of fat per serving.
What is the carbohydrate content?
Each mince pie contains approximately 17.5 grams of carbohydrates.
How much protein does each pie provide?
Each serving provides about 1.25 grams of protein.
What can I substitute for shredded suet?
If you do not have suet, you can use frozen, grated shortening as a substitute.
Can I use store-bought mincemeat?
Yes, ready-made mincemeat is available, but making your own allows for a personalized flavor profile.
What type of sugar is used in the mincemeat?
The recipe calls for 1 cup of dark brown sugar for the filling.
What type of sugar is used in the pastry?
The pastry uses 1/4 cup of granulated sugar.
When are these pies usually served?
They are a traditional British treat typically enjoyed throughout the Christmas holiday season.
How many ingredients are in this recipe?
There are a total of 16 ingredients used to make both the filling and the pastry.