Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CHRISTMAS MINCE PIES

Serves:24

Serves: 24
Preparation time: 1 hour
Cooking time: 25 minutes
Total time: 26 minutes
Additional time: Makes 24

Mince pies can be made ahead, frozen and reheated as required. Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.

Ingredients

  • 300g (2 cups) plain flour
    1/4 tsp baking powder
    6 1/2 oz 185g unsalted butter, chopped
    55g (1/4 cup) sugar, plus extra for sprinkling
    2 egg yolks
    1-2 tbsp lemon juice
    1 egg white, whisked

    for the cranberry studded mince- makes about 600ml / 2½ cups

    2 oz - 60 ml brandy, rum or ruby port
    2 1/2 oz - 75 grams soft dark brown sugar
    11 oz - 300 grams cranberries, chopped
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    ½ teaspoon ground cloves
    3 oz - 75 grams currants
    3 oz - 75 grams raisins
    1 oz -30 grams dried cranberries
    finely grated zest and juice of 1 clementine
    2 tbsp brandy
    3 drops almond extract
    ½ teaspoon vanilla extract
    2 tablespoons honey

Preparation

  • Preheat oven to 375 F - 190°C .
    Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
    Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
    Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.

    Make the mince fruit in advance.
    In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
    Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Christmas mince pies

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer