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This uses a jarred or homemade fruit mincemeat, the traditional spiced mixture of dried fruit, suet or butter, and warming spices, rather than actual minced meat, since modern British mince pies moved away from savory meat centuries ago while keeping the name. Chilling the pastry thoroughly before baking is what keeps these small pies crisp and short, rather than tough from overworked, warm dough.
Per serving
240kcal
Calories
3g
Protein
34g
Carbs
11g
Fat
Prep Time
40 min
Cook Time
20 min
Servings
12 people
Difficulty
medium
1g
Fiber
18g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour and cold cubed butter, rubbing it in with your fingertips until it resembles coarse breadcrumbs.
Stir in the powdered sugar.
Add the beaten egg and a tablespoon of cold water, mixing just until the dough comes together.
Shape into a disc, wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F) and grease a muffin tin.
Roll the chilled pastry out and cut circles to line the muffin tin cups, along with smaller circles or star shapes for the tops.
Fill each pastry lined cup with a spoonful of the fruit mincemeat.
Top with the smaller pastry rounds or stars, pressing lightly to seal if using rounds.
Brush the tops with beaten egg.
Bake for 18 to 20 minutes, until golden brown.
Cool slightly in the tin before transferring to a wire rack, and dust with powdered sugar before serving.
Keep the Pastry Cold: Chilling the dough before rolling and baking is what keeps these pies crisp and short, rather than tough from overworked, warmed dough. Don't Overfill the Pies: A single spoonful of mincemeat per pie is enough, since overfilling can cause the filling to bubble over and burn during baking. Brush With Egg Wash for Color: This gives the pastry a deep golden shine once baked, rather than a pale, flat finish.
Modern mincemeat is a sweet, spiced mixture of dried fruit, sugar, and suet or butter, and while historic versions did contain real minced meat, today's jarred mincemeat sold for baking is typically meat free.
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