LITTLE MINCE PIE CAKES
These miniature mince pies are sure to go down a treat with anyone with even a slightly sweet tooth
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Snack
Time 33m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
- Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
- Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MINCE PIES
Provided by Food Network
Yield 24 mini or 16 medium-size mince pies
Number Of Ingredients 24
Steps:
- Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
- Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
- On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
- Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
- Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
- This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
- Shortcrust Pastry:
- Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
- This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
- Mincemeat:
- Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
- Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
- Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
- Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
- Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
- In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
- Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.
MINI ORANGE MINCE PIES
My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you.
Provided by conn1e l
Categories World Cuisine Recipes European UK and Ireland English
Time 40m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
- Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
- Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g
COTTAGE PIE CAKES
These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.
- Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.
- Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.
Nutrition Facts : Calories 426 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.22 milligram of sodium
LITTLE ECCLES MINCE PIES
From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 1h
Yield Makes 18
Number Of Ingredients 5
Steps:
- Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
- Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
- Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
- Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.
Nutrition Facts : Calories 268 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium
More about "little mince pie cakes recipes"
LITTLE MINCE PIE CAKES - WHAT'S THE RECIPE TODAY
From whatstherecipetoday.com
Estimated Reading Time 50 secs
MINCE PIE CAKE RECIPE | MINCEMEAT CAKE RECIPE
From frugalfeeding.com
Estimated Reading Time 2 mins
MINCEMEAT CAKE - EASY MINCE PIE CAKE - SEW WHITE
From sewwhite.com
Ratings 7Category Bakes, Cakes, Party Food, Sweet TreatsCuisine American, English, InternationalTotal Time 1 hr 20 mins
MINCE PIE CAKE - CRUMBS AND CORKSCREWS
From crumbscorkscrews.com
BEST MINCE PIE - THE DARING GOURMET
From daringgourmet.com
EASY MINCE PIE ROCK CAKES RECIPE - WHAT THE REDHEAD …
From whattheredheadsaid.com
MINCE PIE CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
MINCE PIE CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
Reviews 4Category DessertCuisine BritishTotal Time 1 hr 15 mins
- For the sponge, cream together the butter and the caster sugar in a large bowl with a spoon until fluffy, or ideally mix using an electric mixer
CLASSIC MINCE PIES RECIPE - BBC FOOD
From bbc.co.uk
7 MOREISH MUG CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE MINCE PIES...WITH A LITTLE HELP FROM ALEXA
From techradar.com
PUFF PASTRY MINCE PIES RECIPE - JUST 4 INGREDIENTS!
From tamingtwins.com
MINCE PIES! - JANE'S PATISSERIE
From janespatisserie.com
MINCE PIES RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LITTLE MINCE PIE CAKES | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
SIX-MINUTE MINCE PIE MUG CAKE | MICROWAVE CHRISTMAS CAKE RECIPE
From thehappyfoodie.co.uk
MINI PIE RECIPES
From allrecipes.com
LITTLE MINCE PIE CAKES | RECIPE | MINCE PIES, PIE CAKE, CAKE RECIPES
From pinterest.co.uk
EASY PEASY MINI MINCE PIES - EASY PEASY FOODIE
From easypeasyfoodie.com
You'll also love