MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
MINCEMEAT PIE
Provided by Alton Brown
Categories dessert
Time P3DT1h15m
Yield 2 1/2 pounds or 5 cups
Number Of Ingredients 22
Steps:
- Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
- If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
- Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
- If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
BEST MINCE PIES EVER
I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.
Provided by Snowbunny Andorra
Categories Pie
Time 30m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Preheat your oven to 200°C.
- Rub together the flour and butter (or whizz up in a food processor).
- Add the sugar and salt and mix thoroughly.
- Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
- Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
- Fill each with some of the mincemeat.
- Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
- At this point, you can freeze the pies until needed.
- Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
- Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4
MINCE PIES
Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.
Provided by Regula Ysewijn
Number Of Ingredients 25
Steps:
- Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
- To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
- Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
- Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
- Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
- Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
- Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.
MODERN MINCE PIE
Categories Rum Fruit Dessert Bake Thanksgiving Currant Prune Raisin Apple Spice Brandy Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)
- Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.
- Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.
MINCEMEAT FILLING FOR MINCE PIE
In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.
Provided by echo echo
Categories Pie
Time P1DT15m
Yield 3 pies
Number Of Ingredients 13
Steps:
- Combine sultanas through nutmeg.
- Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
- Stir in currants& cointreau.
- Leave covered from 1 day to several weeks.
- Use as filling for mince pies.
ENGLISH MINCE PIES
Steps:
- Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
- Preheat oven to 400 degrees.
- Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
- Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 12 grams, Carbohydrate 167 grams, Fat 38 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 22 grams, Sodium 316 milligrams, Sugar 96 grams, TransFat 1 gram
UNBELIEVABLY EASY MINCE PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
Provided by Orlando Murrin
Categories Snack, Treat
Time 1h
Yield Makes 18 pies
Number Of Ingredients 6
Steps:
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
More about "mince pie recipes"
TRADITIONAL BRITISH MINCE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 156Calories 292 per servingCategory Dessert, Snack, Brunch, Pie
WHAT IS MINCE PIE? (SIMPLE RECIPE INCLUDED!) | TASTE OF …
From tasteofhome.com
Estimated Reading Time 7 mins
MINCEMEAT PIE FILLING BRANDS - 5 YUMMY OPTIONS | MISS BUTTERCUP
From missbuttercup.com
MINCE PIES RECIPE - BBC FOOD
From bbc.co.uk
MINCEMEAT PIE RECIPE - MELISSA ROBERTS | FOOD & WINE
From foodandwine.com
THE HISTORY OF MINCE PIES - HISTORIC UK
From historic-uk.com
CLASSIC MINCE PIES | RECIPE | KITCHEN STORIES
From kitchenstories.com
MINCEMEAT PIE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
MINCE PIES | BBC GOOD FOOD
FELICITY CLOAKE'S MINCE PIE MASTERCLASS: AN EASY, STEP-BY-STEP …
From theguardian.com
OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798
From ourheritageofhealth.com
WHAT’S IN MINCEMEAT PIE: THE DELICIOUS HOLIDAY DESSERT
From ostrali.com
BEST MINCE PIE RECIPE | BEEF + LAMB NEW ZEALAND
From recipes.co.nz
THE STRANGE AND TWISTED HISTORY OF MINCE PIES - BBC FUTURE
From bbc.com
BEST MINCEMEAT PIE - THE DARING GOURMET
From daringgourmet.com
MINCE PIES: A FOOLPROOF RECIPE - THE IRISH TIMES
From irishtimes.com
BEST MINCE PIES WITH A TWIST FOR CHRISTMAS 2021 - GOOD …
From goodhousekeeping.com
A TRADITIONAL IRISH CHRISTMAS MINCE PIE RECIPE
From irishcentral.com
YOUR CHRISTMAS, SORTED: BEST MINCE PIE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE ONLY MINCE PIE RECIPE YOU NEED
From greatbritishfoodawards.com
BEST MINCE PIES 2021: THE BEST SUPERMARKET MINCES PIES
From delish.com
A REALLY TRADITIONAL MINCE PIE RECIPE - SERENITY KITCHEN
From serenitykitchen.com
TRADITIONAL MINCE PIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
WHAT IS MINCEMEAT PIE? DOES MINCEMEAT PIE HAVE MEAT?
From allrecipes.com
MINCEMEAT PIE RECIPES | ALLRECIPES
From allrecipes.com
MINCED BEEF PIE RECIPE - BBC FOOD
From bbc.co.uk
MINCE PIE | TRADITIONAL SWEET PIE FROM ENGLAND | TASTEATLAS
From tasteatlas.com
BEST CLASSIC MINCEMEAT PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO EAT: MINCE PIES | CHRISTMAS | THE GUARDIAN
From theguardian.com
HOW TO MAKE TRADITIONAL CHRISTMAS MINCE PIES - YOUR IRISH CULTURE
From yourirish.com
WHAT IS MINCE PIE AND HOW DO YOU MAKE IT? | MYRECIPES
From myrecipes.com
BEST MINCEMEAT PIE RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
WHAT MAKES THE PERFECT MINCE PIE RECIPE? - CLEVERONA.COM
From cleverona.com
GIANT MINCE PIE | BAKING RECIPES | GOODTOKNOW
From goodto.com
MOM'S MINCEMEAT PIE RECIPE - GRANT ACHATZ | FOOD & WINE
From foodandwine.com
BEST MINCE PIE RECIPES - HOW TO MAKE MINCE PIES
From goodhousekeeping.com
CLASSIC MINCE PIES | MINCE PIE RECIPES | TESCO REAL FOOD
From realfood.tesco.com
MINCE PIES - MADELEINE SHAW
From madeleineshaw.com
You'll also love