Mince Pies (With Homemade Mincemeat)
photo by Izy Hossack
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
24 mince pies
ingredients
-
Filling
- 2 cups currants
- 2 cups raisins
- 1⁄2 cup brandy
- 3⁄4 cup chopped candied peel
- 1 lemon, juice and zest of
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 lb Granny Smith apples, peeled, cored and chopped into raisin-sized pieces
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 cup shredded suet (or frozen, grated shortening)
-
Pastry
- 7 tablespoons unsalted butter
- 1⁄4 cup granulated sugar
- 3 egg yolks
- 1 2⁄3 cups all-purpose flour
- 1⁄4 teaspoon salt
directions
- For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
-
For the pastry:
- Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
- Preheat the oven to 350°F.
-
To assemble:
- Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
- Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
- Repeat the rolling, cutting and filling of the pies using the remaining pastry.
- Store in an airtight container.
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RECIPE SUBMITTED BY
Izy Hossack
United Kingdom
www.topwithcinnamon.com
Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')