Best Mince Pie Recipe

Traditional Mince Pies The Daring Gourmet

WebMay 31, 2023 · Time to make the mincemeat pies! Preheat the oven to 400 degrees F. Grease the mini tart tins or a standard 12-cup muffin tin. Roll …

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1. Combine the flour, sugar, and salt in a large bowl. Add the butter (or lard/tallow) and use a pastry blender or two knives to cut into the flour until you get pea-sized crumbs(alternatively use a food processor). Stir in the water gradually (or pulse with a food processor) until the dough holds together when you pinch it between your fingers. Wrap the dough with plastic wrap and chill for at least 30 minutes.
2. Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin tin or mini tart tins.
3. Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins. Roll out the remaining pie crust to the same thickness and cut out circles for lids, or star shapes, or lattices (whichever you prefer). If using circles/lids to fully cover the pies, cut a slit in each pastry lid to allow the hot air to escape. IF MAKING A FULL SIZE PIE: Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.
4. Carefully press the pie crusts into the tins and fill them with mincemeat then top with the pie crust lids, stars, or lattices and press the edges together to seal them. Lightly brush the tops with milk or an egg wash.Bake the pies for 10-15 minutes or until golden brown. Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar.

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Video Healthy mince pie recipe Heart Matters magazine BHF

Web5. Take the tin from the oven. The pies will be quite firm to move by now. Using a small knife, loosen the pies from their tins and turn over to expose the base. Brush the bases …

1. Want to watch this with subtitles? 1. Heat the oven to 180C / 160C fan / gas mark 4. Put the apple, pear and dried fruits in a small saucepan with the orange zest, juice, spices and ginger, if using. Stir over a medium heat for 5-7 minutes or until the fresh fruit begins to soften at the edges and most of the liquid has evaporated. Leave to cool. 2. Lay the filo sheets on top of each other. Cut in half then cut each half into quarters. This will give 24 pieces of pastry in total, see Cooks tip. Keep the filo pastry covered with a clean tea towel to prevent it from drying out. 3. Using a deep, non-stick, 6 hole muffin tin, lightly wipe out each hole with oiled kitchen paper. Line each one with two pieces of the filo pastry. 4. Spoon the cooled fruit mixture into each muffin tin and press another two pieces of pastry on top. Brush all over with the beaten egg and bake for 10 minutes until golden. 5. Take the tin from the oven. The pies will be quite firm to move by now. Using a small kni
2. Cook’s tips
3. The pies can be kept in an airtight container for up to 2 days and warmed through in a hot oven for 5 minutes before serving. To freeze, cool the cooked pies and pack in a rigid plastic container. Re-heat from frozen in a hot oven for about 10 minutes, lightly covered with foil. Serve on their own, or with the yoghurt/custard topping from the trifle instead of cream.

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