Embrace the joy of festive baking with this delightful Christmas Mince Pie recipe. These traditional British treats are a staple of the holiday season, beloved for their rich, spiced fruit filling encased in buttery, flaky pastry. Our easy-to-follow guide ensures even beginners can create these comforting delights at home. This specific recipe uses butter instead of suet and is completely nut-free, making it perfect for everyone to enjoy.
Why You’ll Love This Christmas Mince Pie Recipe
Making this Christmas Mince Pie recipe at home is a truly rewarding experience, offering both convenience and delicious results.
- Savor the perfect harmony of sweet, spiced mincemeat and delicate, buttery pastry in every bite.
- Discover how surprisingly simple it is to create a tender, homemade pastry from scratch.
- Prepare the vibrant mincemeat filling days or weeks ahead, simplifying your holiday baking schedule.
- Enjoy a traditional treat that’s both nut-free and suet-free, accommodating various dietary preferences.
- These festive little pies are ideal for holiday gatherings, thoughtful gifts, or a cozy treat with a cup of tea.
Ingredients
For the Mincemeat Filling:
- 1 cup (142 grams) currants
- 1 cup (142 grams) raisins
- ¼ cup (59 ml) brandy
- ½ cup (70 grams) green apple, peeled and finely chopped (about 1 small apple)
- 2 ounces (56 grams) candied peel of your choice (mixed peel works well)
- Juice of 1 orange
- Zest of ½ an orange
- Zest of 1 lemon
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ½ cup (100 grams) dark brown sugar
- 4 tablespoons (57 grams) unsalted butter, cold
For the Pastry Dough:
- 1 ½ cups (225 grams) all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cubed and kept very cold
- ½ cup cold water (approximately)
For the Topping:
- 1 egg, beaten
- 1 teaspoon powdered/confectioners sugar
Notes & Substitutions
For your homemade mincemeat, brandy adds a classic depth of flavor. If you prefer a non-alcoholic option for your Christmas Mince Pie recipe, substitute the brandy with an equal amount of apple juice, orange juice, or even a splash of whiskey for a different kind of warmth. Raisins are specified, but you can swap them for an equal amount of dried cranberries or sultanas if desired. We use cold butter instead of traditional suet in this mince pie recipe for a lighter, vegetarian-friendly filling, and it also contributes to the filling’s richness. Granny Smith or Honeycrisp apples work beautifully, offering a tart balance to the sweet dried fruits. Feel free to use store-bought mixed candied peel or a combination of orange and lemon peel for the best flavor.
Equipment
Gather a few essential tools before you begin baking these delightful Christmas mince pies. You will need a large mixing bowl for the mincemeat and another for the pastry. A food processor is optional but highly recommended for quick pastry making; otherwise, a pastry cutter or your fingertips work well. A 12-count regular size muffin pan is crucial for shaping the pies, along with a 4-inch (10 cm) round pastry cutter for the bases and smaller holiday-shaped cutters for the tops. Don’t forget a rolling pin for the pastry and a box grater for the cold butter in the filling.
Instructions
Let’s dive into creating this delicious Christmas Mince Pie recipe! We’ll start with the mincemeat, move to the pastry, and then assemble and bake.
Prepare the Mincemeat Filling
- Combine the currants, raisins, and brandy in a large bowl. Stir well to coat the fruits, then allow them to soak for 1-2 hours at room temperature, or ideally, overnight in the refrigerator for the best flavor development.
- Once soaked, add the finely chopped green apple, candied peel, orange juice, orange zest, lemon zest, ground cinnamon, grated nutmeg, and dark brown sugar to the fruit mixture.
- Using a box grater, grate the very cold butter directly into the mincemeat mixture. Mix everything thoroughly with a spoon or your hands until all ingredients are well combined and evenly distributed.
- If you are not baking your mince pies immediately, transfer the prepared mincemeat into sterilized jars. Store them in a cool, dry place for up to one month. This allows the flavors to meld beautifully.
Make the Pastry Dough
While the mincemeat soaks, prepare your tender, buttery pastry for this Christmas Mince Pie recipe.
- Food Processor Method: Combine all-purpose flour, granulated sugar, salt, and cold, cubed unsalted butter in the bowl of a food processor. Pulse the mixture in short bursts until it resembles coarse breadcrumbs. With the processor running, slowly drizzle in the cold water, one tablespoon at a time, until the dough just comes together into a ball. You might not use all the water.
- Hand-Mixing Method: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles fine breadcrumbs. Gradually drizzle in the cold water, mixing with a fork until the dough starts to clump together and holds its shape when pressed. Again, you may not need all the water.
- Remove the dough from the bowl, gently form it into a flattened disk, and wrap it tightly in plastic wrap. Refrigerate for 10-15 minutes to allow the gluten to relax and the butter to firm up.
Assemble the Mince Pies
- Preheat your oven to 375°F (190°C). Lightly butter a 12-count regular size muffin pan.
- On a lightly floured surface, roll out the chilled pastry dough to about ⅛-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut out 12 pastry circles for the bases. Carefully press each round into the cups of the prepared muffin pan, ensuring the pastry meets the edges of the cups.
- Scoop approximately 1.5-2 tablespoons of the prepared mincemeat filling into each pastry-lined cup, filling them generously but not overflowing.
- Re-roll any remaining pastry scraps and use smaller holiday-themed cutters (like stars or trees) to cut out shapes for the pie tops. Place one cut-out shape on top of the mincemeat filling in each pie.
- In a small bowl, whisk the egg to create an egg wash. Lightly brush the pastry tops with the beaten egg, then sprinkle them gently with confectioners’ sugar.
Bake the Mince Pies
- Carefully transfer the muffin pan to the preheated oven.
- Bake for 20-25 minutes, or until the pastry is beautifully golden brown and the filling is bubbly. Baking times can vary slightly depending on your oven, so keep an eye on them.
- Once baked, remove the pan from the oven and let the pies cool in the pan for about 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Pro Tips & Troubleshooting
Achieving the perfect Christmas Mince Pie recipe is easy with these simple tips.
- Perfectly Flaky Pastry: Always use very cold butter and cold water for your dough. Handle the pastry as little as possible to prevent the butter from melting and ensure a tender, flaky crust.
- Achieving Golden Brown Crust: The egg wash is key. Brushing the tops with a beaten egg before baking gives the pastry a beautiful, glossy golden finish and helps the sugar adhere.
- Preventing Soggy Bottoms: Ensure your oven is fully preheated and that your muffin pan is buttered, not just floured. Baking until golden brown guarantees a crisp base for your mince pies.
- Mincemeat Flavor Development: Making the mincemeat filling ahead of time allows the flavors to truly deepen and mature. This enhances the overall taste of your finished pies.
- Working with Dough: If your dough becomes too warm and sticky while rolling, simply pop it back into the refrigerator for 5-10 minutes to firm up again.
Serving, Storage, & Variations
These homemade Christmas mince pies are a holiday highlight!
Serving Suggestions
Serve your warm or room-temperature pies with a dollop of traditional brandy butter for an extra festive touch (find our brandy butter recipe here). Alternatively, enjoy them with a scoop of vanilla ice cream, a spoonful of clotted cream, or simply on their own with a cup of hot tea or coffee.
Storing Mince Pies
Allow your baked pies to cool completely on a wire rack. Store them in an airtight container at room temperature for up to 3-4 days. While tempting, avoid refrigerating them as this can make the pastry dry and chewy.
Freezing Mince Pies
You can freeze baked and cooled mince pies for up to 3 months. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Reheat frozen pies in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.
Kid-Friendly Mincemeat
For little ones, simply swap the brandy in the mincemeat for an equal amount of apple juice or orange juice. The flavor will still be delightful and festive.
Fruit Variations
Experiment with other dried fruits like chopped dried cranberries, apricots, or even dried cherries for a unique twist on this classic Christmas mince pie recipe. If you don’t need a nut-free recipe, you could also add a tablespoon of chopped almonds or pecans to the mincemeat.
Nutrition Information
Here is an estimated nutritional breakdown for one serving of this Christmas Mince Pie recipe:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 65mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Total Sugars | 28g |
| Protein | 3g |
Please note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
What is the history of Christmas Mince Pies?
Christmas mince pies date back to the 13th century, originally containing actual minced meat, fruit, and spices. Over time, the meat was replaced by rich, spiced dried fruit. As detailed by Historic UK, mince pies have a rich history dating back to the 13th century when Crusaders introduced Middle Eastern spices.
Is mincemeat made of meat?
No, traditional mincemeat today is almost exclusively made from a mixture of dried fruits, spices, and often suet or butter. This particular Christmas Mince Pie recipe is meat-free.
What is the difference between mincemeat and mincemeat pies?
Mincemeat is the sweet, spiced fruit filling itself. Mincemeat pies are the individual tarts made with this filling encased in pastry.
Can I make mince pies without alcohol?
Absolutely! Simply substitute the brandy in this recipe with apple juice or orange juice for a delicious non-alcoholic version.
How far in advance can I make mince pies?
You can make the mincemeat filling up to one month in advance. Once baked, the pies will stay fresh at room temperature for 3-4 days, or you can freeze them for up to 3 months.
Can I use store-bought mincemeat and pastry?
Yes, for a quicker option, store-bought mincemeat and ready-made shortcrust pastry can be used. However, homemade offers superior flavor and texture.
What is suet and why isn’t it in this recipe?
Suet is a hard, white fat found around the kidneys of beef or mutton, traditionally used for its flakiness and richness. This recipe uses butter instead for a vegetarian-friendly option that’s equally delicious.
Conclusion
There’s truly nothing quite like the aroma and taste of homemade Christmas mince pies during the festive season. This easy-to-follow recipe brings the magic of traditional British baking right into your kitchen, perfect for sharing with loved ones or enjoying a quiet moment of holiday cheer. Embrace this delightful baking tradition and create beautiful memories, one delicious mince pie at a time.
