Welcome to your new favorite holiday tradition! This Christmas mince pie recipe brings the classic British treat right into your kitchen. Imagine rich, warmly spiced fruit filling encased in buttery, melt-in-your-mouth homemade pastry. These delightful individual pies are an essential part of the festive season, promising comforting flavors and a touch of holiday magic with every bite. Get ready to bake a batch that will impress everyone.
Why You’ll Love These Christmas Mince Pies
You’ll adore this Christmas mince pie recipe for many wonderful reasons.
- Traditional British Flavors: Experience the authentic taste of the holidays with classic spices and dried fruits.
- Delicious Homemade Pastry: Our simple shortcrust pastry is buttery and flaky, providing the perfect contrast to the sweet filling.
- Nut-Free Option: This recipe is naturally nut-free, making it suitable for those with dietary needs.
- Simple Instructions: We break down each step, making this a beginner-friendly baking project.
- Perfect Make-Ahead Dessert: Prepare the mincemeat and pastry in advance for easy assembly when you are ready to bake.
- Versatile Serving: Enjoy them warm or cold, with a variety of delicious accompaniments.
Ingredients
Our perfect Christmas mince pie recipe starts with quality ingredients. Gather these items to create your delicious, festive pies.
For the Mincemeat Filling:
- 1 cup / 5 ounces (142 grams) currants
- 1 cup / 5 ounces (142 grams) raisins
- ¼ cup (59 ml) brandy
- ½ cup (70 grams) green apple, peeled, finely chopped
- 2 ounces (56 grams) candied peel of your choice
- 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) cold butter, grated
For the Homemade Shortcrust Pastry:
- 1 ½ cups (225 grams) all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cubed, cold
- ½ cup cold water
For the Topping:
- 1 egg, beaten
- 1 teaspoon powdered/confectioners sugar
Notes & Substitutions
If you prefer to avoid alcohol, use apple juice or orange juice instead of brandy in the mincemeat filling. If currants are unavailable, use all raisins or a mix of dried cranberries. You can use suet in the mincemeat for an even richer, more traditional flavor, but butter works perfectly. While homemade mincemeat is superior, feel free to use good quality store-bought mincemeat for a shortcut. Always ensure your butter for the pastry is very cold for the flakiest result.
Equipment
Making these festive pies is straightforward with the right tools. You’ll need a few common kitchen items.
- Large mixing bowls
- Food processor (optional, for pastry)
- Pastry cutter or fingertips
- Plastic wrap
- 12-cup standard muffin pan
- Rolling pin
- 4-inch (10 cm) round cutter
- Small holiday pastry cutters (optional, for decorative tops)
- Pastry brush
- Wire cooling rack
Instructions
Follow these simple steps to create your delicious Christmas mince pie recipe.
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Prepare the Mincemeat:
Combine the currants, raisins, and brandy in a large bowl. Allow these fruits to soak for 1-2 hours, or even better, overnight. This step infuses the fruit with deep flavor. While the fruits soak, gather the rest of your mincemeat ingredients. Add the finely chopped green apple, candied peel, orange juice and zest, lemon zest, ground cinnamon, grated nutmeg, and dark brown sugar to the brandy-soaked fruits. Use a box grater to grate in the cold butter, then mix everything thoroughly until well combined. Cover the mixture and set it aside, or transfer to sterilized jars for later use. This mincemeat can be stored in a cool, dry place for up to one month. -
Make the Shortcrust Pastry:
You have two options for making the pastry.- Food Processor Method: Add the all-purpose flour, granulated sugar, salt, and cold, cubed unsalted butter to your food processor. Pulse the ingredients until the mixture resembles fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until the dough starts to come together and forms a ball. You might not need all the water.
- By Hand Method: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Gradually add the cold water, mixing with a fork until the dough begins to come together and holds its shape when pressed. Again, you might not use all of the water.
Once the dough forms, gently shape it into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for 10-15 minutes. This brief chilling period helps the butter firm up, ensuring a flaky pastry.
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Assemble the Mince Pies:
Preheat your oven to 375°F (190°C). Lightly butter a 12-cup standard muffin pan. On a lightly floured surface, roll out half of the chilled pastry dough to about 1/8-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut out 12 pastry rounds. Gently press each round into the cups of the prepared muffin pan, ensuring the edges meet the pan’s rim. Scoop approximately 5 tablespoons of the prepared mincemeat filling into each pastry cup, filling them generously but not overflowing. Re-roll any remaining pastry scraps and the second half of your dough. Use small holiday-themed pastry cutters, or a smaller round cutter, to create decorative shapes for the tops of your pies. Place these festive pastry shapes on top of the mincemeat filling in each cup. -
Bake and Finish:
Lightly brush the tops of the pastry shapes with the beaten egg. This helps them achieve a beautiful golden color and a slight sheen. Lightly sprinkle the tops with powdered sugar for an extra touch of sweetness and a traditional look. Bake the Christmas mince pie recipe for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Baking times can vary depending on your oven, so keep an eye on them. Once baked, let the pies cool slightly in the muffin pan before carefully transferring them to a wire cooling rack to cool completely.
Pro Tips for Perfect Christmas Mince Pies
Achieve bakery-quality results with these helpful tips for your Christmas mince pies.
- Cold Butter is Key: Always use very cold butter for the pastry. It creates steam pockets for flakiness.
- Don’t Overwork Pastry: Handle the dough minimally to prevent it from becoming tough.
- Chill Dough Properly: Ensure the dough is well-chilled before rolling for easier handling and texture.
- Soak Mincemeat Longer: For deeper, richer flavors, soak the mincemeat fruits overnight or even longer.
- Avoid Overfilling: Leave a small gap at the top of each pastry case to prevent bubbling over.
- Adjust Baking Time: Ovens vary, so watch your pies and adjust baking time as needed for a golden finish.
- Decorate with Flair: Use different festive cutters for the tops to add a charming touch.
Serving, Storage, and Variations
Make the most of your delightful Christmas mince pie recipe with these suggestions.
Serving Suggestions
Serve your homemade mince pies warm from the oven or at room temperature. They are wonderfully complemented by a dollop of traditional brandy butter for an extra festive kick. You can also pair them with a spoonful of clotted cream, a side of vanilla ice cream, or a generous pour of warm custard. A final dusting of extra powdered sugar just before serving adds a beautiful finish.
Storage Instructions
Store completely cooled Christmas mince pies in an airtight container at room temperature for up to 1 week. Avoid refrigerating the pies, as the cold can cause the pastry to become dense and lose its flaky texture.
Freezing Instructions
You can easily freeze these pies. Once baked and fully cooled, wrap individual pies tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They will keep well for 2-3 months. To reheat frozen pies, place them directly into a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through. Alternatively, you can freeze unbaked pies in the muffin tin, then transfer to a container. Bake from frozen, adding a few extra minutes to the baking time.
Variations
- Kid-Friendly Mince Pies: For a non-alcoholic version, simply substitute the brandy with an equal amount of apple juice or orange juice in the mincemeat filling.
- Large Pie Format: Instead of individual pies, you can bake this recipe as one large, festive mince pie. Use a 9-inch pie dish and adjust the baking time to about 30-40 minutes, or until golden.
- Different Dried Fruits: Feel free to experiment with other dried fruits like cranberries, dried cherries, or chopped dried apricots to add your own twist to the mincemeat.
Nutrition Information
This nutrition information is an estimate based on the ingredients and serving size.
| Nutrient | Amount |
|---|---|
| Yield | 12 servings |
| Serving Size | 1 pie |
| Calories | 171 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Unsaturated Fat | 2g |
| Cholesterol | 31mg |
| Sodium | 111mg |
| Carbohydrates | 27g |
| Fiber | 1g |
| Sugar | 13g |
| Protein | 2g |
Frequently Asked Questions (FAQ)
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What exactly is a Christmas mince pie?
A Christmas mince pie is a traditional British holiday pastry filled with a spiced mixture of dried fruits, usually prepared with brandy. It’s a sweet treat, often enjoyed during the festive season.
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Do traditional mince pies contain actual meat?
Historically, medieval mince pies did contain meat as a way to preserve it, though modern versions are entirely vegetarian. You can learn more about the fascinating history of meat in mince pies. The “mincemeat” term now refers to the finely chopped fruit and spice mixture.
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Can I prepare the mincemeat filling in advance?
Absolutely! The mincemeat filling can be prepared several weeks in advance and stored in sterilized jars in a cool, dark place. The flavors will deepen over time.
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Is it possible to make these mince pies gluten-free?
Yes, you can make these gluten-free by using a good quality gluten-free all-purpose flour blend for the pastry. Be sure your blend contains xanthan gum or add a small amount for structure.
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What’s the best way to reheat mince pies?
For the best results, reheat cooled mince pies in a preheated oven at 350°F (180°C) for about 8-10 minutes. This will crisp up the pastry and warm the filling beautifully.
Conclusion
Baking your own traditional Christmas mince pie recipe is a rewarding experience that fills your home with festive aromas and brings joy to your holiday table. This recipe offers a delightful combination of rich, spiced fruit mincemeat and delicate, buttery pastry, ensuring every bite is a taste of Christmas cheer. We hope you enjoy making and sharing these delicious, comforting Christmas treats with loved ones this season. Happy baking!
