Welcome to a holiday baking tradition! These classic British Christmas mince pies feature a rich, warmly spiced fruit filling encased in a delicate, buttery pastry. Making them from scratch is incredibly rewarding and much simpler than you might think. Follow this detailed, easy-to-follow christmas mince pie recipe to create festive treats that taste truly amazing.
Why You’ll Love This Christmas Mince Pie Recipe
This recipe is a must-try for your holiday season, bringing joy with every bite. You will quickly discover why it’s a new favorite for your festive table.
- Authentic Holiday Flavor: Enjoy the traditional taste of Christmas with fragrant spices and rich dried fruits.
- Superior Homemade Quality: Freshly baked pies offer an incomparable flavor and texture that store-bought simply cannot match.
- Beginner-Friendly Preparation: With clear, step-by-step instructions, even novice bakers can achieve perfect results.
- Dietary Flexibility: This recipe is naturally nut-free and uses butter instead of suet, making it more accessible.
- Versatile for Festivities: These little pies are ideal for holiday gatherings, thoughtful homemade gifts, or a cozy treat with tea.
Ingredients
Gather your ingredients to create the most delightful homemade Christmas mince pie recipe. Using fresh, high-quality components ensures the best flavor and texture.
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 and 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) butter, cold
For the Shortcrust 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 cold
- ½ cup cold water
For the Topping:
- 1 egg, beaten
- 1 teaspoon powdered/confectioners sugar
Notes & Substitutions
You can easily adjust this recipe to fit your preferences or pantry. For the brandy, apple juice or orange juice make excellent alcohol-free alternatives. This recipe uses butter in the mincemeat filling, offering a lighter, suet-free option that’s just as delicious. Feel free to swap out some currants or raisins for dried cranberries, cherries, or apricots for a unique twist. Use a tart green apple like Granny Smith for a lovely balance of flavor; chop it very finely so it cooks down beautifully.
Equipment
You won’t need many special tools to make this delightful christmas mince pie recipe. These are the essentials for success.
- Standard 12-cup muffin pan: Essential for forming the pies.
- Round pastry cutters: Two sizes (e.g., 4-inch and 2-inch) for bases and tops.
- Food processor (optional): Great for quick dough making, but easily done by hand.
- Large mixing bowls: For combining ingredients.
- Rolling pin: To achieve perfectly even pastry.
Instructions
Creating this delicious christmas mince pie recipe is a straightforward process when you follow these clear steps. Take your time, and enjoy each stage of baking these festive treats.
- Prepare the Mincemeat: Add the currants, raisins, and brandy to a large bowl. Let them soak for 1-2 hours, or even overnight for a deeper flavor. While they soak, prepare the dough. After soaking, add the chopped apples, candied peel, orange juice and zest, lemon zest, cinnamon, nutmeg, and brown sugar to the bowl. Use a box grater to grate in the cold butter, then mix everything thoroughly to combine. If you’re not baking immediately, store your homemade mincemeat in sterilized jars in a cool, dry place for up to one month.
- Make the Pastry Dough (Food Processor Method): Place the flour, granulated sugar, salt, and cold, cubed butter into the bowl of a food processor. Pulse the mixture until it resembles fine breadcrumbs. With the processor running on low, 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.
- Make the Pastry Dough (By Hand Method): In a large mixing bowl, combine the flour, granulated sugar, salt, and 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 can hold its shape when pressed. Again, you may not need all the water.
- Chill and Assemble the Mince Pies: Once your dough is formed, remove it from the bowl, gently shape it into a ball, and wrap it tightly in plastic wrap. Refrigerate the dough for 10-15 minutes to firm up. Meanwhile, preheat your oven to 375°F (190°C) and lightly butter a 12-count regular-sized muffin pan. On a lightly floured surface, roll out about two-thirds of the chilled pastry dough to approximately ⅛-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut out 12 pastry circles. Carefully press each round into the cups of the prepared muffin pan, ensuring the edges meet the pan’s rim. Scoop about 5 tablespoons of the delicious mincemeat filling into each pastry cup, filling it generously but not quite to the brim. Re-roll the remaining pastry dough and use smaller, festive cookie cutters (like stars or trees) to create decorative tops for your pies. Place one pastry shape on top of the filling in each pie.
- Bake the Mince Pies: Lightly brush the pastry tops with the beaten egg wash and sprinkle them sparingly with confectioners’ sugar. Transfer the muffin pan to the preheated oven. Bake for 20-25 minutes, depending on your oven, until the pastry is beautifully golden brown and the filling is bubbly. Once baked, let the pies cool in the muffin pan for a few minutes before carefully transferring them to a wire rack to cool completely. This christmas mince pie recipe yields perfect results every time.
Pro Tips for Perfect Christmas Mince Pies
Achieve bakery-quality results with these simple tricks for your Christmas mince pie recipe.
- Chill Your Dough: Always chill your pastry dough, both before rolling and briefly after forming, to ensure a flaky, tender crust that holds its shape.
- Mincemeat Magic: Make your mincemeat filling a day or even a week in advance. The flavors will meld and deepen beautifully.
- Don’t Overfill: Leave a small gap at the top of each pie cup to prevent the filling from bubbling over during baking.
- Golden Crust is Key: The egg wash and a sprinkle of sugar not only add shine but also help achieve that irresistible golden-brown finish.
- Handle Dough Gently: Avoid overworking the pastry dough, as this can make it tough. Mix just until it comes together.
Serving, Storage, & Variations
This versatile Christmas mince pie recipe offers many delightful possibilities for enjoying your holiday treats.
Serving Suggestions
Serve your warm Christmas mince pies with a dollop of traditional brandy butter for an extra festive kick. Alternatively, offer them with a scoop of vanilla ice cream or clotted cream. They are also wonderful simply dusted with more powdered sugar.
Storage Instructions
Once completely cooled, store your homemade mince pies in an airtight container at room temperature. They will stay fresh and delicious for up to one week.
Freezing Instructions
You can freeze baked mince pies for up future enjoyment. Simply cool them completely, then place them in an airtight container or freezer bag for up to three months. Reheat from frozen in a preheated oven at 300°F (150°C) for about 15-20 minutes. You can also freeze unbaked pies; assemble them, then freeze on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Flavor Variations
For a kid-friendly version, substitute the brandy in the mincemeat with apple juice or orange juice. Experiment with adding different dried fruits like dried cranberries or chopped figs to your mincemeat filling. You can also vary the spices by including a pinch of ground ginger or allspice for a unique flavor profile.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this Christmas mince pie recipe. Please note these values are approximate.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 45 mg |
| Sodium | 85 mg |
| Total Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Total Sugars | 28 g |
| Protein | 3 g |
Disclaimer: Nutritional information is an estimate based on ingredient values and may vary depending on specific brands and preparation methods. It should be used as a guideline.
Frequently Asked Questions (FAQ)
Got questions about this delightful christmas mince pie recipe? We have answers to help you bake with confidence.
- Can I use store-bought mincemeat? Yes, absolutely! Using a good quality store-bought mincemeat is a convenient shortcut that still yields delicious results.
- Can I make the pastry ahead of time? You can prepare the pastry dough up to two days in advance. Store it tightly wrapped in plastic in the refrigerator until ready to use.
- What kind of brandy is best? Any good quality brandy or cognac will work beautifully. A less expensive, readily available option is perfectly fine as the flavors blend with the fruit and spices.
- How can I tell if the pies are baked through? The pastry should be golden brown and crisp, and the filling should be bubbling slightly around the edges.
- What if my pastry shrinks? Pastry shrinkage often occurs if the dough isn’t chilled enough or if it’s overworked. Ensure your dough is properly chilled and handle it gently.
Conclusion
Baking homemade Christmas mince pies is a cherished tradition that fills your home with incredible aromas and creates lasting memories. This Christmas mince pie recipe provides a simple, enjoyable way to create these traditional festive treats, perfect for sharing with loved ones or enjoying by yourself with a warm drink. I encourage you to try this recipe and experience the joy of truly homemade holiday baking. Happy baking!
