Embrace a cherished British tradition this holiday season with homemade sweet mince pies. These festive treats feature a tender, buttery pastry crust enveloping a rich, spiced fruit filling. Our easy, delicious Christmas mince pie recipe makes baking simple, bringing warmth and joy to your kitchen. Get ready to create delightful, golden-brown pies that are perfect for sharing!
Why You’ll Love This Christmas Mince Pie Recipe
- Homemade Perfection: You create buttery, golden crusts that are truly irresistible.
- Flavorful Filling: Enjoy a rich, fragrant mincemeat bursting with fruit and warm spices.
- Diet-Friendly: This specific Christmas mince pie recipe uses a nut-free and suet-free filling.
- Beginner-Friendly: Our simple, step-by-step instructions ensure success for all skill levels.
- Holiday Essential: They are perfect for festive baking, gifting to loved ones, and enjoying with family.
Ingredients
Gather these simple ingredients to create your festive Christmas mince pie recipe. Using fresh, quality components ensures the best flavor and texture for your homemade treats.
For the Mincemeat Filling
- Currants: 1 cup/5 oz (142g)
- Raisins: 1 cup/5 oz (142g)
- Brandy: ¼ cup (59ml)
- Green Apple: ½ cup (70g), peeled and finely chopped
- Candied Peel: 2 oz (56g), your choice (e.g., mixed citrus)
- Orange Juice: Juice of 1 orange
- Orange Zest: Zest of ½ an orange
- Lemon Zest: Zest of 1 lemon
- Ground Cinnamon: ¼ tsp
- Grated Nutmeg: ¼ tsp
- Dark Brown Sugar: ½ cup (100g)
- Cold Butter: 4 tbsp (57g)
For the Shortcrust Pastry
- All-Purpose Flour: 1 ½ cups (225g)
- Granulated Sugar: 1 tsp
- Salt: ¼ tsp
- Cold Unsalted Butter: 6 tbsp (85g), cubed
- Cold Water: ½ cup
For the Topping
- Egg: 1, beaten
- Powdered/Confectioners Sugar: 1 tsp
Notes & Substitutions
Feel free to customize your pies! You can substitute other dried fruits like cranberries or sultanas for currants and raisins. For a non-alcoholic option, replace the brandy with apple juice or orange juice. While traditional mincemeat uses suet, we use butter in this recipe for a richer, more accessible flavor. If you need a gluten-free option, use a reliable gluten-free all-purpose flour blend for the pastry. Experiment with different candied peels, such as orange or lemon, for varied citrus notes.
Equipment
Making these pies requires just a few basic kitchen tools. You will need large mixing bowls for the ingredients. A food processor or pastry cutter is optional for the dough, but helpful. Keep measuring cups and spoons handy. A grater for the apple and cold butter makes prep easy. You’ll also need a rolling pin, a 4-inch (10 cm) round pastry cutter, and small holiday shape cutters for the tops. A 12-count regular size muffin pan and a wire rack complete your setup.
Instructions
Follow these simple steps to create your delicious Christmas mince pie recipe.
- Prepare the Mincemeat: Add the currants, raisins, and brandy to a large bowl. Stir them together well. Allow the mixture to soak for 1-2 hours, or even overnight, to fully plump the fruits and infuse the brandy flavor. This step is crucial for a rich filling.
- Make the Dough (Food Processor Method): While the fruit soaks, start your pastry. Add the flour, granulated sugar, salt, and cubed cold butter to your food processor. Pulse the mixture until it 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.
- Make the Dough (By Hand Method): If working by hand, add the flour, granulated sugar, salt, and cubed cold butter to a large mixing bowl. Use your fingertips or a pastry cutter to rub the butter into the flour until it resembles coarse breadcrumbs. Gradually drizzle in the cold water, mixing with a fork until the dough starts to come together and holds its shape when pressed. Again, you may not need all the water.
- Chill Dough: Remove the prepared dough from the bowl or processor. Form it into a smooth ball, then flatten it slightly into a disc. Wrap the dough tightly in plastic wrap. Refrigerate it for 10-15 minutes to allow the gluten to relax and the butter to firm up, making it easier to roll.
- Finish Filling: To the brandy-soaked currants and raisins, add the finely chopped green apples, candied peel, orange juice, orange zest, lemon zest, ground cinnamon, grated nutmeg, and dark brown sugar. Mix these ingredients thoroughly to combine all the flavors.
- Incorporate Butter: Use a box grater to grate the cold butter directly into the mincemeat mixture. Mix well until the butter is evenly distributed throughout the filling. This helps create a rich, moist mincemeat. If you are not making pies immediately, store the mincemeat in sterilized jars in a cool, dry place for up to one month.
- Prep for Baking: Preheat your oven to 375°F/190°C. Lightly butter a 12-count regular size muffin pan. This prevents sticking and helps the pies achieve a beautiful golden crust.
- Roll and Cut Pastry: 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 pastry cutter to cut out 12 base rounds for your pies. Carefully place each pastry round into the prepared cups of the muffin pan, gently pressing them so the edges meet the edges of the cups.
- Assemble Pies: Scoop approximately 5 tablespoons of the prepared mincemeat filling into each of the pastry-lined cups. Distribute the filling evenly among all 12 pies. Don’t overfill, as the filling can bubble up during baking. This is the heart of your homemade Christmas mince pie recipe.
- Top with Shapes: Gather the remaining pastry dough scraps and re-roll them on your floured surface. Use small holiday-themed cookie cutters (stars, holly, snowflakes) to cut out decorative shapes. Carefully place one holiday shape on top of the filling in each pie.
- Bake Pies: In a small bowl, whisk the egg with a splash of water for an egg wash. Lightly brush the pastry shapes on top of each pie with the beaten egg. Sprinkle a small amount of powdered/confectioners sugar over the tops. Bake for 20-25 minutes, depending on your oven, or until the pastry is beautifully golden brown.
- Cool Pies: Once baked, remove the muffin pan from the oven. Let the pies cool in the pan for about 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps prevent soggy bottoms and allows the pastry to firm up.
Pro Tips & Troubleshooting
- Achieving Flaky Pastry: Always use very cold butter and cold water when making your pastry. This prevents the butter from melting too quickly, creating steam pockets during baking for a flaky texture.
- Preventing Soggy Bottoms: Avoid overfilling your pies, as excess moisture can make the crust soggy. Also, ensuring your dough is well-chilled helps maintain its structure.
- Mincemeat Flavor Development: For the best flavor, allow your mincemeat to rest for at least a few hours, or ideally overnight, after mixing. The flavors will meld and deepen beautifully for this Christmas mince pie recipe.
- Even Browning: Ovens can have hot spots. Rotate your muffin tin halfway through the baking time to ensure all your pies brown evenly and achieve that perfect golden finish.
- Making Ahead Tips: The mincemeat filling can be prepared days or even weeks in advance and stored in a sterilized jar in the refrigerator. You can also assemble the pies and freeze them unbaked (see storage).
- Don’t Overwork Dough: Overworking the pastry dough develops the gluten too much, leading to a tough rather than tender crust. Mix just until it comes together.
Serving Suggestions, Storage & Variations
Serve these warm, fragrant pies with a dollop of something delicious.
- Serving Suggestions: Enjoy your Christmas mince pie recipe warm from the oven with a spoonful of brandy butter, clotted cream, or a scoop of vanilla bean ice cream. They are also delightful at room temperature with a cup of tea or coffee.
- Storage: Store cooled mince pies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week.
- Freezing Baked Pies: Once fully cooled, wrap individual baked pies tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature or reheat directly from frozen.
- Reheating: To warm, place pies on a baking sheet and heat in a preheated oven at 300°F (150°C) for 10-15 minutes until heated through.
- Kid-Friendly Variation: To make this a kid-friendly Christmas mince pie recipe, simply substitute the brandy in the mincemeat with an equal amount of apple juice or orange juice.
- Flavor Variations: Feel free to add chopped almonds or pecans to the mincemeat if you don’t need a nut-free option. You can also experiment with other dried fruits like chopped apricots or dried cranberries.
- Pastry Topping Variations: Instead of small holiday shapes, you can create a full top crust, a decorative lattice, or simple star or holly cut-outs.
Nutrition Information
This nutrition information is an estimate based on the ingredients in this Christmas mince pie recipe.
| Component | Per Serving (1 pie) |
|---|---|
| Calories | 171 |
| Carbohydrates | 27g |
| Cholesterol | 31mg |
| Fat | 6g |
| Fiber | 1g |
| Protein | 2g |
| Saturated Fat | 4g |
| Sodium | 111mg |
| Sugar | 13g |
| Trans Fat | 0g |
| Unsaturated Fat | 2g |
Disclaimer: This is a guideline only and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
- What is a Christmas mince pie? It is a sweet pastry filled with mincemeat, a spiced mixture of dried fruits, usually enjoyed during the Christmas season.
Historically, mince pies have evolved significantly from their medieval origins, when they often contained actual meat.
- What is mincemeat actually made of today? Modern mincemeat typically consists of dried fruits, spices, sugar, often citrus zest, and sometimes alcohol or suet. It no longer contains meat.
- Can I make the mincemeat filling in advance? Yes, the mincemeat filling can be made weeks or even months ahead and stored in sterilized jars. This allows the flavors to deepen.
- Do mince pies have to contain alcohol? No, you can easily make them non-alcoholic by substituting the brandy with fruit juice, as suggested in our Christmas mince pie recipe.
- Are mince pies traditionally served hot or cold? Mince pies are delicious served either warm or at room temperature, often dusted with powdered sugar.
- Can I use store-bought pastry for mince pies? Absolutely! Using good quality store-bought shortcrust pastry is a great time-saver, especially for beginners.
- How do you know when mince pies are cooked? The pastry will be golden brown, and the filling might be gently bubbling at the edges.
Conclusion
There’s nothing quite like the aroma and taste of a homemade Christmas mince pie recipe to usher in the festive season. This easy-to-follow guide ensures you can create beautiful, delicious pies, even if you’re new to baking. Share these delightful treats with loved ones, or simply enjoy a moment of festive bliss with a warm pie and a hot drink. Happy baking, and happy holidays!
