Welcome the festive season with a delightful Christmas mince pie recipe! These traditional British treats bring warmth and nostalgia to any holiday gathering. Imagine rich, spiced fruit filling tucked into buttery, flaky pastry, baked to golden perfection. This easy guide helps you create these iconic sweets, perfect for sharing with family and friends throughout December.
Delve into the rich past of these holiday favorites by understanding the history of Christmas mince pies.
Why You’ll Love This Christmas Mince Pie Recipe
This simple approach to a Christmas mince pie recipe makes holiday baking a breeze. Here are a few reasons you’ll adore these homemade pies:
- It’s a nut-free and suet-free option, making it accessible for more people.
- The mincemeat flavor deepens beautifully when prepared ahead of time.
- You’ll create a simple, wonderfully flaky homemade shortcrust pastry.
- These pies are the quintessential festive treat, ideal for gifting or enjoying.
- Customize your pies with various charming holiday-shaped pastry tops.
Ingredients
Gather these essential ingredients to make your festive fruit pies. This Christmas mince pie recipe features a rich, homemade mincemeat and a tender, buttery pastry.
For the Sweet 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:
- 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 (for egg wash)
- 1 teaspoon powdered/confectioners sugar, for dusting
Notes & Substitutions
You can easily adapt this Christmas mince pie recipe to suit your preferences or what you have on hand.
- Brandy: Substitute with whiskey, dark rum, or for a non-alcoholic version, use apple or orange juice.
- Currants: If you don’t have them, use extra raisins or dried cranberries for a similar texture.
- Candied Peel: Feel free to omit it if you prefer, or use a mixed citrus peel blend.
- Suet: This recipe achieves a wonderfully rich flavor using butter, no suet needed.
- Spices: Adjust the cinnamon and nutmeg to your taste, or add a pinch of ground cloves or allspice for extra warmth.
- Pastry: For a quicker option, use high-quality store-bought shortcrust pastry.
Explore a wider range of traditional Christmas mincemeat ingredients to customize your filling.
Equipment
Having the right tools makes baking this Christmas mince pie recipe a smooth experience.
- Large mixing bowls for combining ingredients.
- Food processor for the pastry (optional, but convenient).
- A sturdy rolling pin for flattening the dough.
- A 4-inch (10 cm) round pastry cutter for the bases.
- Small holiday-shaped cutters for festive tops.
- A 12-cup standard muffin tin.
- A pastry brush for applying egg wash.
Instructions
Follow these step-by-step instructions to create the perfect Christmas mince pie recipe. This guide breaks down each part of the process for delicious results.
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Prepare the Mincemeat:
- Add the currants, raisins, and brandy to a large bowl. Allow them to soak for 1-2 hours, or ideally, overnight. This infuses the fruit with flavor.
- While the dough chills, continue making the rest of the filling. To the brandy-soaked fruits, add the chopped apples, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, and dark brown sugar.
- Use a box grater to grate in the cold butter, then mix all ingredients well. If you are not making the pies right away, store this flavorful mincemeat in sterilized jars in a cool, dry place for up to 1 month.
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Make the Shortcrust Pastry:
- Using a food processor: Combine the flour, granulated sugar, and salt in the processor. Add the cold, cubed butter. Pulse until the mixture resembles fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until the dough forms a ball. You might not use all the water.
- Making by hand: Add the flour, sugar, salt, and butter to a large bowl. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until it resembles breadcrumbs. Drizzle in the cold water and mix with a fork until it starts to come together and holds when pressed. Again, you may not need all the water.
Remove the dough, form it into a ball, and wrap it tightly in plastic wrap. Refrigerate the dough for 10-15 minutes to chill.
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Assemble the Mince Pies:
- Preheat your oven to 375°F (190°C).
- Butter a 12-count regular-size muffin pan to prevent sticking.
- On a lightly floured surface, roll out the chilled pastry to about ⅛-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut 12 large rounds. Carefully place each round into the cups of the muffin pan, ensuring the edges meet the pan’s edges.
- Scoop about 5 tablespoons of the prepared mincemeat filling into each pastry-lined cup.
- Re-roll any remaining pastry scraps and use small holiday-shaped cutters (like stars or trees) to create 12 decorative tops. Place these shapes on top of the mincemeat filling.
- Brush the pastry tops with the beaten egg wash, then lightly sprinkle them with confectioners sugar. This creates a beautiful golden finish.
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Bake the Mince Pies:
- Bake the assembled mince pies for 20-25 minutes, depending on your oven.
- Look for the pastry to turn a lovely golden brown, indicating they are perfectly baked.
- Let the pies cool slightly in the muffin tin before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents sticking.
Pro Tips & Troubleshooting
Achieve the best results with your Christmas mince pie recipe using these handy tips.
- Mincemeat Flavor: For the deepest flavor, make your mincemeat filling several days or even weeks ahead.
- Pastry Handling: Always keep your pastry cold and avoid overworking it. Warm, overworked dough becomes tough.
- Flaky Crust: Ensure your butter is ice-cold and use ice-cold water when making the pastry for an exceptionally flaky crust.
- Even Baking: Rotate your muffin tin halfway through the baking time to ensure all pies brown evenly.
- Prevent Overfilling: Leave a little space at the top of the filling to accommodate the pastry lid without overflowing.
Serving, Storage & Variations
Enjoy your delightful Christmas mince pie recipe in various ways and plan ahead with these tips.
- Serving Suggestions: Serve these warm mince pies with a dollop of brandy butter, rich clotted cream, or a scoop of vanilla bean ice cream for an extra special treat.
- Storage: Once cooled, store your homemade mince pies in an airtight container at room temperature for up to 1 week.
- Freezing:
- Baked: Wrap individual cooled pies tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
- Unbaked: Freeze assembled, unbaked pies directly in the muffin tin until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Reheat frozen baked pies in a 350°F (180°C) oven for 10-15 minutes until warmed through.
- Variations:
- Kid-Friendly: Replace the brandy in the mincemeat with apple juice or orange juice.
- Different Spices: Experiment with adding ground ginger, cardamom, or a whole star anise to the mincemeat.
- Decorative Tops: Use a variety of cookie cutters to create stars, holly leaves, or even a simple lattice pattern.
- Full Crust: For a more traditional look, cut another full round of pastry to cover the entire top of the pie and gently crimp the edges to seal.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this delicious Christmas mince pie recipe.
| Nutrient | Amount (estimated per 1 pie) |
|---|---|
| Calories | 171 kcal |
| Carbohydrates | 27g |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Protein | 2g |
| Fiber | 1g |
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about this festive Christmas mince pie recipe.
- What is a Christmas mince pie? It is a traditional British sweet pastry filled with a spiced mixture of dried fruits, nuts, and sometimes suet, typically eaten during the Christmas season.
- Can I prepare the mincemeat filling in advance? Absolutely! Mincemeat often improves with age; you can make it weeks or even a month ahead and store it in sterilized jars.
- Can I use store-bought pastry for mince pies? Yes, using good quality store-bought shortcrust pastry is a great time-saving option for this Christmas mince pie recipe.
- How do I know when mince pies are baked? The pastry will turn a beautiful golden brown color, and the filling will be bubbly.
- What’s the best way to reheat frozen mince pies? Bake frozen pies directly from the freezer in a 350°F (180°C) oven for about 10-15 minutes until heated through.
Conclusion
Baking this Christmas mince pie recipe is a truly rewarding experience, filling your home with wonderful festive aromas. These traditional treats embody the spirit of the holidays with their rich, fruity filling and delicate pastry. Whether you’re a seasoned baker or just starting, this straightforward guide ensures delicious results every time. Share these delightful homemade Christmas mince pie recipe creations with loved ones and make sweet memories this holiday season!
