Mince Pies Recipes

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MINCE PIES



Mince Pies image

Provided by Food Network

Yield 24 mini or 16 medium-size mince pies

Number Of Ingredients 24

1 quantity sweet shortcrust pastry, recipe follows
9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows
1 egg, beaten
Icing sugar (confectioners'), for dusting
7 ounces/200 g plain flour, sifted
Pinch salt
3 1/2 ounces/100 g chilled butter, cubed
1/2 to 1 medium egg, beaten
2 large cooking apples, peeled, cored and cut into large chunks
Finely grated zest and juice of 2 oranges and 2 lemons
9 ounces/ 250 g shredded suet, or butter,chilled and grated
10 ounces/275 g raisins
10 ounces/275 g sultanas (golden raisins)
10 ounces/275 g dried currants
4 1/2 ounces/125 g Candied Peel, chopped, recipe follows
1 pound, 7 ounces/650 g soft dark brown sugar
2 ounces/50 g nibbed (chopped) almonds, orchopped pecans
2 teaspoons mixed spice
2 1/2 fluid ounces/75 ml Irish whiskey or brandy
5 oranges
5 lemons
5 grapefruit (or 15 of just one fruit)
1 teaspoon salt
2 pounds, 12 ounces/1.25 kg caster sugar

Steps:

  • Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
  • Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
  • On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
  • Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
  • Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
  • This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
  • Shortcrust Pastry:
  • Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
  • This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
  • Mincemeat:
  • Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
  • Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
  • Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
  • Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
  • Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
  • In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
  • Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.

MINCE PIES



Mince Pies image

Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 mini pies

Number Of Ingredients 19

4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
1/2 cup plus 2 tablespoons ice water
FILLING:
1/4 pound ground beef
3 medium apples, peeled and chopped
1 medium apricot, peeled and chopped
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup unsweetened apple juice
1 tablespoon cider vinegar
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup rum
1 large egg, beaten
1 to 2 tablespoons coarse sugar

Steps:

  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

MINI ORANGE MINCE PIES



Mini Orange Mince Pies image

My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you.

Provided by conn1e l

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 40m

Yield 18

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup confectioners' sugar
2 teaspoons ground cinnamon
⅔ cup butter, softened
2 tablespoons grated orange zest
¼ cup ice water
¾ cup prepared mincemeat pie filling
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
  • Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
  • Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g

MINCE PIES



Mince Pies image

Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.

Provided by Regula Ysewijn

Number Of Ingredients 25

1¼ cup (175g) currants
1¼ cup (175g) large dark raisins
6 oz (175g) stewing apple, in small pieces
⅓ cup (50 g) candied orange peel
2 oz (50 g) prunes, pitted and chopped
½ cup (115g) butter, frozen and grated
½ cup (115g) soft brown sugar
½ tsp. ground cinnamon
½ tsp. ground mace
½ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. ground ginger
Pinch of sea salt
½ lemon or Seville orange, zest, and juice
1 cup brandy or rum (or half sherry, half rum) or as needed
1½ cups (180g) all-purpose flour
2 Tbsp. (20g) confectioners' sugar
Pinch of sea salt
7 Tbsp. (100g) chilled butter, diced
1 Tbsp. cold water
1 egg yolk
Butter, for greasing
Flour, for dusting
1 egg yolk
1 Tbsp. milk

Steps:

  • Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
  • To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
  • Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
  • Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
  • Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
  • Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
  • Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.

MINCE PIES



Mince Pies image

These sweet (yes sweet!) pastry delights will be sure to have you asking for seconds (or more) and they go fantastically with a nice cup of tea (or something a bit stronger). For those of you who are not familiar with mince pies you might be confused as to why I said mince pies are sweet. Well despite the name, and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and are made primarily of dried fruit and spices. But don't let me convince you, check out the recipe to see for yourselves.

Provided by Emmas Delicious Eats

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h55m

Yield 12

Number Of Ingredients 15

2 medium Granny Smith apples - peeled, cored, and diced
2 cups brown sugar
1 cup raisins
1 cup golden raisins
¾ cup dried currants
4 tablespoons chopped candied orange peel
1 medium lemon, zested and juiced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon ground ginger
1 (15 ounce) package refrigerated dough for a double-crust pie, defrosted
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  • Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  • Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 87.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 189.5 mg, Sugar 60.9 g

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