Caribbean Mince Pies
This recipe for homemade mince pies is a delightful way to bring traditional holiday flavors to your table. The crumbly pastry encases a sweet and spiced mincemeat filling that is sure to please your taste buds. Enjoy the aroma of baking in your kitchen as you create these perfect treats for the festive season.
— Constant Cookbook
Ingredients
- For the pastry:
- 8oz butter, cubed, at room temperature
- 1lb all purpose flour
- 2oz icing sugar
- 2 egg yolks
- For the mincemeat:
- 3oz bramley apples, cored and chopped small
- 1 small banana, peeled and mashed
- 4 oz mixed dried fruit
- 2 oz dried pineapple, diced
- 1 oz shredded suet (vegetarian suet will work fine)
- 2 oz soft dark brown sugar
- Juice and grated zest of 1 lime
- 1 tablespoon of coconut milk (optional)
- 1 level teaspoon of mixed ground spice
- 1 pinch ground cinnamon
- 1 pinch fresh grated nutmeg
- 1 small handfull whole almonds, chopped (optional)
- 1 tablespoon dark rum (optional)
- For glazing:
- A little milk/beaten egg
Instructions
- Preheat oven to 200 C (fan ovens 180) or gas mark 6
- For the pastry:
- Sift the flour into a mixing bowl, add the butter and rub with your fingertips until it has the consistency of fine breadcrumbs.
- Mix in the icing sugar.
- Make a well in the centre and add the egg yolks and about a tablespoon of cold water to make a soft dough. Knead gently until smooth and no longer sticky.
- ALTERNATIVE: Put all the ingredients in a food processor and blend until it looks like dough!
- Chill the pastry dough while you are making the mincemeat
- For the mincemeat:
- Put all the ingredients apart from the rum into a saucepan.
- Cook on a low heat, mixing frequently, until everything is soft and thoroughly combined
- Remove the pan from the heat allow the mixture to cool, stirring occasionally
- Once cold, mix thoroughly (optional: stir in the rum at this point)
- Construction: you will need a round pastry cutter and a bun tin:
- 1.Roll out your pastry to about 3mm (eighth of an inch) thickness
- 2.Cut one large circle for the base, and a smaller one for the lid
- 3.Place the base in a bun tin and loosely fill with the mincemeat mixture
- 4.Put the lid on top and pinch around the edge to join it to the base
- 5.Optional: brush the lid with milk or a beaten egg to glaze
- 6.Repeat until all your pastry and mincemeat is used up!
- Bake for around 20 minutes until golden, remove from the oven and cool for 5 minutes before placing onto a wire rack. Cool and dust with icing sugar before serving!
Yield
Makes 30 pies
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