Deep-filled Mince Pies
This delightful recipe combines the classic flavors of mincemeat with a crumbly and buttery pastry crust. These individual-sized mince pies are perfect for the holiday season or any special occasion. Easy to make and even easier to enjoy, these festive treats will surely impress your friends and family. Give this recipe a try and savor the warm and comforting goodness in every bite.
— Constant Cookbook
Ingredients
- 225g cold butter , chopped
- 350g plain flour
- 100g icing sugar , plus extra for dusting
- 410g jar mincemeat
Instructions
- Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball – you don’t need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.
- Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases – it won’t completely fill them.
- Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.
- Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.
Cook Time
15M
Prep Time
PT30M
Yield
Makes 12
Nutrition
- Calories: 367 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.25 milligram of sodium
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