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Mince Pies (the BEST homemade recipe)

This traditional christmas sweet treat is a must, they are so delicious when made at home. Bake them up as an edible gift to share all through the holiday season. The mine pies are made with a buttery shortcrust pastry, perfectly spiced fruit filling that is saucy and topped with a star.
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Prep Time 25 minutes
Cook Time 26 minutes
Course Breakfast, Brunch, Dessert, Filling, Finger food, Pie, Spices, Sweet tooth, tea time
Cuisine British, English
Servings 24 mini pies

Equipment

  • Food processor/mixing bowl
  • Rolling Pin
  • Round and star cookie cutters
  • Baking paper & Cling wrap
  • Chopping board & knife
  • Mini cupcake tray
  • Large saute pan
  • Spatula

Ingredients
  

For the Pastry Dough-

  • Flour 250gm
  • Butter 65gm
  • Shortening 65gm
  • Orange Juice 75gm

For the Pie Filling-

  • Mixed fruit 350gm
  • Dates 10 pcs pitted and chopped
  • Fresh fruit apple 1 pc (grated)
  • Stem ginger 30gm chopped
  • Nuts 45gm
  • Butter 15gm
  • Corn flour 5gm
  • Mixed spice 10gm
  • Vanilla 15gm
  • Brown sugar 15gm
  • Alcohol 120ml
  • Orange juice 30ml

For the Assembly-

  • Egg 1no
  • Milk 15gm
  • Granulated sugar 15gm

Instructions
 

For the Pastry Dough-

  • To make the pastry dough start with a large bowl, add the flour and salt. Stir until mixed through.
  • Add the cubed butter and shortening. Rub the butter and flour together until the mixture resembles fine breadcrumbs.
  • Add the chilled orange juice. Using your fingers bring the mixture together until it forms a rough ball. Briefly knead to form a smooth ball.
  • Divide into two discs and wrap in cling film. Chill for 2 hours until it is firmer and ready to use.

For the Pie Filling-

  • To make the minced pie filling you need to start by adding butter into a sauce pot, let it melt and brown a little.
  • Add the nuts, and let them sauté in the butter for a few seconds.
  • Add the mixed fruit, dates, stem ginger and stir. Add the sugar, vanilla, fresh fruit increase the heat and stir.
  • Add the corn flour, mixed spiced and cook over medium heat until dry. Add the alcohol and the orange juice, reduce the heat and stir.
  • Once thicker remove from the heat and let it cool down before using.

For the Assembly-

  • Preheat the oven to 180℃ .
  • Between two sheets of baking paper, roll out the pastry dough.
  • Once it is the thickness of 1/4 cm cut discs using a round cutter.
  • Line the baking tray with the pastry discs using your fingers, work quickly to avoid the pastry melting in your hands.
  • Dock the pastry with a fork a couple of times. Add the filling into the cavity filled all the way to the top.
  • Chill for a few minutes while you roll out the remaining dough and cut decorative shapes to cover the top of the pie.
  • Brush the top with egg wash and sprinkle with granulated sugar. Bake in a preheated oven at 180℃ for 24-26 mins mins until golden and dry to touch.
  • Let it cool a little before removing from the tin and leaving to cool on a wire rack.

Notes

  • Allow the filling to cool completely before assembling the pie as the hot filling will melt the pastry.
  • They are best served warm with a dusting of powdered sugar or vanilla ice cream scoop.