‘Tis the season for merry-making and mince pie baking! These delightful little treats are a cornerstone of British Christmas celebrations, and today, we’re sharing our best-ever recipe for traditional mince pies. Get ready to fill your home with the irresistible aroma of spices and fruit – it’s time to channel your inner Star Baker!
The Magic of Mincemeat
Don’t let the name fool you – modern mincemeat is a delicious mixture of dried fruits, spices, and a touch of brandy. While medieval versions did include meat, our recipe sticks to the sweet and fruity filling that’s been beloved for generations. Trust us, one bite of these pies and you’ll be singing “God Rest Ye Merry, Gentlemen” in no time!
Ingredients
For the Pastry:
- 250g plain flour
- 125g cold unsalted butter, cubed
- 50g icing sugar
- 1 large egg, beaten
- 2-3 tbsp cold water
For the Mincemeat Filling:
- 400g good quality mincemeat
- 1 apple, finely chopped
- Zest of 1 orange
- 2 tbsp brandy (optional, but highly recommended!)
Let’s Get Baking!
Prepare the Pastry:
- In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. (Pro tip: Keep everything cold for the flakiest pastry!)
- Stir in the icing sugar, then add the beaten egg and just enough cold water to bring the dough together.
- Knead gently on a floured surface, then wrap in cling film and chill for at least 30 minutes. (This is the perfect time to put on your favorite Christmas playlist!)
Make the Filling:
- In a bowl, mix the mincemeat with the chopped apple, orange zest, and brandy (if using). The orange zest adds a wonderful burst of festive flavor – it’s our secret weapon for next-level mince pies!
Assemble the Pies:
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Roll out the pastry on a lightly floured surface to about 3mm thickness.
- Using a round cutter, cut out 12 circles and use them to line a 12-hole muffin tin.
- Fill each pastry case with a generous spoonful of mincemeat mixture. Don’t be shy – a well-filled pie is a happy pie!
- Re-roll the pastry scraps and cut out 12 star shapes for the tops. (Remember, we’re going for one large star per pie to really make them shine!)
- Place a star on top of each pie, gently pressing the points onto the pastry base to seal.
Bake to Perfection:
- Brush the tops of the pies with a little beaten egg for a golden finish.
- Bake for 15-20 minutes, until the pastry is golden and crisp. Your kitchen will smell like Christmas heaven!
- Allow to cool in the tin for 5 minutes, then carefully transfer to a wire rack.
Presentation Fit for Father Christmas
Once your pies have cooled slightly, it’s time for the finishing touch. Dust them generously with icing sugar – it’s like a sprinkle of snow on a crisp winter morning! Arrange your mince pies on a beautiful brown plate for a rustic, traditional look that would make Mary Berry proud.
Serving Suggestions
These little beauties are best enjoyed warm, perhaps with a dollop of brandy butter or a scoop of vanilla ice cream if you’re feeling indulgent. Pair them with a glass of mulled wine or a cup of tea for the full British Christmas experience.
Remember, leaving out a mince pie for Father Christmas on Christmas Eve is a time-honored tradition. Who knows, you might even get extra presents! 😉
So there you have it, food lovers – our recipe for perfect Christmas mince pies. They’re sure to become a staple of your holiday baking repertoire. From our kitchen to yours, we wish you a very Merry Christmas and happy baking!
We’d love to see your star-topped mince pies! Share your photos with us using #MerryMincePies for a chance to be featured on our page. Happy holidays, and may your days be merry, bright, and filled with delicious treats!
