Mince Pie
A classic British holiday treat: buttery, flaky pastry filled with a rich, spiced fruit mincemeat. This version uses a simple homemade pastry and a quick, boozy filling that tastes like the holidays.
- Total time
- 75 min
- Servings
- 12
- Calories
- 320
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 1 cup (2 sticks), cold and cubed unsalted butter
- ½ teaspoon salt
- ½ cup ice water
- 2 cups mixed dried fruit (raisins, currants, candied peel)
- ½ cup brown sugar
- 1 medium, grated apple
- 3 tablespoons brandy or orange juice
Instructions
- 1
In a large bowl, mix 2 cups flour and 1/2 tsp salt. Cut in 1 cup cold butter until mixture resembles coarse crumbs.
- 2
Sprinkle 1/2 cup ice water over flour mixture, stirring until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
- 3
In a saucepan, combine 2 cups dried fruit, 1/2 cup brown sugar, 1 grated apple, and 3 tbsp brandy or orange juice. Cook over medium heat until fruit is plump and liquid is absorbed, about 10 minutes. Cool.
- 4
Preheat oven to 375°F (190°C). Roll out half the dough on a floured surface to 1/8-inch thickness. Cut into rounds and press into a 12-cup muffin tin.
- 5
Fill each pastry cup with about 1 heaping tablespoon of the fruit mixture.
- 6
Roll out remaining dough, cut into rounds or stars, and place over the filling. Press edges to seal, and cut a small slit in the top for steam.
- 7
Bake until pastry is golden brown and filling is bubbling, about 20-25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack.
- 8
Serve warm or at room temperature. Dust with powdered sugar if desired.
Tools you’ll need
- muffin tin
- rolling pin
- pastry cutter or fork
- mixing bowls
- saucepan
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