Easy Peasy Mini Mince Pies
User Reviews
5
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
24 mince pies
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Calories
141 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
British
Easy Peasy Mini Mince Pies
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These mini mince pies feature a crisp, buttery pastry shell filled with rich mincemeat. The dough is handmade by rubbing cold butter into flour and gradually adding cold water until it forms a workable pastry. Baked in cupcake trays, the pies develop a tender-crisp crust that holds the sweet and spiced mincemeat filling, sprinkled with icing sugar as a finishing touch. Their convenient size makes them suitable for teatime treats or festive gatherings.
Description
Easy Peasy Mini Mince Pies are created with a basic shortcrust pastry made by mixing plain flour and cold butter until the mixture resembles breadcrumbs. Cold water is added slowly to bring the dough together without making it too sticky. Rolled out thin and pressed into greased cupcake trays, the pastry forms small cases that are filled with store-bought mincemeat. The pies are baked at a high temperature to give the pastry a golden, flaky texture. Once cooled, they can be dusted with icing sugar for a subtle sweetness and decorative touch. This recipe yields a batch of compact pies that balance a crisp shell with a moist, spiced fruit filling, making them easy to handle and enjoyable for sharing at celebrations or as a dessert.
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Ingredients
- 350 g plain flour (US - all purpose flour) plus extra for dusting
- 175 g butter cut into 1cm / ½inch cubes (plus extra for greasing, cold
- water roughly 6-8 tablespoons, a little, cold
- 250 g mincemeat (I use Marks and Spencer Classic Mincemeat)
- milk a little
- 3 tablespoons icing sugar
Instructions
- Grease the holes of 2 cupcake trays (24 holes in total), using a little butter on some baking paper. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the flour in the bowl (you can sieve it if you like, but I never bother) and add the cubes of cold butter. Rub the butter and flour between your fingers (as if you are trying to rub the flour into the butter) until it resembles breadcrumbs. (See Note 1.)
- Stir in a tablespoon of cold water and stir into the butter/flour mixture thoroughly. Add another tablespoon of cold water and stir in thoroughly. Repeat this process until the mixture just starts to come together. I usually find this happens after about 6-8 tablespoons but it does vary. Don’t add too much water!
- As soon as your pastry starts coming together, stop adding water and use your hands to squish the pastry together into a ball.
- Sprinkle your work surface with a little flour and pop your ball of pastry on top. Roll your pastry out as thin as it will go. (It might be easier, depending on the size if your work surface, to split the pastry into 2 balls and do them 1 at a time.)
- Using a circle shaped cutter, cut out 24 circles and place them into the greased holes of you cupcake trays.
- Put 1 teaspoonful of mincemeat in the centre of each circle.
- Squish together the pastry, roll it into a ball and roll out thinly again. This time cut out 24 stars, using your star shaped cutter, Place each star on top of the mincemeat, roughly in the centre (this is a bit hit and miss with children!) and press down slightly so the star sticks.
- Using a pastry brush, brush over a little milk. (Not strictly necessary, but it makes the mince pies go a more golden colour.)
- Put the mince pies in your preheated oven for 15-20 minutes, until the mincemeat is bubbling and the pastry is golden on top.
- Take your mince pies out of the cupcake tin and place them on a wire rack to cool – I find it easiest to lever the mince pies out with a dessert spoon – take care not to burn yourself as they will be super-hot!
- While the mince pies are still warm, put a couple of tablespoons of icing sugar into a sieve and dust the icing sugar over the mince pies. (You can use an icing sugar dredger if you prefer.)
- The mince pies can be eaten warm or cold, on their own or with cream or custard.
- When the mince pies are completely cool they can be stored in a cake tin, or other air tight container… that is if there are any left!
Equipments used:
Notes
- You can make the pastry using a food processor by pulsing the flour and cubed cold butter until crumbly, then adding cold water gradually until it starts to form a dough.
- These mince pies freeze well, so you can store extras for future occasions.
- Nutrition information provided is approximate and should be used as a guideline only.
Nutrition Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
110mg
(5%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
182IU
(4%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mince pies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 110mg | 5% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 182IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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