Mincemeat Pie

Name: Mincemeat Pie
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 10 small pies
Ingredients: 2½ cups flour; 1 cup butter; ¼ teaspoon fleur de sel; ¼ cup icing sugar; 1¼ oz egg yolks; 5 tablespoons cold water; 1 egg yolk mixed with 1 tablespoon of milk; 1 lb finely chopped beef or lamb steak; 7 oz beef tallow; 7 oz raisins; 7 oz currants; 3 oz sultanas; 3 tart apples; 2¼ cups brown sugar; 2 tablespoons candied lemon peels; 2 tablespoons candied orange peels; 1 oz shelled almonds; 1 lemon; 2 tablespoons apple cider vinegar; 1½ teaspoon ground cinnamon; ½ teaspoon nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; ¼ teaspoon ground mace; ¼ teaspoon ground ginger; ¼ teaspoon ground coriander; 2 tablespoons cognac or brandy; 2 tablespoons dark rum; icing sugar; Stand mixer

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
3 hrs
Resting Time
3 hrs
Total Time
4 hrs
Servings
10 small pies
Calories
982 kcal
Course
Dessert
Cuisine
British

Mincemeat Pie

Erin Shaw

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Mincemeat pie, or mince pie, is a sweet pie or tart from Great Britain that’s traditionally served during the Christmas holidays in Britain, New England, Australia and New Zealand.

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Ingredients

Servings

For the dough

2½ cups flour , sifted
1 cup butter
¼ teaspoon fleur de sel
¼ cup icing sugar
1¼ oz egg yolks (between 1½ and 2 yolks)
5 tablespoons cold water

For brushing

1 egg yolk mixed with 1 tablespoon of milk

For the mincemeat

1 lb finely chopped beef or lamb steak
7 oz beef tallow , grated
7 oz raisins
7 oz currants
3 oz sultanas
3 tart apples , finely chopped
2¼ cups brown sugar
2 tablespoons candied lemon peels
2 tablespoons candied orange peels
1 oz shelled almonds , finely chopped
1 lemon , zest and juice
2 tablespoons apple cider vinegar
1½ teaspoon ground cinnamon
½ teaspoon nutmeg , freshly grated
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon ground ginger
¼ teaspoon ground coriander
2 tablespoons cognac or brandy
2 tablespoons dark rum

To finish

icing sugar

Equipment

Stand mixer
Cookie cutter

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Instructions

Dough

Take the butter out of the refrigerator, cut it into small cubes and leave it at room temperature for 20 minutes.
In the bowl of a stand mixer, using the whisk attachment, combine the butter, icing sugar and flour, to form a mixture resembling fine breadcrumbs.
Using the flat beater, and at medium speed, add the egg yolk and gradually add the water, mixing until a soft dough forms. Then form the dough into a ball.
On a lightly floured work surface, knead the dough to make it smooth.
Finally, roll the dough into a ball, and let it rest in the refrigerator for 3 hours.

Mincemeat

Combine all the ingredients except the cognac (or brandy) and rum in a non-stick coated saucepan and bring to a boil over high heat.
Reduce the heat to low and simmer, uncovered, for 2 hours, stirring frequently and especially towards the end to avoid burning.
If the liquid reduces too soon and the minced meat starts to stick or burn on the bottom, add a little apple juice or water.
15 minutes before the end of cooking, add the cognac (or brandy) and rum and mix well.
Let cool.

Assembly and cooking

Preheat the oven to 410 F (210°C).
Roll out the dough to a thickness of about ⅛ inch (2.5-3 mm), and line a 8½ inch (22 cm) diameter pie dish or 3 inch (8-10 cm) diameter tart molds.
Place the mincemeat in the base of the tart or tartlets.
Using a cookie cutter or a pastry wheel, cut stars, circles or lattices from the rest of the dough and place them on the mincemeat, leaving a few openings to allow the steam to escape.
Brush the edges of the pie or tarts, as well as all the dough decoration on top, with the egg yolk / milk mixture.
Lower the oven temperature to 350 F (175°C).
Bake for 30 minutes or until golden brown.