Traditional Mince Pie
User Reviews
5
Traditional Mince Pie
Description
The Traditional Mince Pie combines a flaky crust made from a blend of cold butter and lard, which contributes to tenderness and flakiness, with a spiced mincemeat filling. The dough is prepared by cutting fat into flour and sugar until pea-sized crumbs form before adding cold water to bind it. Chilling the dough helps it relax and firms the fat for better texture.
The pies are shaped into a muffin tin lined with cut dough circles and topped with cut-outs such as stars or lattices, each allowing steam to escape during baking. Baking involves an initial higher temperature to set the crust, followed by a lower temperature to cook through the filling without burning the pastry. Using powdered sugar as a final dusting adds a sweet finishing touch.
Suitable as an individual dessert or festive treat, these mince pies offer a balance between the crispness of the crust and the rich mincemeat, traditionally served around the holidays.
Ingredients
- pie crust dough enough for two crusts or homemade crust preparation instructions follow
- 3 1/2 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter diced in 1/2 inch cubes, very cold
- 5 ounces lard , lard will produce the flakiest crusts (you can substitute butter if you prefer)
- How to Make Your Own Lard (we strongly recommend making your own, it's super easy and cheaper than store-bought!)
- 2/3 cup water ice
- 1 batch BEST Traditional Mincemeat
- 2 tablespoons milk for brushing
- powdered sugar for sprinkling
Instructions
- Combine the flour, sugar, and salt in a large bowl. Add the butter (or lard/tallow) and use a pastry blender or two knives to cut into the flour until you get pea-sized crumbs(alternatively use a food processor). Stir in the water gradually (or pulse with a food processor) until the dough holds together when you pinch it between your fingers. Wrap the dough with plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin tin or mini tart tins.
- Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins. Roll out the remaining pie crust to the same thickness and cut out circles for lids, or star shapes, or lattices (whichever you prefer). If using circles/lids to fully cover the pies, cut a slit in each pastry lid to allow the hot air to escape. IF MAKING A FULL SIZE PIE: Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.
- Carefully press the pie crusts into the tins and fill them with mincemeat then top with the pie crust lids, stars, or lattices and press the edges together to seal them. Lightly brush the tops with milk or an egg wash.Bake the pies for 10-15 minutes or until golden brown. Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar.
- Mince pies are best served gently warmed. They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like. Stored in in the fridge in an airtight container, they will keep for up to 4 days. If making them without meat they will keep in an airtight container at room temp for up to 2 days.Note: These pies freeze well. Freeze in an airtight container or ziplock bag, will keep for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16to 18 mince pies (depending on size of tins)
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 179mg | 7% |
| Potassium | 24mg | 1% |
| Vitamin A | 370IU | 7% |
| Calcium | 8mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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