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Christmas Fruit Mince Pies

December 21, 2011

Christmas is almost upon us, we are counting down the days! This time of year would not be the same without some fruity mince pies to enjoy with those early morning cups of coffee. It is easy to make your own fruit mince pies. All you need is 500g of that delicious Fruit Mincemeat and a batch of shortcrust pastry.

CHRISTMAS FRUIT MINCE PIES 

Makes 12 – 18 (depending on size of your pan)

Ingredients:

500g Fruit Mince

½ ClemenGold – zest and juice

For the shortcrust pastry

200g Cake Flour

100g very cold butter, cut up into small blocks

65ml castor sugar

2,5ml Salt

30+ml ice cold water (I float a few ice blocks in it to ensure that it is very cold)

1 Egg – beaten for egg wash

Method:

Sift the flour and salt into a bowl, add the sugar.

Rub in the butter cubes, using only the tips of your fingers until you have a breadcrumb consistency. (I like to use my Kenwood chef with the dough hook on medium speed for this).

Mix in 15ml water with a knife (or the dough hook on your machine) and start bringing the pastry together (of course use your finger tips again if you don’t have a machine).

Try not to handle the pastry too much, you want it to remain as cold as possible.

Add a bit more water as needed until you have the right consistency to mould the pastry into a ball without it being sticky. If it is too dry it wont roll out nicely.

Wrap the dough in some cling film and let it rest in the fridge for about an hour.

Preheat the oven to 200°C.

Mix the finely grated zest and juice (or you can go for 15ml brandy or rum if preferred) into the prepared fruit mince and set aside.

Cut rounds to fit into a muffin pan. The tops of my muffin pan moulds are 70mm wide so I use an 85mm cookie cutter but any round shape from 85-100mm diameter with a sharpish cutting edge will work. Just remember the deeper your pie the more filling you may need to add!

Cut out an equal amount of stars to fit the top of each pie.

Place pastry rounds into the lined or greased muffin pans, fill with a heaped teaspoon of the mincemeat.

Brush the edges with beaten egg and place the stars on top.

Brush the tops with the egg wash then bake for about 15 minutes until golden brown.

Remove from pans onto a wire rack to cool down a bit.

Dust warm pies with sifted icing sugar and serve with a dollop of brandy butter, mascarpone or crème fraiche.

Enjoy,

browniegirl xx

Also blogged here

5 Comments leave one →
  1. December 21, 2011 9:15 AM

    Double yum … and I LOVE THE SNOW!!!!! xxxxx

  2. December 21, 2011 9:50 AM

    they looks so nice and Christmassy!

    • December 21, 2011 10:40 AM

      Thank you so much Ilva! Appreciate the visit! Merry Christmas to you and your family in Italy xx

  3. December 22, 2011 4:06 PM

    So beautifully photographed Colleen – nothing beats a homemade mince pie.
    🙂 Mandy

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