Dessert mince pies recipe

Dessert Mince Pies recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the festive flavors of these delectable dessert mince pies. This recipe will guide you through creating a batch of irresistible treats that are perfect for holiday gatherings or cozy nights by the fire. The buttery pastry encases a rich and fruity mincemeat filling, creating a harmonious blend of sweet and tangy flavors. Whether enjoyed warm with a dollop of whipped cream or savored with a cup of tea, these mince pies are sure to bring joy to your taste buds this holiday season.

Keywords: dessert, mince pies, recipe, festive flavors, holiday gatherings

Dessert mince pies recipe details

Dessert mince pies recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

	For the Shortcrust Pastry:
400 g	plain flour
200 g	caster sugar
6 medium	eggs, yolks only
4 tbsp	cold water
	For the mince pie:
1 small	apple, cored
100 g	sultanas
100 g	raisins
100 g	currants
50 g	mixed peel, grated
50 g	almonds
1 tsp	brandy
1 tbsp	rum
100 g	brown sugar
1	banana
1 large	lemon, grated rind

Instructions

Making the pastry:
Sift the flour into a large bowl. Add the butter, eggs yolks and the sugar. Combine until well blended. Lightly knead the pastry until smooth.

Wrap the pastry in cling film and leave in the refrigerator for 30 minutes.

Making the filling:
Grate the apple skin.

In a large mixing bowl mix together the grated apple, sultanas, raisins, currants, mixed peel, chopped, almonds, lemon rind, mixed spice, brandy, rum, brown sugar and banana. Set aside.

Preheat the oven to 180°C.

Divide the pastry in half and roll one half out thinly and use it to line tartlet tins.

Fill each tartlet case with the mincemeat mix.

Roll out the remaining pastry and cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly.

Bake in the oven for 25 minutes.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a