Mince meat pies recipe

Mince Meat 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.
Looking for a classic holiday treat? Look no further than this delicious mince meat pies recipe. These individual-sized pies are filled with a rich and flavorful mixture of minced meat, dried fruits, and warm spices, all encased in a buttery pastry crust. Whether you're hosting a festive gathering or simply craving a nostalgic dessert, these mince meat pies are sure to impress. Get ready to indulge in a taste of tradition with this easy-to-follow recipe.

Keywords: mince meat pies, holiday treat, minced meat, dried fruits, buttery pastry crust

Mince meat pies recipe details

Mince meat pies recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

	For the Filling:
1 kg	tart apples
180 ml	cider
220 g	soft sugar
280 g	raisins
280 g	currants
60 g	candied cherries, roughly chopped
1	lemon, juice and grated rind
1	orange, juice and grated rind
½ tsp	cinnamon
1 pinch(es)	freshly ground nutmeg
1 pinch(es)	ground cloves
60 ml	brandy
	For the dough:
250 g	flour
1 pinch(es)	sea salt
100 g	cold butter flakes
1 large	egg yolk
3 tbsp	cold water or more
1 tbsp	milk
2 tbsp	sugar

Instructions

For the filling:
Peel, core and roughly grate the apples. In a large pot, heat the cider and dissolve the sugar, stirring occasionally. Add the apples, currants, raisins, cherries, lemon rind and juice, cinnamon, nutmeg and cloves. Bring to a boil, stirring constantly. Lightly cover with a lid, then simmer over low heat for approximately 1 hour until thickened. Take off the lid and boil over medium heat, stirring constantly, until the liquid has evaporated. Stir in the brandy.

If the mince meat is not required straight away, fill it into sterilized screw-cap jars. The filling is too much anyway, so keep some of it for another occasion. The flavour gets even better, when stored. To sterilize the jars, preheat the oven to 125°C. Thoroughly clean and wash 4 jars (250 ml filling quantity), then rinse with cold water and dry the jars in the oven. Fill in the mince meat up to 5 cm under the rim. Seal with screw-caps. Place the jars in boiling water for 15 minutes. Remove and allow to cool on a tea towel. Store in a cool and dark place. You can keep the mince meat up to 6 months.

For the dough:
Sieve the flour with the salt into a bowl. Knead in the butter until crumbly. With a fork stir in the egg yolk and cold water. On a lightly floured surface briefly knead the dough with your hands until smooth. Form into a ball and wrap into cling film. Cool for at least 30 minutes or for up to 12 hours.

Preheat the oven to 180°C.

Slightly grease twelve 6 cm cups of a muffin tray. On a slightly floured surface roll out two thirds of the dough 3mm thick. Cut out twelve 7,5cm discs. Combine the remaining dough with the other third. Roll out the dough again and cut out twelve 6cm discs.

Line the muffin cups with the larger discs. Spoon into each 3 tablespoons of the mince meat. Brush the edges of the smaller discs with milk, place them on top of the filling and firmly press the dough edges together. Pierce the tops with a sharp knife, brush with milk and sprinkle with sugar.

Bake the pies for 20 minutes until golden yellow. Remove from the muffin cups and transfer on a wire rack to cool. Serve warm or at room temperature. In an airtight container, they can be kept up to 2 days.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 40 min
Resting time:
ca. 12 hrs
Grade of difficulty:
easy
Calories per portion:
n/a