Traditional Mince Pies Recipe

Servings: 24-30 pies

Ingredients:

For the Mincemeat:

– 1 cup (200g) mixed dried fruits (raisins, currants, cranberries)
– 1 cup (200g) brown sugar
– 1/2 cup (115g) chopped suet or butter
– 1/2 cup (120ml) brandy, rum, or cider
– 1/4 cup (60g) chopped apple
– 1/4 cup (30g) chopped citrus peel
– 1 tablespoon grated ginger
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon salt

For the Pastry:

– 2 cups (250g) all-purpose flour
– 1 teaspoon salt
– 1/4 cup (55g) cold unsalted butter, cubed
– 1/4 cup (60ml) ice-cold water

Instructions:

1. Prepare Mincemeat: Combine dried fruits, brown sugar, suet, brandy, apple, citrus peel, ginger, cinnamon, nutmeg, and salt. Mix well.

2. Make Pastry: Whisk flour and salt. Add cubed butter and use a pastry blender or fingers to create crumbs. Gradually add ice-cold water, mixing until dough forms.

3. Roll Pastry: Divide dough into 2-3 portions. Roll out each portion to 1/8 inch (3mm) thickness.

4. Cut Circles: Use a cookie cutter or glass to cut circles (about 3 inches/7.5cm diameter).

5. Fill Pies: Place 1 tablespoon mincemeat in the center of each circle.

6. Seal Pies: Brush edges with water, fold in half, and press edges to seal.

7. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until golden.

Tips and Variations:

– Use homemade or store-bought mincemeat.
– Substitute suet with vegetable shortening.
– Add chopped nuts or chocolate chips.
– Use different types of liquor or juice.
– Make mini pies or muffin-tin pies.

Storage:

– Store pies in an airtight container for up to 5 days.
– Freeze for up to 2 months.

Traditional Mince Pie Tips:

– Make mincemeat ahead to allow flavors to meld.
– Use cold ingredients for flaky pastry.
– Don’t overfill pies to prevent bursting.

Mince Pie History:

– Originated in medieval England as a symbol of prosperity.
– Traditionally served during Christmas and New Year’s celebrations.

Enjoy your delicious homemade mince pies!