Christmas Sweet Mince Pies Recipe
Experience the magic of the holidays with these sweet mince pies, where a luscious fruit filling meets a perfectly flaky, buttery crust. A festive favorite that's sure to delight every guest at your table.
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Servings: 12 mince pies
Ingredients
For the filling:
- ½ cup 100 grams dark brown sugar
- 1 cup/5 ounces 142 grams raisins
- 1 cup/5 ounces 142 grams currants
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Zest of 1 lemon
- Zest of ½ an orange
- Juice of 1 orange
- ½ cup 70 grams green apple, peeled and finely chopped
- 2 ounces 56 grams candied peel of your choice
- 4 tablespoons 57 grams butter, cold
- ¼ cup 59 ml brandy
For the dough:
- 1 ½ cups 225 grams all-purpose flour
- 6 tablespoons 85 grams unsalted butter, cubed and cold
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold water
For the topping:
- 1 egg beaten
- 1 teaspoon powdered/confectioners' sugar
Instructions
- Combine the currants, raisins, and brandy in a large mixing bowl. Let the mixture sit to soak for at least 1–2 hours or overnight for deeper flavor development.
- While the dried fruits soak, prepare the pastry dough.Using a food processor: Add the flour, sugar, salt, and cold butter into the processor bowl. Pulse until the mixture achieves a fine, crumbly texture similar to breadcrumbs. Gradually pour in the cold water while the processor runs, stopping as soon as the dough forms a cohesive ball.By hand: Place the flour, sugar, salt, and butter in a large bowl. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until it resembles fine crumbs. Gradually add cold water, mixing with a fork until the dough starts to clump and holds together when pressed.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 10–15 minutes.
- While the dough chills, complete the filling. To the brandy-soaked currants and raisins, add the chopped apple, candied peel, orange juice, orange zest, lemon zest, ground cinnamon, grated nutmeg, and brown sugar. Grate the cold butter into the mixture and stir thoroughly. If not using immediately, transfer the filling to sterilized jars and store in a cool, dry place for up to one month.
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter.
- On a lightly floured surface, roll the dough to a thickness of about ⅛ inch (3 mm). Use a 4-inch (10 cm) round cutter to create circles. Line each muffin cup with the dough, ensuring the edges align with the rim of the pan.
- Fill each dough-lined cup with approximately 5 tablespoons of the prepared filling.
- Gather the leftover dough and re-roll it. Cut out festive shapes of your choice to use as toppers for the pies. Place the shapes over the filling, then brush the tops with beaten egg and sprinkle lightly with powdered sugar.
- Bake for 20–25 minutes, or until the pastry turns golden and crisp. Cooking times may vary based on your oven.
- Remove the pies from the oven and allow them to cool in the tin for 5–10 minutes before transferring to a wire rack. Refer to notes if freezing.
Notes
Once baked and cooled, wrap each pie individually in plastic wrap and place them in an airtight container for storage. Label them with the date, and they will stay fresh for 2-3 months. To serve, reheat in a 350°F (180°C) oven for 10-15 minutes.
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