There’s just something nice about eating mince pies at Christmas time.
It’s the only time I make them – and this mince pie recipe will take you around ten minutes to prepare.
They are scrumptious eaten hot out of the oven – especially with a dollop of ice-cream and/or thick cream on the side. Yum 🙂
Mince Pie Recipe – Ingredients
- Jar of Fruit Mince (I use Robertson’s)
- One slice of frozen shortcrust pastry – defrosted (will make around 12 mince pies)
- Milk to baste pastry
- Spray Oil to spray the tin
- Icing sugar to dust on top (optional)
Mince Pie Recipe – Method
- Spray a 12 cup baking tray with oil (smaller than muffin size – more like party pie size)
- Roll out the pastry until quite thin
- Using a pastry cutter, cut out 12 circles big enough to line each ‘cup’ – use a suitably sized cup or glass if you don’t have a pastry cutter
- Add a heaped teaspoon full of fruit mince to each pie
- Cut out 12 slightly smaller circles to use as the mince pie tops
- Dab edges of smaller circles with water and place on top
- Use your fingers to seal the edges – the water will help the bottom and top pastry stick together
- Using a fork, prick holes in each mince pie
- Baste the top of each pie with a little milk
- Bake in a moderately hot oven for around 15 minutes – they are ready when the pastry looks cooked
- Dust each mince pie with a little icing sugar
- Serve immediately if you want them hot, or put aside to cool and serve later
- As mentioned earlier, delicious served hot with ice-cream and/or cream
- Also delicious served cold with ice-cream and/or cream
- Just serve as they are, with a cup of tea (also nice with a glass of champagne 🙂 )
- Rolling the pastry thin will ensure you taste more of the fruit mince and not the pastry – also better for the waste-line
- Make sure you seal the edges properly, otherwise the fruit mince will escape and the high sugar content can burn
- Make sure you prick the tops with a fork before cooking, otherwise the fruit mince will definitely escape
- You can let mince pies cool in the tin if you like
- Be careful if children are eating them hot for the oven – the fruit mince can stay very hot for a long time and could burn their mouths. Maybe cut them in half to let the steam out
- There’s really no need to use sweet pastry. The fruit mince is quite sweet enough, so just use shortcrust pastry
No need to buy mince pies this year – just make your own. They are so much nicer than the manufactured ones.
Thank you for visiting my website.
Here’s wishing all my readers a Happy Christmas and a successful and healthy new year.
As always, I’ll look forward to reading your comments.
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