Christmas Mince Pies
Celebrate the holiday season with these classic and irresistibly flaky Christmas Mince Pies, a quintessential festive treat that brings the warmth of tradition to your table. Made with a buttery, melt-in-your-mouth homemade pastry, these pies are filled with sweet and spiced mincemeat, bursting with seasonal flavors of dried fruits and aromatic spices. Perfectly golden and topped with a light dusting of powdered sugar, they make a stunning addition to any Christmas dessert spread. Whether served warm with a dollop of cream or enjoyed at room temperature alongside a steaming cup of tea, these easy-to-make mince pies are sure to delight family and friends. With just 30 minutes of prep time and a customizable option for decorative pastry lids, this recipe is a festive must-try for any holiday baker!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 300 grams Mincemeat (store-bought or homemade)
- 1 tablespoon Milk (for glazing)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-assisted, and lightly grease a 12-hole muffin tin.
In a large mixing bowl, sift in the flour and powdered sugar. Add the cold, diced butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add the egg yolk and 1-2 tablespoons of cold water. Mix gently with your hands until the dough comes together—add a tiny amount of extra water if needed, but avoid overworking the dough.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Use a round cutter (approx. 8-9 cm in diameter) to cut out 12 circles and press them gently into the prepared muffin tin to form the pie bases.
Fill each pastry base with a generous spoonful of mincemeat, being careful not to overfill.
Re-roll the leftover pastry and cut out 12 smaller circles or festive shapes (like stars) to use as lids or decorative tops for the pies.
Gently place the lids or shapes on top of the mincemeat filling, pressing the edges lightly to seal. Brush the tops with milk to glaze.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.
Allow the mince pies to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Dust with powdered sugar just before serving for a festive finishing touch. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 444.5 g | 162% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 208.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 162 mg | 12% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
