Melt in the Mouth Mince Pies
Indulge in the festive magic of these *Melt in the Mouth Mince Pies*, a classic holiday treat with a buttery twist. Featuring a rich, crumbly shortcrust pastry made from chilled unsalted butter and a hint of sweetness from caster sugar, these pies encase a luscious filling of spiced mincemeat, making every bite effortlessly decadent. The secret to their irresistible texture lies in the perfectly balanced dough, chilled and kneaded for a tender finish that melts in your mouth. With just 30 minutes of prep time and a golden bake in under 20 minutes, these homemade mince pies are ideal for the holiday season, whether you’re entertaining guests or enjoying cozy moments by the fire. A final dusting of powdered sugar adds a festive touch to these little bites of perfection. Bake a batch of this Christmas classic and enjoy a warm, flaky treat that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, chilled and cubed
- 50 grams Caster sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 300 grams Mincemeat
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, add the all-purpose flour and chilled, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the caster sugar to combine.
Add the egg yolk and 2 tablespoons of cold water, mixing with a knife until the dough starts to come together. If necessary, add a tiny bit more water, a teaspoon at a time, to help bind the dough.
Turn the dough out onto a lightly floured surface and gently knead until it comes together into a smooth ball. Wrap in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 200°C (180°C fan) or 400°F. Grease a 12-hole muffin tin.
On a floured surface, roll out the chilled dough to about 3mm thick. Use a circular cutter (about 7.5cm/3in) to cut out 12 discs for the bases and a smaller cutter (around 6cm/2.5in) for the lids.
Gently press the larger discs into the prepared muffin tin holes. Fill each pastry base with a generous teaspoon of mincemeat.
Place the smaller discs on top of the mincemeat-filled bases, pressing the edges gently to seal. Use a sharp knife to cut a small slit in the center of each lid to allow steam to escape.
Bake in the preheated oven for 18–20 minutes, or until golden and crisp.
Let the mince pies cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 476.4 g | 173% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 262.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 764 mg | 16% | |
*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.
