Deep-Filled Mince Pies Recipe
Introduction
These deep-filled mince pies are a delightful festive treat, bursting with rich mincemeat enclosed in a tender, buttery pastry. Easy to make and perfect for sharing, they’re sure to become a holiday favorite.
Ingredients
- 225g cold butter, chopped
- 350g plain flour
- 100g icing sugar, plus extra for dusting
- 410g jar mincemeat
Instructions
- Step 1: Heat the oven to 200C (180C fan)/gas mark 6. Rub the cold butter into the flour and 100g icing sugar using your fingertips or blend in a food processor until the mixture forms a ball. You don’t need to add any liquid or chill the dough.
- Step 2: Knead the dough briefly, then cut it into 12 equal pieces.
- Step 3: For each piece, cut off two-thirds and press this larger portion into the base and up the sides of a muffin tin hole to form the pastry case. Repeat for all 12 cases.
- Step 4: Spoon mincemeat into each pastry case; it won’t completely fill them, leaving room for the lids.
- Step 5: Take the remaining smaller third pieces of pastry, roll each into a ball, and flatten into discs to make lids for the pies.
- Step 6: Place a lid on each pie, folding down the edges of the base pastry to seal it. Prick the tops a few times with a fork.
- Step 7: Bake in the oven for 12–15 minutes until the pies are pale golden. Cool in the tins for about 10 minutes, then twist gently to loosen them and carefully remove.
- Step 8: Dust with icing sugar before serving.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or mixed spice to the pastry dough.
- Try using homemade mincemeat or a mix of dried fruits soaked in brandy for a personal touch.
- Freeze unbaked pies for up to 6 weeks; defrost fully before baking as directed.
Storage
Store baked mince pies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze once cooled in a sealed container for up to 6 weeks. Reheat in a warm oven for about 10 minutes before serving to refresh the pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry in advance?
Yes, you can prepare the pastry dough a day ahead and keep it wrapped in the refrigerator. Let it come to room temperature before assembling the pies.
What type of mincemeat is best to use?
A good quality jarred mincemeat works well for convenience, but you can also use homemade mincemeat for a fresher, richer flavor.
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Deep-Filled Mince Pies Recipe
- Total Time: 27-30 minutes
- Yield: 12 mince pies 1x
Description
Deliciously deep-filled mince pies with a buttery, crumbly pastry shell encasing rich, spiced mincemeat. These traditional festive treats are easy to make, featuring a simple rubbed butter pastry and a generous filling, perfect for holiday celebrations or cozy winter afternoons.
Ingredients
Pastry
- 225g cold butter, chopped
- 350g plain flour
- 100g icing sugar, plus extra for dusting
Filling
- 410g jar mincemeat
Instructions
- Make the pastry: Heat the oven to 200°C (180°C fan)/gas mark 6. Rub the cold butter into the plain flour and icing sugar with your fingertips until the mixture comes together in a ball. Alternatively, blend in a food processor. There is no need to add liquid or chill the dough. Knead briefly, then divide into 12 equal pieces.
- Form the bases: Take one piece of dough at a time, cut off two-thirds of it, and press this larger piece into the base and up the sides of a muffin tin hole to form the pie shell. Repeat this for all 12 muffin holes.
- Add the filling: Spoon the jarred mincemeat into the prepared pastry cases, filling them generously but noting that the filling will not completely fill each case.
- Create the lids: Roll the remaining smaller pieces of pastry into balls, then flatten each into a disc to form the mince pie lids. Place one on top of each filled pastry case, then tuck the excess pastry from the sides down to seal the pies. Prick the top of each pie a few times with a fork to vent.
- Freeze or bake: These pies can be frozen for up to 6 weeks; if frozen, defrost before baking. Bake the mince pies in the preheated oven for 12 to 15 minutes or until they turn pale golden.
- Cool and serve: Allow the pies to cool in the tins for about 10 minutes. Then gently twist the pies to loosen them and carefully remove from the tins when cool. Dust with icing sugar just before serving to add a festive touch.
Notes
- The pastry does not need chilling or added liquid, which speeds up preparation.
- Pricking the tops prevents the pies from bursting while baking by allowing steam to escape.
- You can freeze the assembled mince pies unbaked for up to 6 weeks; bake from fully defrosted.
- For crispier bottoms, use a metal muffin tin rather than silicone.
- Use good-quality mincemeat for the best flavor and richly spiced filling.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pies, festive dessert, Christmas baking, traditional British pies, holiday treats
