British Mince Pies are aromatic and fragrant sweets typical of Anglo-Saxon pastry making, prepared for the Christmas and New Year holidays. Usually eaten at teatime, they are traditionally left under the tree on Christmas Eve as a gift from children to Santa Claus, along with a small glass of liqueur and a carrot for the reindeer.
These are small tartlets made with a crumbly pie crust, an eggless dough similar to shortcrust pastry, which encloses a rich and spicy filling called mincemeat (or fruit mincemeat in the American version) because, originally, it was savory and called for minced meat. Today, however, it is made with apples, mixed candied fruit, brown sugar, blanched almonds, raisins, dried red fruits and apricots, butter, cinnamon, ginger, lemon zest, and brandy.
Making them is simple, but requires a bit of patience: the filling ingredients must be mixed and left to macerate in the refrigerator for at least 48 hours, preferably several days; some people even prepare them weeks in advance, so they can fully infuse their flavor. Then, simply assemble the tarts, rolling out the dough into a thin layer, cutting out 9 cm diameter discs, and placing them in a muffin tin. Spread the fruit mixture on top, and garnish with a decorative star.
Like all ancient recipes, this one also has some variations, mainly regarding the filling ingredients and the maceration times. The only essential rule: always include dried red fruits, nuts, and the alcohol. Once ready, mince pies will keep for over a week and are delicious both warm and cold: they are ideal as a snack or as a happy ending to a meal.
Ingredients
How to Make British Mince Pies
Collect the apple, peeled and cut into cubes, the brown sugar, the flaked almonds and the mixed candied fruit in a bowl.
Collect the apple, peeled and cut into cubes, the brown sugar, the flaked almonds and the mixed candied fruit in a bowl.
Add the raisins, dried red fruits and dried apricots, all finely chopped with a knife, then pour in the brandy.
Add the raisins, dried red fruits and dried apricots, all finely chopped with a knife, then pour in the brandy.
Complete with the ginger and cinnamon powder, the warm melted butter and the grated lemon zest.
Complete with the ginger and cinnamon powder, the warm melted butter and the grated lemon zest.
Mix the ingredients thoroughly.
Mix the ingredients thoroughly.
Cover the bowl with a sheet of cling film and let the filling rest in the refrigerator for 48 hours.
Cover the bowl with a sheet of cling film and let the filling rest in the refrigerator for 48 hours.
Once the filling has soaked, prepare the mince pie dough: collect the flour, a pinch of salt and the cold butter from the fridge in a bowl, then work them with your hands, rubbing the butter and the flour together.
Once the filling has soaked, prepare the mince pie dough: collect the flour, a pinch of salt and the cold butter from the fridge in a bowl, then work them with your hands, rubbing the butter and the flour together.
You should get a sandy mixture.
You should get a sandy mixture.
Pour in the cold water and continue to work the dough quickly, compacting it but without overheating it.
Pour in the cold water and continue to work the dough quickly, compacting it but without overheating it.
Form a smooth dough and wrap it in cling film and put it in the fridge for 1 hour.
Form a smooth dough and wrap it in cling film and put it in the fridge for 1 hour.
Once the resting time has elapsed, take 3/4 of the dough and roll it out between two sheets of baking paper to a thickness of 4 mm.
Once the resting time has elapsed, take 3/4 of the dough and roll it out between two sheets of baking paper to a thickness of 4 mm.
Lightly flour a 9cm diameter pastry cutter and cut out several discs, kneading and rolling out the remaining dough again to create more. If it gets too hot, shape it into a ball and put it back in the refrigerator or freezer for a few minutes.
Lightly flour a 9cm diameter pastry cutter and cut out several discs, kneading and rolling out the remaining dough again to create more. If it gets too hot, shape it into a ball and put it back in the refrigerator or freezer for a few minutes.
Butter and flour a muffin pan and place the dough discs into each cavity. Dip the bottom of a coffee glass in the flour and use it to compact the dough.
Butter and flour a muffin pan and place the dough discs into each cavity. Dip the bottom of a coffee glass in the flour and use it to compact the dough.
Take the filling from the fridge, quickly mix the ingredients and fill each basket with them.
Take the filling from the fridge, quickly mix the ingredients and fill each basket with them.
Roll out the dough you kept aside and, using a special cutter, cut out stars slightly smaller than the diameter of the tartlets.
Roll out the dough you kept aside and, using a special cutter, cut out stars slightly smaller than the diameter of the tartlets.
Place the dough stars in the center of each tartlet and place everything in the refrigerator for 30 minutes. After this time, bake the mince pies in a preheated oven at 350°F/180°C for 25 minutes or until golden brown.
Place the dough stars in the center of each tartlet and place everything in the refrigerator for 30 minutes. After this time, bake the mince pies in a preheated oven at 350°F/180°C for 25 minutes or until golden brown.
Once ready, take them out of the oven, let them cool completely, then transfer them to a cookie rack and, if you like, leave them plain or sprinkle them with icing sugar.
Once ready, take them out of the oven, let them cool completely, then transfer them to a cookie rack and, if you like, leave them plain or sprinkle them with icing sugar.
Enjoy!
Enjoy!
Cooking Tips
- If you like, you can replace the brandy with rum, Grand Marnier, or, if you prefer fruity flavors, sherry; for a non-alcoholic version, you can macerate the fruit with orange juice, apple juice, or a mix of the two.
- Instead of pie crust, you can use shortcrust pastry or puff pastry, either homemade or ready-made.
- To make the mince pies even more delicious, you can spread a thin layer of custard or orange marmalade over the base.
Mince Pies' History and Curiosities
The recipe for mince pies appears to date back to the 13th century, when European crusaders brought from the East preparations containing meat, fruit, and spices that, according to tradition, symbolically represented the gifts of the Magi to the Baby Jesus. Originally, a single large pie was made, also called "mutton pie," "shrid pie," and "Christmas pie." The main ingredients included minced meat, pork or lamb fat, dried fruit, cinnamon, cloves, and nutmeg.
During the English Civil War, however, mince pies were opposed by the Puritans, who considered them a symbol of Catholic "idolatry." Despite these restrictions, the tradition of eating them in December continued until the Victorian era, when the meat was eliminated and smaller pies began to be made than the original.
Today, mince pies, generally prepared without meat (but sometimes with the addition of animal fats, such as lard), remain a typical Christmas dessert, loved and consumed throughout the United Kingdom and Ireland, as well as in North America, Australia, and New Zealand. According to Anglo-Saxon folklore, eating them from Christmas Day until Twelfth Night brings happiness throughout the year.
How to Store Any Leftovers
Once ready, the mince pies can be stored at room temperature, under a glass cake dome or tightly closed in an airtight container, for around 10 days.
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