Traditional Christmas Mince Pies with Spiced Fruit
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 375g high-quality shortcrust pastry (store-bought or homemade)
- 400g jar of high-quality fruit mincemeat
- 1 small Granny Smith apple, finely grated
- Zest of 1 large orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon brandy or orange juice (optional)
- 1 large egg, beaten (for glazing)
- Icing sugar, for dusting
Instructions
- Preheat your oven to 200°C (400°F) or 180°C for fan ovens. Lightly grease a 12-hole muffin tin or bun tin with a little butter or cooking spray to ensure the pies release easily after baking.
- In a medium mixing bowl, empty the jar of mincemeat. Add the grated apple, orange zest, cinnamon, ginger, and cloves. If you like a little extra warmth, stir in the brandy or orange juice. Mix thoroughly until all the spices are evenly distributed through the fruit.
- On a lightly floured surface, roll out your shortcrust pastry to the thickness of a pound coin (about 3mm). Use a 3-inch (8cm) round fluted cutter to stamp out 12 circles for the bases. Use a 2.5-inch (6cm) cutter or a star-shaped cutter to stamp out 12 lids for the tops.
- Gently press the larger pastry circles into the holes of your prepared tin. Ensure the pastry reaches up the sides of each hole. Prick the bottom of each pastry case once or twice with a fork to prevent air bubbles.
- Spoon a generous tablespoon of the spiced fruit mixture into each pastry case. Be careful not to overfill them, as the mixture can bubble over and stick to the tin during baking.
- Place the smaller pastry circles or star shapes on top of the filling. If using full circles, lightly press the edges together to seal. Brush the tops of the pastry with the beaten egg. This will give the pies a beautiful golden-brown shine.
- Place the tin in the center of the oven and bake for 15 to 20 minutes. The pastry should be golden brown and the filling should be bubbling. Once done, remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.