Mini Mince Pies
These ultimate buttery mince pie bites are the perfect festive treat! With their perfectly flaky, melt-in-your-mouth pastry and deliciously spiced filling, they’re the ideal snack for holiday gatherings. You can save time by using store-bought mince pie filling, or if you’re feeling a bit more adventurous, make your own quick and easy homemade version. Either way, these bite-sized pies are sure to be a crowd-pleaser this Christmas season!
For the Mince Meat Filling:
- 210g sultanas, raisins, or a mixture of both
- 2 medium apples, peeled, cored, and diced
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 80g soft brown sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- ½ teaspoon mixed spice
- 2-3 tablespoons water
- 2-3 tablespoons brandy/rum
For the Pastry:
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- extra caster sugar for sprinkling
Instrcutions:
For the Mince Meat Filling:
1. Place sultanas (or raisins), apples, orange juice and zest, lemon juice and zest, soft brown sugar, ground cinnamon, a pinch of nutmeg, mixed spice, and 2 tablespoons of water in a medium saucepan.
2. Put the saucepan over medium heat and bring the mixture to a simmer.
3. Once simmering, lower the heat slightly and let it gently simmer with the lid on for 5-8 minutes, stirring occasionally, until the apples are tender and the sugar has dissolved.
4. If the mixture looks dry, add an extra splash of water to maintain a moist consistency.
5. Remove the saucepan from the heat and add the brandy/rum. Let the mixture cool completely before using. The mince meat can be stored in the fridge or freezer for later use.
For the Pastry:
1. Place plain flour and softened unsalted butter in a bowl. Rub together until the mixture reaches a crumb consistency. (this can be done on a food mixer)
2. Add caster sugar and beaten egg. Mix until fully combined.
3. Tip the mixture onto a lightly floured surface and fold it together gently until the pastry comes together. Be careful not to overwork it.
4. Wrap the pastry in cling film and chill for 10 minutes. Preheat the oven to 200°C fan.
5. Roll out the pastry to about 3mm thick.
6. Using a round cutter (about 5.5cm for mini cases and 10cm for muffin cases) place them into muffin trays. Spoon 1 tsp of the mincemeat mixture into each base.
7. Re-roll the remaining pastry to cut out shapes for the tops. Press the lids onto each pie to seal. Brush with beaten egg the pastry edges and tops and sprinkle with extra caster sugar.
8. Bake the mince pies for 10 minutes (mini) and 15-20 minutes (muffin). Don’t underbake as you don’t want soggy pastry:)
9. Once baked, leave the pies to cool before carefully removing them from the muffin trays. Enjoy Warm!