Are you dreaming of cozy nights in, filled with the warm, comforting aroma of freshly baked mince pies? This recipe, inspired by the legendary Mary Berry, will guide you through creating these delicious festive treats. Perfect for holiday gatherings or a simple, heartwarming dessert, these mince pies are surprisingly easy to make and guaranteed to impress. Whether you're a seasoned baker or a kitchen novice, this recipe offers a delightful blend of traditional flavors and simple instructions. Let's get baking!
Ingredients:
For the pastry:
- 225g plain flour
- 110g cold unsalted butter, cubed
- 50g lard, cubed (for extra flakiness!)
- Pinch of salt
- 5-7 tbsp ice water
For the mincemeat filling:
- 450g good quality mincemeat (homemade or shop-bought – we're not judging!)
Instructions:
Making the pastry:
- Combine dry ingredients: In a large bowl, sift together the flour and salt.
- Cut in fats: Add the cold cubed butter and lard. Using your fingertips, rub the fats into the flour until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.
- Add water gradually: Stir in the ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and results in a flakier pastry.
Assembling and Baking the Mince Pies:
- Preheat the oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Roll out the pastry: On a lightly floured surface, roll out half of the chilled pastry to about 3mm thickness.
- Cut out circles: Use a 7.5cm round cookie cutter (or a glass) to cut out circles of pastry.
- Fill the pies: Press each pastry circle into a mini muffin tin. Fill each pastry case with a generous spoonful of mincemeat.
- Top the pies: Roll out the remaining pastry and use a smaller cutter (or a knife) to cut out smaller circles for the pie tops. You can create decorative shapes if desired. Brush the edges of the pastry cases with a little water for better adhesion.
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- Cool: Let the mince pies cool slightly in the tin before carefully transferring them to a wire rack to cool completely.
Tips for Perfect Mince Pies:
- Use cold ingredients: Cold butter and lard are essential for a flaky pastry.
- Don't overwork the dough: Overmixing develops the gluten, resulting in a tough pastry.
- Blind baking (optional): For extra crispy bottoms, you can blind bake the pastry cases for 10 minutes before adding the mincemeat.
- Creative toppings: Get creative with your toppings! Try sprinkling with demerara sugar or decorating with pastry cutouts.
Variations:
- Spiced mincemeat: Add a pinch of cinnamon, nutmeg, or allspice to your mincemeat for an extra layer of warmth.
- Boozy mincemeat: Incorporate a splash of brandy or rum into your mincemeat for a festive kick.
- Vegetarian/Vegan mincemeat: Use a good quality vegetarian or vegan mincemeat substitute.
Nutritional Information (per pie - approximate):
This will vary depending on the specific ingredients used. However, a typical mince pie contains approximately:
- Calories: 250-300
- Fat: 15-20g
- Sugar: 15-20g
Enjoy these delicious homemade mince pies! They're the perfect treat for any occasion, and a wonderful way to share the joy of homemade cooking. They make great quick dinner ideas for a festive treat, and are a perfect addition to your homemade cooking repertoire of healthy meals and delicious dishes. These are sure to become one of your best recipes.