Traditional British Mincemeat Pies
A classic holiday dessert, these crumbly, sweet, and sticky mincemeat pies are perfect for your Christmas celebration.
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Instructions
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Preheat oven to 400 F (200 C / Gas Mark 6).
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Combine 350g flour, 225g cold cubed butter (or butter/lard mix), and 1 pinch salt in a bowl; rub until it resembles rough sand.
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Stir in 1 beaten egg with a cold knife, then gradually add cold water until the dough binds without stickiness.
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Wrap the dough and chill for 15-30 minutes.
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On a floured surface, roll out 2/3 of the pastry to 1/8 inch thick and cut circles to line muffin or bun tin cups.
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Fill lined cups 2/3 full with mincemeat.
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Roll remaining pastry to 1/8 inch thick and cut smaller circles or decorative shapes for lids.
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Dampen tart edges with cold water, press on lids, and create a small steam vent hole in each pie.
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Bake for 20 minutes (15 minutes for canapé-sized) until golden brown.
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Cool pies, then sprinkle with confectioners' sugar.