English Mince Pies
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes, 30 minutes unattended
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups all-purpose flour, sifted
- 1½cups unsalted butter
- 1teaspoon salt
- 2teaspoons sugar
- 1beaten egg
- About 4 to 6 tablespoons cold water
- 28-ounce jars mincemeat
- ½cup brandy
Nutritional analysis per serving (24 servings)
225 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 3 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
- Step 4
Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.
Private Notes
Comments
These turned out well in a shallow tin (about 1/2" deep) but I had a mess with the first ones I made in a cupcake tin per recipe. Loved the crust which had nice balance. And, I preferred using the deeper tin than my usual mince pie tin which is very flat (maybe 3/8" deep) with sloped sides since you get a better pastry-mincemeat balance.
I had the same problem as another baker with use of cupcake tins. Also, the cooking time was more like 16+ minutes rather than 8 - 10 minutes. Additionally, 1/2 cup brandy made the mince too liquid, at least in the mince that I was using (which is pretty typical of British mince). I added more mince to address it, but still too much. I've made mince pies before more successfully -- I think I'll try to find that recipe and revert to it.
Agreed. Baking time is around 16 minutes give or take. Otherwise a nice recipe. I cut it in half and had 12 generous little pies. All we needed.
Good recipe but... First, excellent crust. I did make my crust in the food processor and it sat in the fridge overnight and was perfect: tender, delicious, very easy to work with. Yes, too much Brandy. I actually just dribbled it in until I had the consistency I was looking for. In total maybe 1/3 cup. I used both muffin tin and tart pan. I like the muffin tin the best, also. Too much crust or not enough filling. I ended up making a dozen tart shells, too, so not a bad thing.
I had the same problem as another baker with use of cupcake tins. Also, the cooking time was more like 16+ minutes rather than 8 - 10 minutes. Additionally, 1/2 cup brandy made the mince too liquid, at least in the mince that I was using (which is pretty typical of British mince). I added more mince to address it, but still too much. I've made mince pies before more successfully -- I think I'll try to find that recipe and revert to it.
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