Melt in the Mouth Mince Pies
Indulge in the festive magic of these *Melt in the Mouth Mince Pies*, a classic holiday treat with a buttery twist. Featuring a rich, crumbly shortcrust pastry made from chilled unsalted butter and a hint of sweetness from caster sugar, these pies encase a luscious filling of spiced mincemeat, making every bite effortlessly decadent. The secret to their irresistible texture lies in the perfectly balanced dough, chilled and kneaded for a tender finish that melts in your mouth. With just 30 minutes of prep time and a golden bake in under 20 minutes, these homemade mince pies are ideal for the holiday season, whether you’re entertaining guests or enjoying cozy moments by the fire. A final dusting of powdered sugar adds a festive touch to these little bites of perfection. Bake a batch of this Christmas classic and enjoy a warm, flaky treat that’s as beautiful as it is delicious!
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, chilled and cubed
- 50 grams Caster sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 300 grams Mincemeat
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
In a large mixing bowl, add the all-purpose flour and chilled, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Step 2
Stir in the caster sugar to combine.
Step 3
Add the egg yolk and 2 tablespoons of cold water, mixing with a knife until the dough starts to come together. If necessary, add a tiny bit more water, a teaspoon at a time, to help bind the dough.
Step 4
Turn the dough out onto a lightly floured surface and gently knead until it comes together into a smooth ball. Wrap in plastic wrap and refrigerate for 20 minutes.
Step 5
Preheat the oven to 200°C (180°C fan) or 400°F. Grease a 12-hole muffin tin.
Step 6
On a floured surface, roll out the chilled dough to about 3mm thick. Use a circular cutter (about 7.5cm/3in) to cut out 12 discs for the bases and a smaller cutter (around 6cm/2.5in) for the lids.
Step 7
Gently press the larger discs into the prepared muffin tin holes. Fill each pastry base with a generous teaspoon of mincemeat.
Step 8
Place the smaller discs on top of the mincemeat-filled bases, pressing the edges gently to seal. Use a sharp knife to cut a small slit in the center of each lid to allow steam to escape.
Step 9
Bake in the preheated oven for 18–20 minutes, or until golden and crisp.
Step 10
Let the mince pies cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Once cooled, dust the tops with powdered sugar before serving.
Nutrition Facts
| Serving size | (786.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2957.9 |
| Total Fat 108.7g | 0% |
| Saturated Fat 66.2g | 0% |
| Cholesterol 457.4mg | 0% |
| Sodium 60.7mg | 0% |
| Total Carbohydrate 476.4g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 262.1g | |
| Protein 30.2g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 144.0mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 763.9mg | 0% |
Source of Calories