Christmas Delicious Mince Pies Recipe
These luxurious deep-filled mince pies represent the pinnacle of Christmas baking, combining buttery, melt-in-your-mouth pastry with a rich, spiced fruit filling. The recipe has been refined to ensure consistent results, whether you’re a novice baker or an experienced hand in the kitchen.
What sets these mince pies apart is the unique pastry technique and the enhanced mincemeat filling. The combination of melted butter and chocolate in the filling creates an indulgent depth of flavor, while the precision rolling method ensures perfectly crisp, golden cases every time.
Easy To Make Mince Pies
Ingredients
For the Pastry
- 350g plain flour
- 225g cold unsalted butter, cubed
- 100g golden caster sugar
- 1 large egg, beaten
- 2-3 tbsp cold water
For the Luxury Filling
- 750g quality mincemeat
- 50g unsalted butter, melted
- 50g dark chocolate, finely chopped
- 1 Bramley apple, finely diced
- Zest of 1 orange and 1 lemon
- 3 tbsp brandy (optional)
Baking Instructions
- Prepare the Pastry
- Place flour and butter in food processor
- Pulse until mixture resembles breadcrumbs
- Add sugar, pulse briefly
- Add egg and 2 tbsp water while machine runs
- Only add third tbsp water if needed
- Form into disc, wrap, chill 30 minutes
- Roll and Line
- Place pastry between two plastic sheets
- Roll to 3mm thickness
- Cut 12 bases (9cm) and 12 lids (7cm)
- Line muffin tin with larger circles
- Chill lined tin while preparing filling
- Prepare Filling
- Mix mincemeat with melted butter
- Stir in chocolate while butter is warm
- Add diced apple and zests
- Add brandy if using
- Let cool 10 minutes
- Assembly
- Fill cases with 50g mixture each
- Brush edges with water
- Apply lids and seal edges
- Make small steam hole in each
- Chill 20 minutes before baking
- Baking
- Preheat oven to 200°C (185°C fan)
- Bake 15-18 minutes until golden
- Cool in tin 5 minutes
- Transfer to wire rack
- Dust with icing sugar when cool
Top Tips
- Use plastic sheets instead of flour for rolling
- Chill pastry between each stage
- Don’t overfill pies – leave 5mm gap at top
- Make steam holes to prevent filling leakage
- Cool completely before storing
Variations
- Frangipane Topped: Replace pastry lids with almond mixture
- Crumble Topped: Use butter, flour, sugar crumble topping
- Citrus Pastry: Add orange zest to pastry mix
- Alcohol-Free: Replace brandy with apple juice
Nutritional Information (per pie)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Fat | 18g |
| Carbs | 52g |
| Protein | 4g |
| Sugar | 32g |
| Fiber | 2g |
FAQ
Q: Can these be frozen?
A: Yes, freeze unbaked up to 3 months. Bake straight from frozen, adding 5 minutes to cooking time.
Q: How long do they keep?
A: 5 days in airtight container at room temperature, 2 weeks in fridge.
Q: Can I make them ahead?
A: Yes, both pastry and filling can be made 3 days ahead and stored separately in the fridge.
Q: Why did my filling leak?
A: Either overfilled cases, inadequate sealing, or no steam holes. Ensure all three are addressed for perfect results.
Conclusion
These deep-filled luxury mince pies are more than just a Christmas treat – they’re a celebration of traditional British baking with a modern twist. The combination of rich, buttery pastry and the enhanced mincemeat filling creates an exceptional festive delicacy that will impress family and friends alike. Whether served warm with brandy butter or cold with afternoon tea, these mince pies represent the perfect balance of texture and flavor. Master this recipe, and you’ll have a cherished addition to your Christmas baking repertoire for years to come.
