A couple of weeks back I promised you that as soon as 4 weeks was up after making part 1 of this recipe the mincemeat filling we would get started on making some mincemeat pies.
You can read about “What is mincemeat pie?” and “The history of mincemeat pie” in the link above if you want more background about this lovely festive treat.
Today I am using the mincemeat that has been maturing over the last few weeks.
As I opened the jar of mincemeat filling that I recently made my heart just melted it took me right back home to eating Christmas pies with my family with a cuppa tea!
My sisters and I would always fight over the mincemeat pies as there was five 0f us in the family.
There would always be couple of mincemeat pies left and after mum got hers we were down to the last one which we would wrestle over. My dad on the other hand doesn’t really like mince pies as he prefers his apple pies.
My kids were there when I opened the jar of mincemeat asking what we were going to make today as a family because I love involving my children and teaching them family traditions.
I said today we are making a special treat that only comes at Christmas. Ooh said my eldest just like Santa bringing us presents.
I had to laugh kids can be so funny sometimes but I’m happy that they don’t complain about wanting to learn how to cook. The youngest she just wants to get in there and start tasting and this is before the mincemeat pies are even baked.
I also have some mincemeat pie orders from my UK friends asking if they can have some too. I may have to get Christmas orders in early next year as they are flying out the door.
- Shortcrust pastry
- 8oz/227g plain flour
- 60z/170g butter
- ⅓ cup caster sugar
- 1 egg (separated)
- Cold water for mixing
- Flour for dusting
- 1 Jar mincemeat
- Butter for greasing
- Milk for brushing
- Icing sugar or caster sugar (extra fine sugar) for dusting
- Sieve the flour into a bowl
- Run in the butter until the mixture resembles fine breadcrumbs.
- Add sugar and mix well. Now add the egg yolk into the mixture and enough water to form a soft dough.
- Roll out the dough to at thickness of ½ inch rounds
- Heat the oven to 200oC/400oF. Roll out the pastry as thinly as possible on a lightly floured board
- Using a plain round cutter, cut out 24 circles. Then with a smaller cutter cut out another 24 these will be the lids for the pies.
- Grease muffin pans, dust them with flour and line them with the larger circles.
- Fill each one with mincemeat, around ½ teaspoon, and then brush the edges with milk. (click link in blog post to read >> how to make mincemeat)
- Press the smaller rounds on top and seal the edges.
- Brush the tops with milk
- Sprinkle a little sugar over the tops of the pies
- Bake for 25-30 minutes until the pastry is light golden brown.
- Cool in the tins, and then transfer the pies to a wire rack to become cold.
- Store them in an airtight tin.
- Just before serving, dust the tops with icing sugar and serve warm.
These pies are called Double-crust Mincemeat Pies only because we will be topping them off with a pastry lid. The pies can be frozen for up to 6 months and when needed just thaw at room temperature.
What a better way to spend a cold winters evening with friends and family by indulging in some homemade mince pies. I usually serve mine with some whipped cream or brandy butter just for an extra bit of luxury.
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