Estimated reading time: 5 minutes
Today, I am using the mincemeat maturing over the last few weeks to make my buttery double-crusted mincemeat pies finally.
Easy Christmas Scottish Mincemeat Pies
A couple of weeks back, I promised you that we would start making mincemeat pies as soon as four weeks were up after sharing part 1 of this recipe, the mincemeat pie filling.
You can read “What is mincemeat pie?” and “The history of mincemeat pie” in the link above for more background about this lovely festive treat.
Homemade Scottish Mincemeat Pie
My heart just melted as I opened the jar of mincemeat filling that I had recently made. It took me right back home to eat Christmas pies with my family with a cup of tea!
My sisters and I would always fight over the mincemeat pies, as there were five of us in the family.
There would always be a couple of mincemeat pies left, and after Mum got hers, we were down to the last one we would wrestle over.
On the other hand, my dad doesn’t like mince pies as he prefers his apple pies.
My kids were there when I opened the mincemeat jar, asking what we would make today 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 they don’t complain about wanting to learn to cook.
The youngest wants to get in there and start tasting, and this is before the mincemeat pies are even baked.
Selling Mincemeat Pies
I also have some mincemeat pie orders from my UK friends, asking if they buy them from me.
I may have to get Christmas mincemeat pie orders in early next year as they fly out the door.
How To Make Easy Mincemeat Pies
If you haven’t started that process, you can find my recipe for making the mincemeat pie filling on the blog.
The curing for mincemeat takes about four weeks, so you will want to start with that before you take on part 2 of my recipe.
Mincemeat Pies
- Recipe Type: Mincemeat Pies
- Cuisine: Christmas
- Author: Nicola Don
- Prep time: 30 mins
- Cook time: 30 mins
- Total time: 1 hour
- Serves: 24
The first recipe will teach you how to make and store the mincemeat and, today, how to make buttery double-crusted mincemeat pies.
Ingredients
- Shortcrust pastry
- 8oz/227g plain flour
- 6oz/170g butter
- 1/3 cup caster sugar
- One egg (separated)
- Coldwater for mixing
- Flour for dusting
- 1 Jar pre-made mincemeat filling
- Butter for greasing
- Milk for brushing
- Icing sugar or caster sugar (extra fine sugar) for dusting
Instructions
- 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 a 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 the link in the 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, 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.
Why Use Double-Crust For Mincemeat Pies?
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 six months and, when needed, thaw at room temperature.
What better way to spend a cold winter evening with friends and family than 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.
Enjoy
Nicky x
Scottish Double-Crust Mincemeat Pies
The first recipe will teach you how to make and store the mincemeat and, today, how to make buttery double-crusted mincemeat pies.
Ingredients
- Shortcrust pastry
- 8oz/227g plain flour
- 6oz/170g butter
- 1/3 cup caster sugar
- One egg (separated)
- Coldwater for mixing
- Flour for dusting
- 1 Jar pre-made mincemeat filling
- Butter for greasing
- Milk for brushing
- Icing sugar or caster sugar (extra fine sugar) for dusting
Instructions
- 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 a 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 the link in the 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, 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.
Nicola, I’m drooling just looking at these!!! Definitely something to try next year so I can start getting the ingredients worked into the grocery budget nice and early!!! My sister-in-law’s hubby loves mincemeat but she doesn’t so I might just have to make some for him…… Mind you I’ll be saving some for me and who ever sneaks some if I’m not looking!!, lol!!
The mince meat I made years ago was moe of a meat base item but my late father-in-law loved it!! He had It at our place and I swear he ate half the pie!!! I should track down that recipe and post it on Mr CBB’s site…..
Another awesome recipe Nicola!!!!! Thank you for sharing it!,
This is a great recipe to try Christine and the pastry is one of the simplest and softest to make:). If I could post it out one would be zooming out to you lol!