Speedy Mince Pies

Delicious, buttery pastry filled with sweet and spiced mincemeat — a festive classic that’s quick and easy to make. Perfect for holiday gatherings, tea time, or as a sweet treat anytime during the season.

Why You’ll Love This Recipe

• Quick and easy version of traditional mince pies without compromising flavor
• Buttery, crisp pastry with sweet, spiced mincemeat filling
• Perfect for holiday parties, gifts, or cozy winter treats
• Can be made ahead and frozen for convenience
• Fun to make with kids or for festive baking sessions

Ingredients

For the Pastry

• 2 ½ cups (320 g) all-purpose flour
• 1 cup (225 g) unsalted butter, cold and cubed
• ½ cup (60 g) powdered sugar
• 1 large egg
• 2–3 tbsp cold water

For the Filling

• 1 ½ cups (400 g) mincemeat (store-bought or homemade)
• Optional: a pinch of cinnamon or nutmeg for extra warmth

For Topping / Optional

• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

Instructions

1. Preheat & Prep

• Preheat oven to 375 °F (190 °C).
• Grease a mini muffin tin or line with paper liners.

2. Make the Pastry

• In a large bowl, rub cold butter into flour until mixture resembles fine breadcrumbs.
• Stir in powdered sugar.
• Add egg and mix until dough starts to come together, adding cold water 1 tbsp at a time as needed.
• Form dough into a disk, wrap in plastic wrap, and chill for 15 minutes.

3. Roll & Cut

• Roll out chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
• Use a round cutter slightly larger than your muffin tin cavities to cut pastry circles.
• Gently press pastry circles into prepared muffin tin to form little cases.

4. Fill & Top

• Spoon about 1–2 tsp of mincemeat into each pastry case.
• Optional: cut smaller rounds or stars from remaining dough to cover pies, or leave open.
• Brush tops with beaten egg for a golden finish.

5. Bake

• Bake for 18–22 minutes, or until pastry is golden and crisp.
• Remove from oven and let cool slightly before removing from tin.

6. Serve

• Dust with powdered sugar if desired.
• Serve warm or at room temperature with tea, coffee, or mulled wine.

You Must Know

• Using cold butter in the pastry ensures a flaky texture.
• Don’t overfill pastry cases to prevent spillage while baking.
• Chill dough to make it easier to handle and prevent shrinking in the oven.
• Mincemeat can be store-bought or homemade depending on preference.

Pro Tips

• Use a small spoon or piping bag to fill pastry cases neatly.
• Freeze baked pies for later — reheat in a warm oven before serving.
• Decorate tops with festive shapes for a holiday touch.
• For extra flavor, add a pinch of mixed spice or ground ginger to mincemeat.

Ingredient Substitutions

• Butter: Use margarine or plant-based butter if desired.
• Mincemeat: Can substitute with fruit jam mixed with raisins and warm spices for a lighter version.
• Flour: Whole wheat pastry flour works, but texture will be slightly denser.
• Sugar: Use coconut sugar or maple sugar in pastry for subtle flavor variation.

Serving Suggestions

• Serve warm with a dollop of cream or custard.
• Pair with mulled wine or hot chocolate for festive gatherings.
• Arrange on a holiday platter with assorted cookies or small desserts.
• Ideal for gifting — wrap a few pies in parchment and ribbon.

Storage Tips

• Store in an airtight container at room temperature for 2–3 days.
• Can be frozen after baking — thaw and reheat in a warm oven.
• Avoid refrigeration if possible, as pastry may lose crispness.

Frequently Asked Questions

→ Can I make these ahead of time?
Yes — pies can be baked ahead and stored in airtight containers or frozen for later.

→ Can I use pre-made pastry?
Absolutely — ready-rolled shortcrust or puff pastry works for a quick version.

→ Can I make them smaller or larger?
Yes — adjust baking time slightly depending on size.

→ Can I use dried fruit instead of mincemeat?
Yes — soak dried fruit in warm juice or liqueur with spices for similar flavor.

Enjoy your Speedy Mince Pies — buttery, spiced, and perfectly festive little treats for any occasion!

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