Description

Classic Mince Pies are a holiday favorite, featuring a buttery, flaky pastry filled with a spiced mincemeat mixture of dried fruits, warming spices, and a hint of citrus.

Ingredients

2 ½ cups (315g) all-purpose flour

1 cup (225g) unsalted butter, cold and cubed

¼ cup (50g) granulated sugar

1 large egg yolk

4–5 tbsp cold water

1 ½ cups (250g) mixed dried fruit (raisins, currants, chopped dried apricots, or cranberries)

1 small apple, grated

¼ cup (50g) dark brown sugar

½ tsp cinnamon

½ tsp nutmeg

½ tsp allspice

Zest of 1 orange

2 tbsp orange juice

2 tbsp apple juice

2 tbsp melted butter

1 egg, beaten (for egg wash)

Powdered sugar, for dusting

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Instructions

Make the Pastry: Mix flour and sugar. Rub in cold, cubed butter until it resembles breadcrumbs. Add egg yolk and cold water, stir until dough comes together. Chill in plastic wrap for 30 minutes.
Prepare the Mincemeat Filling: Combine dried fruit, grated apple, sugar, spices, orange zest, juice, and melted butter. Let sit for at least 30 minutes.
Assemble the Pies: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Roll out chilled pastry to ⅛ inch thick. Cut circles larger than muffin cups, press into the tin. Fill with mincemeat, top with cut-out pastry shapes. Brush with beaten egg.
Bake and Serve: Bake for 18–20 minutes until golden brown. Cool in the tin for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

For a vegan version, swap butter for a plant-based substitute and use a flax egg in the pastry.

Can freeze unbaked mince pies for up to 2 months; bake from frozen with an extra 5–7 minutes of baking time.

For a lighter version, reduce sugar in the mincemeat filling or use coconut sugar as an alternative.

Nutrition

Serving Size: 1 mince pie
Calories: 210
Sugar: 18g
Sodium: 50mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg