Embrace the festive spirit of Christmas with these heavenly sweet mince pies, a quintessential holiday treat. The rich, spiced filling nestled within a buttery, flaky pastry is a celebration of flavors that warms the soul. Whether you’re entertaining guests or enjoying a quiet holiday evening, these pies evoke the nostalgic charm of Christmas, filling your home with the delightful aroma of fruits, spices, and brandy.
Ingredients Breakdown
A perfect sweet mince pie begins with thoughtfully selected ingredients, each contributing to its unique character and festive allure.
The filling combines plump raisins and currants soaked in brandy to create a depth of flavor that feels luxuriously rich. The brightness of lemon and orange zest cuts through the sweetness, adding a refreshing tang, while the warmth of ground cinnamon and grated nutmeg introduces a cozy, spiced complexity. The finely chopped green apple lends a subtle tartness that balances the sweetness of the dark brown sugar. Candied peel enhances the festive essence, while cold butter grated into the mixture ensures the filling remains luscious and moist.
For the pastry, cold butter is the secret to achieving a delicate, melt-in-your-mouth texture. The slight hint of granulated sugar enhances the sweetness, while a touch of salt balances the flavors perfectly. Together, they form a dough that is both tender and flavorful.
Finally, the topping, a simple egg wash, creates a beautiful golden sheen, while a light dusting of powdered sugar adds a magical, snowy effect, making each pie visually irresistible.
Step-by-Step Preparation
The art of crafting mince pies is as delightful as the finished product itself.
Soaking the fruits ensures they absorb the brandy’s richness, becoming plump and flavorful. This step is essential, as the prolonged soaking deepens the aromatic profile of the filling.
Crafting the pastry dough is a meticulous process where precision is key. Using cold butter helps create a flaky texture, and careful handling prevents overworking the dough, ensuring a tender crust. Whether you prefer the speed of a food processor or the tactile satisfaction of hand-mixing, the goal remains the same: achieving a fine, crumbly texture that holds together seamlessly.
Filling assembly involves a delicate balance. Grating cold butter into the soaked fruits ensures even distribution, preventing clumps and enhancing the filling’s consistency. Mixing thoroughly integrates all the flavors, allowing the spices and zest to harmonize beautifully.
Shaping and filling the pies require precision and care. Rolling the dough to the right thickness ensures a perfect balance of crust to filling. Lining the muffin cups with evenly cut rounds creates a neat, professional appearance, while filling each with the prepared mixture ensures every bite is bursting with flavor.
Decorative toppings allow for creativity to shine. Using festive cutters to create holiday-inspired shapes, like stars or trees, adds a personal touch. Brushing these with egg wash enhances the visual appeal, while a sprinkle of powdered sugar gives the pies their final, festive touch.
Baking Instructions
Baking sweet mince pies is a sensory experience. Preheating the oven to 375°F (190°C) sets the stage for even baking, while buttering the muffin tin ensures effortless removal.
As the pies bake, their tantalizing aroma fills the kitchen, a delightful blend of warm spices, buttery pastry, and rich fruits. Keeping an eye on the pastry’s golden hue ensures the pies are perfectly baked, with a crisp exterior and tender interior. Once out of the oven, a brief cooling period allows the pies to set, making them easier to handle and serve.
Recipe Tips
- Chilling the Dough: Resting the dough helps relax the gluten, resulting in a tender, flaky pastry.
- Adjusting Spices: Experiment with spice levels to suit your palate, or add a pinch of cloves for an extra layer of warmth.
- Storage Suggestions: The filling can be made ahead and stored in sterilized jars for up to a month, ensuring the flavors deepen over time.
- Freezing the Pies: Bake a batch in advance, freeze, and reheat for a quick, stress-free holiday treat.
What to Serve With This Recipe
These mince pies are a delight on their own, but pairing them with complementary accompaniments elevates the experience. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a creamy contrast to the spiced filling. For a quintessential holiday pairing, serve them alongside mulled wine, spiced cider, or a rich hot chocolate, enhancing the festive ambiance.
Frequently Asked Questions
- Can I substitute brandy? Yes, orange juice or rum makes an excellent alternative for non-alcoholic or varied flavor profiles.
- What can I use instead of candied peel? Dried cranberries or finely chopped dried apricots are delightful substitutes, offering a unique twist.
- How do I prevent the pastry from shrinking? Ensure the dough is rested and rolled out gently, avoiding over-stretching.
- Can I make the filling ahead of time? Absolutely. Prepare the filling up to a month in advance and store it in sterilized jars for convenience during the busy holiday season.
These Christmas sweet mince pies are a celebration of festive flavors, perfect for sharing with loved ones or enjoying on a cozy winter evening. The rich, spiced filling and flaky, buttery pastry capture the joy of the holiday season in every bite. Bake these pies to bring warmth and cheer to your gatherings, and let them become a cherished part of your Christmas traditions.
Ingredients
For the filling:
- ½ cup (100 grams) dark brown sugar
- 1 cup/5 ounces (142 grams) raisins
- 1 cup/5 ounces (142 grams) currants
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Zest of 1 lemon
- Zest of ½ an orange
- Juice of 1 orange
- ½ cup (70 grams) green apple, peeled and finely chopped
- 2 ounces (56 grams) candied peel of your choice
- 4 tablespoons (57 grams) butter, cold
- ¼ cup (59 ml) brandy
For the dough:
- 1 ½ cups (225 grams) all-purpose flour
- 6 tablespoons (85 grams) unsalted butter, cubed and cold
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold water
For the topping:
- 1 egg, beaten
- 1 teaspoon powdered/confectioners’ sugar
Instructions
Combine the currants, raisins, and brandy in a large mixing bowl. Let the mixture sit to soak for at least 1–2 hours or overnight for deeper flavor development.
While the dried fruits soak, prepare the pastry dough.
- Using a food processor: Add the flour, sugar, salt, and cold butter into the processor bowl. Pulse until the mixture achieves a fine, crumbly texture similar to breadcrumbs. Gradually pour in the cold water while the processor runs, stopping as soon as the dough forms a cohesive ball.
- By hand: Place the flour, sugar, salt, and butter in a large bowl. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until it resembles fine crumbs. Gradually add cold water, mixing with a fork until the dough starts to clump and holds together when pressed.
Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 10–15 minutes.
While the dough chills, complete the filling. To the brandy-soaked currants and raisins, add the chopped apple, candied peel, orange juice, orange zest, lemon zest, ground cinnamon, grated nutmeg, and brown sugar. Grate the cold butter into the mixture and stir thoroughly. If not using immediately, transfer the filling to sterilized jars and store in a cool, dry place for up to one month.
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter.
On a lightly floured surface, roll the dough to a thickness of about ⅛ inch (3 mm). Use a 4-inch (10 cm) round cutter to create circles. Line each muffin cup with the dough, ensuring the edges align with the rim of the pan.
Fill each dough-lined cup with approximately 5 tablespoons of the prepared filling.
Gather the leftover dough and re-roll it. Cut out festive shapes of your choice to use as toppers for the pies. Place the shapes over the filling, then brush the tops with beaten egg and sprinkle lightly with powdered sugar.
Bake for 20–25 minutes, or until the pastry turns golden and crisp. Cooking times may vary based on your oven.
Remove the pies from the oven and allow them to cool in the tin for 5–10 minutes before transferring to a wire rack. Refer to notes if freezing.
Christmas Sweet Mince Pies Recipe
Ingredients
For the filling:
- ½ cup 100 grams dark brown sugar
- 1 cup/5 ounces 142 grams raisins
- 1 cup/5 ounces 142 grams currants
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Zest of 1 lemon
- Zest of ½ an orange
- Juice of 1 orange
- ½ cup 70 grams green apple, peeled and finely chopped
- 2 ounces 56 grams candied peel of your choice
- 4 tablespoons 57 grams butter, cold
- ¼ cup 59 ml brandy
For the dough:
- 1 ½ cups 225 grams all-purpose flour
- 6 tablespoons 85 grams unsalted butter, cubed and cold
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold water
For the topping:
- 1 egg beaten
- 1 teaspoon powdered/confectioners’ sugar
Instructions
- Combine the currants, raisins, and brandy in a large mixing bowl. Let the mixture sit to soak for at least 1–2 hours or overnight for deeper flavor development.
- While the dried fruits soak, prepare the pastry dough.Using a food processor: Add the flour, sugar, salt, and cold butter into the processor bowl. Pulse until the mixture achieves a fine, crumbly texture similar to breadcrumbs. Gradually pour in the cold water while the processor runs, stopping as soon as the dough forms a cohesive ball.By hand: Place the flour, sugar, salt, and butter in a large bowl. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until it resembles fine crumbs. Gradually add cold water, mixing with a fork until the dough starts to clump and holds together when pressed.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 10–15 minutes.
- While the dough chills, complete the filling. To the brandy-soaked currants and raisins, add the chopped apple, candied peel, orange juice, orange zest, lemon zest, ground cinnamon, grated nutmeg, and brown sugar. Grate the cold butter into the mixture and stir thoroughly. If not using immediately, transfer the filling to sterilized jars and store in a cool, dry place for up to one month.
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter.
- On a lightly floured surface, roll the dough to a thickness of about ⅛ inch (3 mm). Use a 4-inch (10 cm) round cutter to create circles. Line each muffin cup with the dough, ensuring the edges align with the rim of the pan.
- Fill each dough-lined cup with approximately 5 tablespoons of the prepared filling.
- Gather the leftover dough and re-roll it. Cut out festive shapes of your choice to use as toppers for the pies. Place the shapes over the filling, then brush the tops with beaten egg and sprinkle lightly with powdered sugar.
- Bake for 20–25 minutes, or until the pastry turns golden and crisp. Cooking times may vary based on your oven.
- Remove the pies from the oven and allow them to cool in the tin for 5–10 minutes before transferring to a wire rack. Refer to notes if freezing.
