Christmas Mince Pies 圣诞甜果派

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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
Christmas Mince Pies or Christmas Mince Tarts are made with a plain crisp and buttery shortcrust pastry to better contrast the rich, fruited filling of a really good mincemeat. These pies have decorative cut outs as lids which make them look fanciful and are absolutely delicious.


Total Cooking Time


Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
Serves 8
1/2 tsp
1/2 cup
3 Tbsp
Cold Water
1 cup
Jarred Fruit Mincemeat


Step 1
First, have ready all ingredients needed including All-Purpose Flour (1 1/4 cups) , Jarred Fruit Mincemeat (1 cup) , Water (3 Tbsp) , Salt (1/2 tsp) and Granulated Sugar (1 Tbsp) to make the festive mince pies.
Step 2
Start by making the butter pastry. Place the flour, salt and sugar in a large bowl. Whisk everything till well combined.
Step 3
Then add in the COLD Butter (1/2 cup) . Be sure to cut the butter into cubes and let chill in refrigerator before use.
Step 4
Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. The dough can also be made in a food processor.
Step 5
Add ICE COLD water, a little at a time over the pastry until the dough comes together in a ball. (Add a little more ice water if needed).
Step 6
Use a fork or your finger tips to toss the dough until it comes together.
Step 7
Then place a plastic wrap on the work counter. Turn the dough onto the top of the plastic wrap.
Step 8
Using the plastic wrap, gather the dough together into a ball. (The less you handle the dough the better).
Step 9
Divide the dough pastry in half for easier handling.
Step 10
Weigh the dough if you have a weighing scale so you can get a perfect half.
Step 11
Form each half into a round dough.
Step 12
Flatten the dough a little.
Step 13
Then wrap in the plastic wrap and refrigerate for about 1 hour, or until its firm enough to be rolled. (This will chill the butter and relax the gluten in the flour).
Step 14
When the pastry has been chilled sufficiently and ready to be rolled, preheat oven to 200 degree C (400 degree F).
Step 15
Have ready a non-stick 24 mini muffin pan.
Step 16
Mix in a tablespoon rum into the store bought or homemade christmas fruit mince or mincemeat to make it more flavourful.
Step 17
Roll the chilled dough till very thin. Flour the counter surface and rolling pin. Roll from the centre outward, keep turning the pastry so that you roll more evenly and check if the pastry is sticking to the counter surface. Always, run your hand over the rolled pastry to make sure it's of even thickness.
Step 18
Using a round cookie cutter that's slightly bigger than the muffin cups, cut the pastry into 24 rounds. You can use a plain or fluted cookie cutter. Cut as close as possible so you don't waste any pastry.
Step 19
Gently place the cut rounds into the muffin cups. Try not to pull too much the pastry. Otherwise it will shrink while baking.
Step 20
Then top with a heaping teaspoon of fruit mince in each of the cut pastry cup in the muffin pan.
Step 21
Using the leftover scraps of pastry, reroll into thin layer.
Step 22
Then cut out another 24 smaller decorative stars or other fancy shapes using a smaller cookie cutter to fit as lids on the pies.
Step 23
Place the cut out stars and other fancy shapes on the top of the fruit mince.
Step 24
Use a pastry brush to brush the top of the pastry with a little milk as this helps with browning.
Step 25
Next, sprinkle with Granulated Sugar (1 Tbsp) .
Step 26
Place in the preheated oven and bake for about 15 minutes or until the pastry has lightly browned. And we're done!
Step 27
Remove the muffin pan to cool on a cooling rack.
Step 28
Then transfer the baked mince pies to cool completely on wire rack.
Step 29
Dust with some icing sugar if desire, before serving.
Step 30
These pies can be served warm, at room temperature or even cold. They also freeze well. As always, enjoy!

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