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Mum's mini mince pies
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Prep Time:
460 minutes
Cook Time:
25 minutes
Total Time:
485 minutes
Indulge in Katie Quinn Davies' irresistible homemade mince pies with buttery shortcrust pastry and flavorful filling - a holiday must-try!
Ingredients:
  • 100ml brandy
  • 400g plain flour
  • 1 apple, grated, excess water squeezed out
  • 100g unsalted butter, melted
  • 100g brown sugar
  • 100g drained morello cherries in juice (see notes), finely chopped
  • 100g slivered almonds
  • 100g candied peel, finely chopped
  • 100g currants
  • 100g seedless raisins
  • 100g sultanas
  • 2 tsp finely grated lemon zest
  • 42.00 gm lemon juice
  • 2.50 gm mixed spice
  • 1.25 gm ground cinnamon
  • 1/2 tsp grated nutmeg
  • 200g chilled unsalted butter, chopped
  • 1 egg yolk, beaten with 2 tsp milk
Instructions:
  • Mix all the ingredients in a bowl, excluding the icing sugar, until well combined. Chill in the fridge overnight to enhance the flavors.
  • The following day, make the pastry by pulsing flour, butter, and 1/2 teaspoon salt in a food processor until you get a crumbly mixture. While the processor is running, slowly pour in 80ml-100ml cold water until the dough starts to come together. Divide the dough in half and form 2 discs. Wrap them in plastic and chill for 30 minutes.
  • After draining the fruit mince, pulse in a food processor until finely chopped.
  • Preheat your oven to 200°C. Roll out the pastry disc until it's 3mm thick. Cut out 24 circles that are 7cm each, saving any extra dough. Place each circle into a greased 24-hole mini muffin pan. Finally, fill each pastry cup with approximately 1/2 teaspoon of fruit mince.
  • Roll out the remaining pastry disc to 3mm thickness. Cut out 24 circles measuring 5cm each, saving the trimmings. Brush the edges with a small amount of water. Place the circles over the filling with the wet side down, gently sealing the edges. Brush generously with egg wash.
  • Take the pastry trimmings and roll them out again, then use a 2cm star-shaped cutter to create 24 stars. Place the stars on top of the pies and brush them with egg wash for a beautiful finish.
  • Bake until golden brown for 20-25 minutes. Let cool, then sprinkle with icing sugar.

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