mince for mince pies, are you looking for these recipes? check this for the best mince for mince pies:
Fruit mince pies
- 2 tablespoons brown sugar
- 2 tablespoons brandy
- 1 small Granny Smith apple, peeled, cored, coarsely grated
- 85g raisins, coarsely chopped
- 85g currants
- 85g sultanas
- 60g glace cherries, coarsely chopped
- 115g (1/3 cup) breakfast marmalade
- 1/4 teaspoon mixed spice
- 600g (4 cups) plain flour
- 80g (1/2 cup) icing sugar mixture
- 300g chilled butter, chopped
- 2 egg yolks
- 4-5 tablespoons water
- White sugar, to sprinkle
- Icing sugar, to dust
- Step 1Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
- Step 2Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together.
- Step 3Turn the dough onto a lightly floured surface and knead until smooth.
- Step 4Preheat oven to 180°C. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 6.5cm-diameter pastry cutter to cut 40 discs from the pastry. Line forty 30ml (1 1/2-tablespoon) capacity patty pans with the discs. Use a fork to prick the bases.
- Step 5Re-roll leftover pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 5cm-diameter pastry cutter to cut 40 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs. Press edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.
- Step 6Dust the pies with icing sugar to serve.
- 6 sheets (25 x 25cm) frozen shortcrust pastry, thawed
- 1 egg, whisked, for brushing pastry
- Icing sugar, to serve
- 185g seedless raisins, finely chopped
- 125g currants
- 125g sultanas, finely chopped
- 1 granny smith apple, peeled, cored, finely chopped
- 125g suet (from your butcher), finely chopped
- 125g caster sugar
- 45g candied mixed peel, finely chopped
- 30g (1/4 cup) blanched almonds, finely chopped
- 1 small carrot, grated
- 60mls 1/4 cup) brandy
- Pinch ground nutmeg
- Pinch ground mixed spice
- 3 teaspoons fresh lemon juice
- Step 1To make the fruit mince, combine the raisins, currants, sultanas, apple, suet, caster sugar, mixed peel, almonds, carrot, brandy, nutmeg, mixed spice and lemon juice in a clean glass or ceramic bowl. Mix thoroughly. Place the mixture into clean jars, seal and place in fridge for at least 1 month before using.
- Step 2Preheat oven to 200°C. To make the mince pies, cut 7cm rounds from the pastry sheets with a fluted biscuit cutter. Place 1/2 the pastry rounds into 36 flat-based 20mls (1 tablespoon) tart pans. Brash the edges of the pastry with the whisked egg and fill with the fruit mince mixture. Cover with the remaining pastry rounds and press edges lightly to seal. Brush with whisked egg and prick several times with a fork.
- Step 3Bake the mince pies in the preheated oven for 20 minutes or until golden. Transfer to wire racks to cool. Sprinkle with icing sugar and serve.
Irish cream mince pies
- 1 2/3 cups (250g) plain flour
- 25g icing sugar, plus extra to dust
- 100g chilled unsalted butter, chopped
- 3/4 cup (180ml) Irish cream liqueur
- 200g store-bought fruit mince
- 300ml thickened cream
Flaked almond topping
- 20g unsalted butter
- 1 tbs caster sugar
- 2 tsp honey
- 1/2 tsp vanilla extract
- 1 tbs thickened cream
- 2/3 cup (50g) flaked almonds
- Step 1Place flour, icing sugar and a pinch of salt in a food processor and pulse to combine. Add the butter and pulse until mixture resembles coarse breadcrumbs. Add 100ml liqueur and pulse until the pastry just comes together. Enclose in plastic wrap and chill for 30 minutes.
- Step 2Meanwhile, for the almond topping, combine butter, sugar, honey, vanilla and cream in a small saucepan over medium-low heat, stirring for 1-2 minutes until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 1-2 minutes until a golden caramel. Remove from heat and stir through almonds. Cool slightly.
- Step 3Preheat the oven to 180°C. Grease a 12-hole patty pan. Divide the pastry into thirds, then set one-third aside. Roll out remaining two-thirds on a floured surface until 3mm thick. Cut out 12 x 7cm rounds and use to line the patty pan. Fill each pastry case with fruit mince.
- Step 4Roll out remaining dough to 3mm thick. Using a small star cutter, cut out 6 stars. Brush one side of the stars with water, then place, damp-side down, on top of the filling, pressing pastry edges to seal. Divide the almond mixture among remaining 6 mince pies. Bake for 20-25 minutes until golden. Cool slightly in the pan, then transfer pies to a wire rack to cool completely.
- Step 5Whisk the cream to soft peaks, then slowly beat in the remaining 1/3 cup (80ml) liqueur until combined.
- Step 6Dust the pies with icing sugar and serve with a dollop of cream.
Fruit mince pies
- 410g jar fruit mince
- 1/2 cup dried cranberries
- 1 small granny smith apple, peeled, grated
- 1/4 cup raspberry jam
- 2 teaspoons MasterFoods vanillin sugar
- 185g butter, chilled, chopped
- 1/3 cup icing sugar mixture
- 2 teaspoons finely grated orange rind
- 2 1/4 cups plain flour
- 1 egg yolk
- 2 tablespoons iced water
- icing sugar mixture, to dust
- Step 1Combine fruit mince, cranberries, apple, jam and vanillin sugar in a bowl. Set aside.
- Step 2Process butter, icing sugar, orange rind and flour until mixture resembles breadcrumbs. Add yolk and 1 tablespoon iced water. Process until dough forms, adding more iced water if necessary. Divide dough in half. Shape halves into discs. Cover. Refrigerate for 30 minutes.
- Step 3Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole 1 1/2 tablespoon-capacity round-based patty pans. Roll 1 pastry disc between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from dough, re-rolling dough scraps. Press rounds into holes of prepared pans. Using a fork, prick pastry cases.
- Step 4Bake for 10 to 15 minutes or until light golden. Cool in pans. Roll remaining pastry disc between 2 sheets of baking paper until 3mm thick. Using a 4.5cm star-shaped cutter, cut 24 stars from dough, re-rolling dough scraps. Spoon fruit mince mixture into pastry cases, pressing down with back of spoon. Top with stars, pressing edges to seal.
- Step 5Bake for 10 to 12 minutes or until golden. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Dust with sugar. Serve.
- 2 3/4 cups (500g) mixed dried fruit
- 1 Granny Smith apple, peeled, cored, coarsely grated
- 1/2 cup (125ml) brandy
- 1/4 cup (85g) orange marmalade
- 1/4 cup (55g) brown sugar
- 1/2 teaspoon Coles Brand mixed spice
- 2 cups (300g) plain flour
- 1/2 cup (80g) icing sugar mixture
- 200g butter, chilled, chopped
- 1 egg
- Step 1Combine dried fruit, apple, brandy, marmalade, sugar and spice in a bowl. Cover with plastic wrap and set aside overnight to soak, stirring occasionally.
- Step 2Preheat oven to 200C. To make the shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg and process until the dough just comes together. Turn out and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.
- Step 3Set one-third of the pastry aside. Roll remaining pastry out to a 3mm-thick disc. Use a 6cm round pastry cutter to cut 36 discs from pastry. Place discs in patty pans and transfer to fridge for 15 mins to chill. Spoon fruit mince among pastry cases. Roll remaining pastry out to 3mm thick. Use a 5cm round cutter to cut 18 discs. Use a 4cm star cutter to cut stars from each disc. Place the stars on half the pies and the discs with the star cut-outs on remaining pies.
- Step 4Bake for 20 mins or until golden brown. Serve warm or cooled.
Traditional fruit mince pies
- 360g (2 cups) dried mixed fruit
- 200g (1 cup, firmly packed) brown sugar
- 50g (1/3 cup) slivered almonds, finely chopped
- 1 Granny Smith apple, peeled, quartered, cored, coarsely grated
- 40g butter, melted
- 2 tablespoons brandy
- 3 teaspoons finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon Masterfoods Ground Cinnamon
- 1 teaspoon mixed spice
- Pinch of ground nutmeg
- 1 egg, lightly whisked
- White sugar, to dust
- 300g (2 cups) plain flour
- 70g (1/3 cup) caster sugar
- 160g chilled butter, chopped
- 1 egg yolk
- 2 tablespoons iced water
- Step 1Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
- Step 2Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
- Step 3To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
- Step 4Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.
- Step 5Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2).Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.