Teresa's Recipes
Traditional British Mince Pie
Experience the warmth of the holiday season with this Traditional British Mince Pie. Filled with a rich and aromatic blend of dried fruits, spices, and a hint of citrus, this pie is a cherished festive treat that has delighted families for centuries. The flaky, buttery crust envelops a luscious mincemeat filling that evokes the spirit of Christmas in every bite. Serve warm with a dollop of cream or a scoop of vanilla ice cream for an indulgent dessert that’s sure to impress your guests.
Ingredients
- 2 cups All-purpose flour
- 1/2 cup, cold and cubed Unsalted butter
- 1/4 cup, plus extra for sprinkling Granulated sugar
- 2 to 4 tablespoons, as needed Cold water
- 2 cups Mincemeat
- 1, beaten (for egg wash) Egg
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- optional (for added flavor) Zest of 1 lemon
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 43g
- Protein: 3g
- Sodium: 150mg
- Sugar: 12g
Instructions
- In a large mixing bowl, combine the flour, cold cubed butter, ground cinnamon, nutmeg, and lemon zest if using. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the granulated sugar. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be moist but not sticky.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes to firm up.
- Preheat your oven to 200°C (180°C fan) or mark 6.
- On a lightly floured surface, roll out half of the chilled pastry to about 1/8 inch thick and use it to line a 9-inch pie dish. Trim any excess pastry hanging over the edges.
- Spoon the mincemeat into the pastry-lined dish, spreading it evenly.
- Roll out the remaining pastry to cover the mincemeat. Place it over the filling, ensuring it fully covers it. Press the edges together to seal and trim any excess. Cut a small slit in the top crust to allow steam to escape during baking.
- Brush the top of the pie with the beaten egg and sprinkle a little extra sugar over the crust for added sweetness.
- Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pie to cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.