It's not Christmas without it
"Christmas wouldn’t be Christmas without homemade mince pies."— Jamie Oliver
It’s a fact: Christmas just wouldn’t be the same without a sweet mince pie. After you make this homemade mincemeat recipe packed with dried fruits and warming winter spices you will never want to buy it premade in the shop again. Rich in British food culture and history, this seasonal treat dates back to the 16th century, where ever since it has played the starring role during festive holiday celebrations.
Prepping the puff pastry
Preheat the oven to 180ºC/350ºF. Grease a cupcake tray with butter. Unroll half of the packet of puff pastry and cut the pastry with a pastry cutter into discs that fit inside the cupcake tray. Arrange inside the tray and stick in the refrigerator for 45 minutes to chill.
While the dough is chilling, grab mincemeat and pour it into a mixing bowl. Add orange juice, apple, ginger, mixed spice, and dried fruits into the bowl. Mix until well combined.
Assembling the pie
Take out the remaining half of the puff pastry and cut another 12 circles. This time you should use a cutter that is smaller, these will be the lids for your pies. Set aside. Put together all of the left over trimmings from the puff pastry lids and roll out the dough. Then, cut these into shapes (using stars or tree cookie cutters) to decorate the pie tops.
Grab the puff pastry cupcake tray from the refrigerator and fill them 2/3 with mincemeat mixture and smooth with a spoon to the edges. Next, mix egg and milk together, brush this egg wash over the edges of the pastry. Place the pastry lids on top of each mincemeat pie and firmly press the edges together so that the base of the pastry sticks with the lid. Then, add the decorative pastry cut outs on top of the pie and brush the whole pie top with the egg wash.
Bake and serve
Bake in the oven for 20 minutes, or until golden brown on top. Serve warm.
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