Homemade Christmas Mince Pies
Submitted by Eco Home Projects
These mince pies are made from reduced sugar homemade mincemeat,
so that you can truly enjoy the real taste of the pies.
A must for Christmas.
- Heat oven to 180°C.
- Roll out the pastry (at room temperature) to about 2mm thickness. Using the bigger pie cutter (we use a 3" cutter)
to cut out the bottom pieces, then the smaller cutter to cut the top pastry. Reroll offcuts until all the pastry is used.
- Place each cut pastry in a foil pie case. Fill each pie with the mincemeat until almost full, place the top pastry
over the pie and press lightly to stick the pastries together. Use a fork to make some pattern on the edge if desired.
- Poke a little hole on the top pastry to let steam through when baking. But if you are using a star shape
or snow flake shape cutter then there is no need for this step. Alternatively, you can also use a tiny star shape
cutter to make a hole on the top pastry before placing it over the pie.
- Place the pies in a baking tray and bake for 20 minutes.
- Lightly sprinkle some icing sugar (optional) over the pies while warm and serve with custard sauce, brandy butter or whipped cream.
- If not serving immediately, leave to cool and keep in an air-tight container in the fridge.
- Makes about 10-11 mini mince pies.
- If you have refrigerated the shortcrust pastry prior to baking, make sure that it is thawed thoroughly.
- This is just a rough gauge. The number of mince pies yielded could vary depending on the size of the pie cutter and pie cases you are using.
- The thickness of the pastry rolled will also affect the number of pies you can make.
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