Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup cold water
- 1 cup mincemeat
- Powdered sugar for dusting
Special equipment needed:
- Mini muffin tin
- Rolling pin
- Pastry cutter or knife
- Small cookie cutters (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water to the mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Use a pastry cutter or knife to cut out circles that are slightly larger than the muffin tin holes.
6. Press the circles into the muffin tin holes, making sure to press the dough up the sides of the holes.
7. Fill each pastry shell with about 1 tablespoon of mincemeat.
8. Use small cookie cutters to cut out shapes from the remaining dough. Place the shapes on top of the mincemeat filling.
9. Bake the mini mince pies for 15-20 minutes, or until the pastry is golden brown.
10. Remove the mini mince pies from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
11. Dust the cooled mini mince pies with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 24 mini mince pies
Nutritional information:
Calories per serving: 110
Fat: 6g
Carbohydrates: 13g
Protein: 1g
Sodium: 40mg
Sugar: 6g
Substitutions for ingredients:
- You can use pre-made pie crust instead of making your own.
- You can use store-bought mincemeat or make your own.
Variations:
- Add chopped nuts or dried fruit to the mincemeat filling.
- Use different cookie cutters to make different shapes for the tops of the mini mince pies.
- Add a splash of brandy or rum to the mincemeat filling for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky pastry.
- Don't overfill the pastry shells with mincemeat or the filling may spill over during baking.
- Dust the mini mince pies with powdered sugar just before serving to prevent it from melting into the pastry.
Storage instructions:
Store the mini mince pies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the mini mince pies, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the mini mince pies on a platter and dust with powdered sugar. You can also add a sprig of fresh mint or a dollop of whipped cream on top of each mini mince pie.
Garnishes:
Sprigs of fresh mint, whipped cream, or a dusting of cinnamon.
Pairings:
Serve the mini mince pies with a hot cup of tea or coffee.
Suggested side dishes:
Fruit salad or a cheese platter.
Troubleshooting advice:
- If the pastry is too dry, add a little more water to the dough.
- If the pastry is too wet, add a little more flour to the dough.
Food safety advice:
Make sure the mincemeat filling is cooked before using it in the mini mince pies.
Food history:
Mince pies have been a traditional Christmas dessert in England since the 16th century.
Flavor profiles:
Sweet, spicy, and fruity.
Serving suggestions:
Serve the mini mince pies as a dessert or as a sweet snack.
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Region: British