Best 4 All Butter Mince Pies Recipes

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Indulge in the delectable artistry of All Butter Mince Pies, a classic British treat that encapsulates the essence of the holiday season. These heavenly pastries, handcrafted with love and precision, feature a golden, flaky crust encasing a heart of sweet, aromatic mincemeat. Experience the delightful symphony of flavors as the fruity notes of apple, plump raisins, and zesty citrus dance harmoniously with warm spices like cinnamon, nutmeg, and ginger. Discover the secrets behind creating the perfect mincemeat filling, ensuring a rich, complex flavor that will tantalize your taste buds. Learn the art of crafting a buttery, melt-in-your-mouth crust that shatters with every bite.

Embark on a culinary journey as we unveil a collection of All Butter Mince Pie recipes, each offering a unique twist on this timeless classic. From the traditional mincemeat filling to creative variations like apple and cranberry or chocolate and orange, these recipes cater to every palate. Explore the art of making mincemeat from scratch, using fresh, seasonal ingredients to create a truly exceptional filling. Discover the secrets of achieving the perfect balance of spices, ensuring every bite is a harmonious blend of sweet and savory.

For those seeking a shortcut, we present a delightful recipe featuring store-bought mincemeat, allowing you to whip up these delectable treats with ease. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and expert tips will guide you towards mince pie perfection. Learn how to meticulously assemble the pies, ensuring each one is a work of art. Discover the secrets of achieving that perfect golden-brown crust, a testament to your culinary skills.

As you savor the first bite of your homemade All Butter Mince Pie, let the symphony of flavors envelop your senses, transporting you to a realm of pure bliss. Experience the joy of sharing these delectable treats with loved ones, creating cherished memories that will last a lifetime.

Here are our top 4 tried and tested recipes!

MINCE PIES



Mince pies image

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Provided by Paul Hollywood

Categories     Dessert

Time 1h

Number Of Ingredients 9

1 large jar mincemeat (about 600g)
2 satsumas, segmented
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Steps:

  • Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
  • Add 125g caster sugar and 1 large beaten egg, and mix together.
  • Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
  • Wrap the pastry in cling film and chill for 10 mins.
  • Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
  • Heat oven to 220C/200C fan/gas 7.
  • Roll out the pastry to 3mm thick.
  • Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
  • Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
  • Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium

MINCE PIES



Mince Pies image

These sweet (yes sweet!) pastry delights will be sure to have you asking for seconds (or more) and they go fantastically with a nice cup of tea (or something a bit stronger). For those of you who are not familiar with mince pies you might be confused as to why I said mince pies are sweet. Well despite the name, and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and are made primarily of dried fruit and spices. But don't let me convince you, check out the recipe to see for yourselves.

Provided by Emmas Delicious Eats

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h55m

Yield 12

Number Of Ingredients 15

2 medium Granny Smith apples - peeled, cored, and diced
2 cups brown sugar
1 cup raisins
1 cup golden raisins
¾ cup dried currants
4 tablespoons chopped candied orange peel
1 medium lemon, zested and juiced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon ground ginger
1 (15 ounce) package refrigerated dough for a double-crust pie, defrosted
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  • Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  • Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 87.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 189.5 mg, Sugar 60.9 g

MINCE PIES



Mince Pies image

Provided by Food Network

Yield 24 mini or 16 medium-size mince pies

Number Of Ingredients 24

1 quantity sweet shortcrust pastry, recipe follows
9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows
1 egg, beaten
Icing sugar (confectioners'), for dusting
7 ounces/200 g plain flour, sifted
Pinch salt
3 1/2 ounces/100 g chilled butter, cubed
1/2 to 1 medium egg, beaten
2 large cooking apples, peeled, cored and cut into large chunks
Finely grated zest and juice of 2 oranges and 2 lemons
9 ounces/ 250 g shredded suet, or butter,chilled and grated
10 ounces/275 g raisins
10 ounces/275 g sultanas (golden raisins)
10 ounces/275 g dried currants
4 1/2 ounces/125 g Candied Peel, chopped, recipe follows
1 pound, 7 ounces/650 g soft dark brown sugar
2 ounces/50 g nibbed (chopped) almonds, orchopped pecans
2 teaspoons mixed spice
2 1/2 fluid ounces/75 ml Irish whiskey or brandy
5 oranges
5 lemons
5 grapefruit (or 15 of just one fruit)
1 teaspoon salt
2 pounds, 12 ounces/1.25 kg caster sugar

Steps:

  • Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
  • Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
  • On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
  • Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
  • Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
  • This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
  • Shortcrust Pastry:
  • Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
  • This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
  • Mincemeat:
  • Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
  • Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
  • Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
  • Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
  • Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
  • In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
  • Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.

CHRISTMAS MINCE PIES



Christmas Mince Pies image

Tangy mince pies with a hint of orange in the pastry.

Provided by lighty78

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h52m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 pinch salt
½ cup butter, cubed
¼ cup vegetable shortening, cubed
¾ cup white sugar
2 oranges, zested
1 teaspoon vanilla extract
¼ cup fresh orange juice, chilled
7 ounces prepared mincemeat filling, or as needed
1 tablespoon confectioners' sugar

Steps:

  • Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
  • Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
  • Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
  • Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 39.2 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 6.2 g, Sodium 104.1 mg, Sugar 20 g

Tips:

  • Use good quality mincemeat. This is the heart of the mince pie, so it's worth spending a little extra to get a good one. Look for a mincemeat that is made with a variety of fruits and spices, and that has a good balance of sweetness and tartness.
  • Make sure your pastry is cold. This will help to prevent it from becoming tough. If your pastry is too warm, it will be difficult to work with and it will not hold its shape in the oven.
  • Don't overfill the mince pies. If you do, they will be difficult to seal and they will likely burst open in the oven. Fill the pies just until the mincemeat is level with the top of the pastry.
  • Bake the mince pies until they are golden brown. This will ensure that they are cooked through and that the pastry is crisp.
  • Serve the mince pies warm with a dollop of whipped cream, custard, or ice cream.

Conclusion:

All-butter mince pies are a classic British dessert that is perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make sure that your mince pies turn out perfectly every time. So what are you waiting for? Get baking!

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