Get ready to transform your kitchen into a festive wonderland with these mouthwatering Christmas Fruit Mince Pies that are guaranteed to become the star of your holiday dessert table! Imagine biting into a perfectly golden, buttery pastry filled with a rich, boozy mixture of dried fruits, warm spices, and a hint of brandy - it's like Christmas wrapped in a delectable little pie. Whether you're a baking novice or a seasoned pro, this recipe will have your family and friends begging for seconds (and thirds)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 12 pies
Ingredients
- 300g mixed dried fruit
- 100g brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 50g chopped nuts
- 1 tbsp brandy
- 1 pack shortcrust pastry
- 1 egg for egg wash
Instructions
- Prepare the dried fruit mixture by combining mixed dried fruit, brown sugar, cinnamon, and nutmeg in a medium mixing bowl. Mix thoroughly to ensure all ingredients are well incorporated.
- Add chopped nuts to the fruit mixture and pour in brandy. Stir well and let the mixture sit for 30 minutes to allow the fruits to absorb the brandy and flavors to meld together.
- Preheat the oven to 180°C (350°F) and lightly grease a 12-hole muffin tin with butter or cooking spray.
- Roll out the shortcrust pastry on a lightly floured surface to approximately 3-4mm thickness. Use a round cookie cutter to cut circles for pie bases and slightly smaller circles for pie tops.
- Gently press the larger pastry circles into each muffin tin cavity, ensuring they cover the bottom and sides completely.
- Fill each pastry case with the prepared fruit mince mixture, leaving a small space at the top for the pastry lid.
- Cover each pie with a smaller pastry circle, pressing edges to seal. Cut a small slit in the top to allow steam to escape.
- Beat the egg and brush the top of each pie with egg wash to create a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove from oven and let cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy your homemade Christmas Fruit Mince Pies!
Tips
- Let the fruit mixture rest: Allowing the dried fruits to soak in brandy for at least 30 minutes helps intensify the flavors and creates a more luxurious filling.
- Pastry perfection: Keep your pastry cold and handle it as little as possible to ensure a light, crisp texture. If the pastry becomes too warm, pop it back in the refrigerator for 10 minutes.
- Even sizing matters: Use cookie cutters of consistent sizes to ensure uniform pies that look professionally made.
- Egg wash secret: For a gorgeous golden shine, brush the tops of the pies with egg wash and consider sprinkling a little granulated sugar for extra sparkle.
- Cooling is crucial: Let the pies cool in the tin for 10 minutes before removing to prevent them from breaking apart.
- Make ahead tip: These pies can be prepared in advance and frozen before baking. Simply add a few extra minutes to the baking time when cooking from frozen.
- Storage hack: Store in an airtight container for up to 5 days, or freeze for up to a month to enjoy your festive treat anytime!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
