Mince Pies
Updated Nov. 3, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces short-crust pastry
- 3tablespoons brandy
- 8ounces mincemeat
- 1egg
- Sugar
Nutritional analysis per serving (12 servings)
152 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 53 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Butter and flour a muffin tin. Roll out the pastry until it is about a quarter of an inch thick. Using a cookie cutter or a glass, cut it into three-inch rounds. Place half the rounds in the muffin tin (you may need two tins).
- Step 3
Mix the brandy into the mincemeat. Place a tablespoon onto each pastry round. Beat the egg and use a little to moisten the edges of each round. Place a pastry top on each mincemeat round and press the edges together with a fork.
- Step 4
With a sharp knife, make a slit in the top of each pie. Brush with egg and bake for 10 minutes. Reduce heat to 350 and bake for 10 more minutes or until the pies are golden. Remove from oven and cool on a rack. Dust with sugar and serve hot or cold.
Private Notes
Comments
Excellent recipe, and I was very happy to find it here (and surprised there are no comments yet). Perhaps because most Americans would call these "mincemeat tartlets". I grew up in England, where we call them mince pies. I use Robertson's Mincemeat, which you can find in good grocery stores in December (such as The Fresh Market, if you have one of those nearby). I do add a little grated apple to the mincemeat, and only 1 tbsp of brandy so it's not too liquid.
There’s no way 8oz of pastry dough rolled to 1/4” will make more than 3 3” pies
Big dud! Made David Tanis' pastry dough, measured everything carefully with a ruler and could only get 8 pies out of it. The muffin tins do not work at all. The pies sink down in them and they don't bake evenly. You can't go wrong with the magic of mincemeat and pastry, but I will either stick to regular pie or find another tartlet approach.
Moira Hodgson has another recipe in NYT Cooking titled “English Mince Pies” that includes her pastry recipe.