Bringing a little slice of holiday magic to your table with my homemade mince pies. Inspired by the wonderful Richard Bertinet, these pies are a labor of love and a true embodiment of the festive spirit. Mince pies have a storied history, dating back to medieval times in Britain.
Originally, they were filled with meat, fruit, and spices - a rich combination that was a symbol of wealth and a celebration of the exotic spices brought from the East. Over time, the recipe evolved to become the sweet, fruit-filled delicacies we cherish during the holiday season.
Just outta the oven...
The journey begins with a zesty orange pastry, a nod to the traditional citrus flavors that complement the rich mincemeat filling. The process of crafting the dough, rolling it out, and carefully shaping each pie is almost meditative, a moment to reflect on the joys of the season.
The frangipane, a soft almond-flavored cream, adds a luxurious texture and a subtle nutty sweetness, marrying beautifully with the rich mince pie filling - a recipe I shared a few months ago. This combination of textures and flavors is a testament to the evolution of this classic treat and Richard Bertinet's touch to this timeless recipe.
Baking these mince pies fills the kitchen with the aroma of Christmas - warm spices, citrus zest, and buttery pastry. It's more than just the act of baking; it’s about recreating those cherished memories and making new ones. As they come out of the oven, golden brown and sprinkled with icing sugar, there's a sense of accomplishment and anticipation.
Sharing these pies, still warm, with friends and family, is one of the joys of the season. It's a celebration of tradition, of the little things that make the holidays special, and of the love that we pour into every bite.
Ingredients:
Inspired by Richard Bertinet
(Make 21)
Pastry:
Unbleached All Purpose Flour, 350g
Sea Salt, Pinch
Fresh Orange Zest, 1 Orange
Unsalted Butter Cold, 125g
Granulated Sugar, 125g
Eggs, 2
Egg Yolk, 1
Frangipane:
Unsalted Butter Softened, 125g
Granulated Sugar, 125g
Almond Meal, 125g
Unbleached All Purpose Flour, 25g
Eggs, 2
Fresh Orange Zest, 1 Orange
Cointreau, 2 TBSP
Mince Pie:
Unsalted Butter, For Greasing
Mince Pie Fillings Homemade, 1 Recipe
Almond Slivers, For Garnishing
Icing Sugar, For Dusting
Equipment:
Oven
Muffin Tins
Hand / Stand Mixer
Directions:
Please visit my "Mince Pie Fillings" page for the recipe.
Prepare the pastry.
In a large mixing bowl. add in flour, salt and orange zest.
Mix to combine well.
Wrap the cold butter with a parchment paper and flatten it with a rolling pin.
Crumble the butter into the flour mixture with your hands.
Do not over mix. It should resemble flakes rather than bread crumbs.
Next, crumble in the sugar until well combined.
Followed by the eggs and yolk.
Use a plastic scrapper to fold in the eggs and yolk until it comes together into a dough.
Transfer onto a lightly floured surface and form into a rectangle.
Wrap the pastry dough a parchment paper and chill in the fridge for at least 2 hrs.
Prepare the frangipane.
Cream butter in a large mixing bowl with a hand or stand mixer until mayo consistency.
Add in sugar and continue creaming, 1/2 portion at a time, until light and fluffy.
Fold in the almond meal, 1/2 portion at a time, until well combined.
Followed by the flour.
Next, mix in the eggs until fully incorporated.
Lastly, fold in the orange zest and Cointreau.
Cover and chill in the fridge until ready to use.
Mix until well combined.
Cover with cling film and set aside at room temperature overnight.
Prepare the mince pie.
Preheat oven to 190 degree celsius or 375 fahrenheit.
Slice the pastry into halves, keeping 1/2 in the fridge while working on the other 1/2.
Roll the pastry dough to about 1/8 of an inch thick on a lightly floured surface.
Use a cookie cutter, around the same size as the muffin tin, and cut out discs.
You can re-roll any scraps and repeat the process.
Grease muffin tin with butter.
Gently press the discs into the muffin tin, making sure the bottom and sides are fully adhered.
Add in spoonfuls of mince pie fillings.
Dollop some frangipane over the top.
Sprinkle some almond slivers.
Wack to the oven and bake for 15 to 18 mins or until the top is golden brown.
Remove from the oven, unmold and set aside on a wire cooling rack.
Repeat the process for the remaining pastry dough.
Dust icing sugar over the top.
Serve while they are still warm.
Mama Mia...
Everything homemade from scratch is always the best...