Mince Pie

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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.

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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

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Equipment:

• Oven

• Muffin Tins

• Hand / Stand Mixer

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Directions:

1. Please visit my "Mince Pie Fillings" page for the recipe.

2. Prepare the Pastry.

3. In a large mixing bowl, combine flour, salt, and orange zest. Mix well.

4. Wrap cold butter with parchment and flatten with a rolling pin.

5. Crumble butter into flour mixture by hand until it resembles flakes.

6. Add sugar and mix until combined.

7. Add eggs and yolk. Use a plastic scraper to fold everything into a dough.

8. Transfer to a floured surface, shape into a rectangle, wrap in parchment, and chill for 2 hours.

9. Make the Frangipane.

10. In a large bowl, cream butter using a hand or stand mixer until smooth and mayo-like.

11. Add sugar in two portions, creaming until light and fluffy.

12. Fold in almond meal in two portions, then mix in flour.

13. Whisk in eggs until incorporated.

14. Fold in orange zest and Cointreau. Cover and chill until needed.

15. Optional: Let mixture rest at room temperature overnight.

16. Assemble the Mince Pies.

17. Preheat oven to 190°C (375°F).

18. Slice the dough in half. Keep one half chilled while working with the other.

19. Roll out to 1/8 inch thick on a lightly floured surface.

20. Cut out discs with a cookie cutter (same size as muffin tin). Re-roll scraps as needed.

21. Grease muffin tin with butter.

22. Press dough discs gently into each muffin cup, ensuring full contact on the bottom and sides.

23. Fill with spoonfuls of mince pie filling.

24. Top with a dollop of frangipane and a sprinkle of almond slivers.

25. Bake & Serve.

26. Bake for 15–18 minutes or until the top is golden brown.

27. Remove from oven, unmold, and let cool on a wire rack.

28. Repeat with remaining dough and filling.

29. Dust with icing sugar and serve warm.

Mama Mia...

Everything homemade from scratch is always the best...

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Recipe Video: