Mince pies are a traditional British Christmas treat. The inside is fruity, sweet and sticky, and the outside is buttery and crumbly. I’d never made them before so I cheated a bit and used mincemeat from None Such (the brandy and rum version- the more alcohol the better, eh?). It was really easy to make these mini mince pies. I made a recipe for a double pie crust, rolled it out, then used a small circular bowl to cut out bigger circles of dough. I put those in my mini muffin tin, then used a smaller circle (the coffee scoop was the perfect size) to cut out a little lid. Traditionally, mince pies often have a star shape as the topper, but I was too lazy to cut out a million stars. If you have a star cookie cutter though, it would be quite easy.
1/2 tsp salt
6 Tbs cold water
1 jar nonesuch or homemade mincemeat (I’ve heard good things about this recipe)
Preheat the oven to 425F.
Mix the flour, sugar, salt, and butter together until the butter is about pea sized. Slowly mix in the water until the dough comes together.
Take half the dough and roll it out until it is about 1/4 inch thick. Use a circular object (or cookie cutter) to cut out a circle of dough that will fit in your greased muffin tin, mini muffin tin, or tart pan.
Once all of the tins are filled with dough, add the mince. I used mini muffin tins, so I only needed a teaspoon of mince per pie. It depends on how big your tin is, but they should be about 3/4 full.
Then, roll out the other piece of dough and cut out a circle (or star) that is just big enough to make a cap for the top of the pie. Press the cap of dough lightly on top of the bottom of the pie so the two pieces stick together.
Bake until the pies are light brown. My mini ones took about 13 minutes, but keep an eye on them.
Once they are done cooking, let them cool for a couple of minutes in the tins so they all stick together. I tried to remove one too early and managed to both burn my fingers and have the pie fall apart. Once they are a little cooler, they have plenty of integrity and will keep their shape. You can dust them with confectioner’s sugar, or eat them as is.