Mince Pies

These are one of my favorite things about Christmas. When I moved to the US I realized that they weren't a standard part of the season, so I had to learn how to make them well myself. This is the super easy version! Mincemeat can be tough to find in US stores, but you can usually find Nonesuch brand. Two ready made pie crusts should make approx 24 mince pies.

Photo by Robin C.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • Mincemeat

  • Refrigerated pie crust

  • Butter

  • Powdered sugar

Directions

Roll the chilled pie crust with a rolling pin until it is very thin. Cut the pie crust into circles using a cookie cutter (the top of a large wine glass works well as a makeshift cutter). You want two sizes; each mince pie will have a larger circle of pastry for the base and a slightly smaller circle for the top (you can leave the top crust off if you want). Grease a cupcake pan lightly with butter and press your pastry circles into the pans; they should make a mini pie base that's about quarter to half inch deep. Put half a teaspoon of mincemeat into each pie base. Then put the smaller pastry circle on top and press the edges to the base. Pierce the top of the pie with a fork. Pre-heat the oven to 350 and bake for 20-22 minutes. Allow to cool for about 10 minutes and then use a knife to ease the pies out of the cupcake tray. When cool, sprinkle with powdered sugar.

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