Christmas Mini Mince Pies are small buttery pastry pies filled with a delicious mixture of dried fruit, warming spices. Enjoy these bite-sized versions of the traditional British mince pies as a holiday treat.
5 from 7 votes
Prep Time 30 minutesmins
Cook Time 25 minutesmins
Pastry resting time 20 minutesmins
Total Time 1 hourhr15 minutesmins
Course Baking
Cuisine British
Servings 24
Calories 128kcal
Equipment
weighing scales
Food Processor
rolling pin
6 cm (2.5 in) fluted pastry cutter
5 cm (2 in) fluted pastry cutter
2 x 12 hole mini muffin tins or 1 x 24 hole mini muffin tin
Put the flour, sugar, salt and ground almonds into a food processor and pulse to mix the ingredients together.
50 grams butter
Add the cubes of chilled butter and process until the texture is like breadcrumbs.
1 egg
Add the egg.
process until the dough just starts to come together. Don't overwork the pastry or it will become tough.
Wrap the pastry in clingfilm and leave to rest in the fridge for 20-30 minutes.
To make the Christmas Mini Mince Pies
Heat the oven to 180C.
Lightly grease the mini muffin tin
Roll out the pastry to a thickness of about 5 mm
Use a 6 cm pastry cutter to cut out 24 rounds and place them gently into the mini muffin tin.
350 grams mincemeat
Add a teaspoon of mincemeat to each tart.
Using a 5 cm pastry cutter to cut out 24 tops.
1 egg
Brush the edge of the bases with beaten egg and add the lids pressing down firmly around the edges. Use a sharp knife to make two small holes in the top of each mince pie to let out the steam.
Brush the tops of the tarts with egg (optional)
Bake for 20-25 minutes until golden brown.
Cool for 5 minutes in the tin, then remove to a cooling tray.
1 tablespoon icing sugar
Put the icing sugar in a sieve, tea strainer, or dusting wand and dust the mini mince pies with icing sugar before serving.
Notes
If you don't have a food processor you can rub the butter into the flour and ground almond mixture by hand.