Best Luxury Mince Pies Recipes

MINCE PIES

Mince Pies image

Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 20 mini pies

Number Of Ingredients 19

Ingredients

4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
1/2 cup plus 2 tablespoons ice water
FILLING:
1/4 pound ground beef
3 medium apples, peeled and chopped
1 medium apricot, peeled and chopped
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup unsweetened apple juice
1 tablespoon cider vinegar
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup rum
1 large egg, beaten
1 to 2 tablespoons coarse sugar

Steps:

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

BOOZY MINCEMEAT

Boozy mincemeat image

A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking

Provided by Ruth Watson

Categories Dessert

Time 40m

Yield Makes about 3.5kg/7lb

Number Of Ingredients 15

Ingredients

500g currant
500g muscatel or Californian raisin (or a mixture)
500g sultana
500g Bramley apple , peeled, cored and chopped fairly small
2x250g boxes shredded beef suet
100g whole blanched almond , coarsely chopped
350g natural demerara sugar
100g dark muscovado sugar
1 rounded tsp ground cinnamon
2 rounded tsp ground mixed spice
1 large, juicy lemon
250g whole mixed peel , chopped into small dice
125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy

Steps:

Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.