Minced Pie
A traditional holiday pastry featuring a buttery, flaky shortcrust shell filled with rich, spiced mincemeat—a aromatic mixture of dried fruits, warm spices, and a touch of citrus.
COOKING INFORMATIONS
INGREDIENTS:
COOKING INSTRUCTIONS
1. Mix ingredients No. 5–14 together and marinate for 1 hour.
2. Blend the dry ingredients with 100g butter until a mealy texture forms.
3. Add the egg yolk and water, then mix until the dough just comes together.
4. Wrap the dough and refrigerate for at least 1 hour before rolling.
5. Roll out the pie dough to 1.5mm thickness and cut into round pieces.
6. Cut out the pie bases and lids, then line the pie moulds.
7. Fill each pie shell with the prepared filling.
8. Brush the edges of the dough with egg wash.
9. Place the lid over the filling.
10. Brush the top of the dough with egg wash.
11. Bake at 180°C for 10–15 minutes.
12. Carefully remove the pies from the moulds.
13. Sprinkle with icing sugar.
