Best Mince Pie Recipes

NO MEAT MINCE PIE

Steps:

• In saucepan, mix apples, raisins, sugar, water, orange peel and juice.
• Cover and simmer until the apples are very soft, 15 minutes.
• Stir in brown sugar, spices, and extract. Simmer another 2-5 minutes.
• Pour slightly cooled mixture into crust in 9 inch pan. Layout or lattice second crust over mixture.
• Bake 30 minutes at 450°F.

MEATLESS MINCE MEAT PIE

Steps:

• Preheat oven to 425 degrees F.
• Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack.
• Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate.
• On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.
• Garnish tartlets with whipped cream and orange slices.

SCOTTISH MINCE PIE

Steps:

• Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
• Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
• Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out pastry to fit a 9-inch pie plate.
• Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
• Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

CRANBERRY MINCE PIE

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

HOMEMADE MINCE PIE WITH CRUMBLY TOPPING

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
• Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
• Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
• Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.

MINCEMEAT FILLING FOR MINCE PIE

Steps:

• Combine sultanas through nutmeg.
• Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
• Stir in currants& cointreau.
• Leave covered from 1 day to several weeks.
• Use as filling for mince pies.

TRUE MINCE MEAT PIE

Steps:

• 1. Pre Heat oven to 350'F 9-inch pie plate
• 2. At least 4 hours before making pie, prepare the mincemeat: In a large pot, combine meat, and cider, raisins, and cherries or currants (prefer currants), and spices.
• 3. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
• 4. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened, or canned.)
• 5. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
• 6. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.

APPLE STREUSEL MINCE PIE

Steps:

• In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell.
• (To save time, you can use a frozen pastry shell, thawed).
• Top apples with mincemeat.
• In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly.
• Add nuts; sprinkle over mincemeat.
• Bake in lower half of 425* degree oven 10 minutes.
• Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown.
• Cool.
• Serve with whipping cream.
• (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).

MODERN MINCE PIE

Steps:

• Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)
• Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.
• Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

MINCE & ONION PIE

Steps:

• Heat sunflower oil in a large pan and gently fry onions until translucent.
• Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.
• Crumble in the oxo cubes and add the worcestershire sauce.
• Cover the pan and reduce heat- simmer gently for 20 minutes.
• When mince and onions are cooked allow to cool for about 15 minutes.
• Roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.
• Put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.
• Cook in a preheated oven at 190c for 30 minutes.
• Best served with mashed potatoes and vegetable of your choice.

PEAR AND RAISIN MINCE PIE WITH LATTICE CRUST

Steps:

• For crust:
• Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
• For filling:
• Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
• Bake pie until crust is golden and pears are tender, about 50 minutes; cool.

APPLE MINCE WALNUT PIE

Steps:

• 1. Combine sugar, flour, spices and salt in bowl. Add apples, mix lightly.
• 2. Add mincemeat and walnuts, mix.
• 3. Heap into pastry lined 9-inch pie pan, dot with butter. Adjust top crust, flute edges, cut vents. Brush top crust with milk, sprinkle with sugar.
• 4. Bake in 425 degree oven for 50 to 60 minutes or until crust is browned and apples are tender. Cool on rack.
• 5. NOTES : Use a combination of cooking apples such as Jonagold, Jonathan, Macintosh, Rome, Newton Pippen, Winesap or Golden Delicious for the best flavor. You can use homemade or commercial mincemeat in this.

SCOTTISH MINCE PIE

Steps:

• Place the ground beef in a large pot and pour in enough water (about 8 cups) to cover beef. Boil until beef is cooked through. Drain.
• Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
• Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C). Roll out pastry to fit a 9-inch pie plate.
• Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and puncture top.
• Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

MINCE BEEF & ONION PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

TURKEY MINCE PIE

Steps:

• Peel and chop the spuds and boil them in salted water for approx 16 minutes until soft enough to mash. Drain well and allow to dry out over a very low heat for a minute, shaking the pan occasionally to stop them burning. Turn off the heat, add butter, cream and seasoning and mash until smooth and creamy. Set aside to cool
• Heat a large lidded pan and add a tablespoon of olive oil. When the oil is hot add the meat. Season well with salt and white and black pepper. Fry until the meat has changed colour and some of its liquid has cooked away. Set aside with any remaining liquid (if all the liquid cooks off that's fine but I usually find that Turkey mince holds a lot of moisture and I don't usually have the patience to cook it all off)
• Reheat the same pan and add the remaining olive oil. Once this is hot add in the diced onion and turn down the heat. Cook the onion gently for a few minutes and then add the diced celery stalk. Cook gently for approx 10 minutes until the veg has softened but not browned. Now add the meat back to the pan and turn the heat back up. Once everything is starting to bubble again add in the white wine and cook on high heat to reduce the wine, then add your stock. If you like lots of gravy you can add more stock at this point. Cook on high heat for a few minutes and then add in the sweetcorn and the chopped celery leaves. As soon as the gravy start to bubble again thicken with the cornflour to the consistency of your preference. Now turn the heat right down, place the lid on the pad and simmer for about 10 minutes.
• Transfer the pie filling to a casserole pot and allow to cool for about 20 minutes before adding the mashed potato (if you add the potato whilst the filling is hot it will start to melt into the filling). At this point, if you want you can cool the pie and set it aside in the fridge until you want to cook it. Finally, preheat your oven to 180C. Place the casserole pot onto a baking tray, sprinkle on a generous portion of cheese and bake for 45 minutes to an hour until the cheese is crispy and bubbling and the pie is hot throughout. Serve with lots of green veg and carrots...Yum!!!

MINCE PIE BROWNIES

Steps:

• Melt the butter and chocolate in a medium bowl, either in a microwave - cooking for 1 min on High, then stirring and continuing to heat in 20-second blasts - or by setting the bowl over a pan of simmering water and stirring occasionally. Once melted, leave the mixture to cool.
• Heat the oven to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer on maximum speed until thick and creamy, about 3-8 mins, or when the mixture runs off the beaters and leaves a trail for a second or two.
• Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight, moving the bowl round until the mixture is a mottled dark brown. Be gentle so you don't knock out the air.
• Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy. Stop just before you feel you should, as you don't want to overmix it.
• Spoon a little mixture into the prepared tin, then add the mince pies, leaving them whole. Scrape over the rest of the mixture, gently easing it between and over the pies. Level the top. Put in the oven for 25 mins. If the brownie mixture is very wobbly in the middle, it's not quite done, so bake for another 5 -10 mins, or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four squares. Will keep in an airtight container for a week and in the freezer for up to a month.

LITTLE MINCE PIE CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
• Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
• Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.

APPLE MINCE PIE

Steps:

• Place rack in lower half of oven; preheat oven to 425 degrees F.
• In a large bowl, toss apples with flour and butter; turn into prepared crust.
• Spoon mincemeat evenly over apple mixture.
• Cover with top crust; cut slits near center. Seal and flute.
• Brush egg mixture over crust (optional). Bake for 10 minutes. Reduce oven temperature to 375 degrees F and bake 25 minutes longer or until golden.
• Cool.
• Garnish as desired (Cool Whip is a family favorite!).

MINCE PIE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar until very light and fluffy, then beat in the egg and vanilla. Stir in the mincemeat until combined, then the flour, bicarb, cinnamon, chocolate and ¼ tsp salt.
• Scoop tablespoons of the mixture onto the sheets, leaving space between each for spreading. Bake for 10-12 mins, or until firm at the edges but soft in the middle - they will firm up a little as they cool. Leave to cool on the sheets slightly before eating warm, or transfer to a wire rack and leave to cool completely.

PECAN MINCE PIE

Steps:

• To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in cling film and chill in the fridge for 30 mins.
• Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin, leaving any excess pastry overhanging. Chill for a further 30 mins.
• Heat oven to 190C/170C fan/gas 5 with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans, and return to the oven for 10 mins more until the base is biscuit-brown.
• While the pie case is baking, make the filling. Finely chop half the pecans by hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup and melted butter until completely combined, then stir in the mincemeat.
• When the pie case is cooked, spoon over the mincemeat pecan filling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly.
• To make the brandy cream, whisk together the cream and the icing sugar until holding soft peaks, then gently whisk in the brandy, vanilla and cinnamon. Serve the pie warm in slices with a dollop of the cream.