Ingredients
For the Pie Crust:
3 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 teaspoon salt
10 tablespoons very cold unsalted butter, diced
5 ounces lard (or substitute with butter)
2/3 cup ice water
For the Filling:
1 batch of homemade mincemeat (see notes below)
For Finishing:
2 tablespoons milk or beaten egg, for brushing
Powdered sugar, for sprinkling
Instructions
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Prepare the Pastry:
In a large bowl, combine flour, sugar, and salt. Cut in the butter and lard using a pastry blender or knives until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together when pinched. Wrap in plastic wrap and chill for at least 30 minutes. -
Preheat Oven and Prepare Tins:
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or mini tart tins. -
Roll Out Dough:
Roll out 2/3 of the dough to 1/8-inch thickness. Cut circles to fit into the tins. Place the dough into the tins and gently press to form the bases. -
Fill the Pies:
Spoon mincemeat into each pastry shell, filling just below the edge. Roll out remaining dough and cut into shapes for the lids (circles, stars, or lattices). Place over the filling and seal edges. If using full lids, cut a small slit to allow steam to escape. -
Bake:
Brush tops with milk or egg wash. Bake for 10–15 minutes until golden brown.
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Cool and Serve:
Carefully remove from tins and transfer to a wire rack. Sprinkle with powdered sugar. Serve warm, optionally with cream, ice cream, or brandy butter.
Notes
- Homemade Mincemeat: Combine dried fruits, apples, suet, spices, nuts, and a splash of brandy or rum. Adjust sweetness to taste.
- Lard: Using lard in the pastry gives the flakiest crust. Make your own or use high-quality, non-hydrogenated lard.
- Serving Tips: Mince pies are best enjoyed warm. Top with brandy butter, cream, or ice cream for a traditional touch.
- Prep Time: 30 min
- Cook Time: 15 min