Fruit mince pies are small pastry tarts filled with a sweet mixture of dried fruit, apple, citrus and warming spices, traditionally served around Christmas in Britain and other parts of the Commonwealth. This recipe makes 12 individual pies with buttery shortcrust pastry; the filling can be homemade or ready-made, so you can choose how much preparation to do.
Ingredients
- 2 cups (250 g) all-purpose flour, plus a little for rolling
- ½ cup (60 g) powdered sugar
- ¼ teaspoon fine salt
- ¾ cup (170 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) cold water
- 1½ cups (360 g) fruit mince or mincemeat, homemade or store-bought
- 1 small apple, about ½ cup (75 g) peeled and finely grated
- 1 teaspoon (5 ml) orange zest
- 1 tablespoon (15 ml) milk, for brushing
- 1 tablespoon (8 g) granulated sugar, for sprinkling (optional)
- Powdered sugar, for serving (optional)
Instructions
- Make the pastry. Whisk the flour, powdered sugar and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips, or pulse briefly in a food processor, until the mixture resembles coarse crumbs with a few pea-size pieces. Stir in the egg yolk and 2 tablespoons (30 ml) cold water. Bring the dough together gently; add the remaining water a teaspoon at a time only if it still looks dry. Stop as soon as it holds together.
- Chill the dough. Divide the dough into two portions, one slightly larger than the other, and flatten each into a disk. Wrap and refrigerate for 30 minutes. This firms the butter and makes the pastry easier to roll without tearing.
- Prepare the filling and tin. While the dough chills, stir the fruit mince with the grated apple and orange zest. Heat the oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin. The filling should be moist but not watery; if liquid collects in the bowl, spoon the fruit into the pastry and leave the excess behind.
- Cut the pastry bases. On a lightly floured surface, roll the larger dough disk to about ⅛ inch (3 mm) thick. Cut 12 rounds approximately 3½ inches (9 cm) across, rerolling scraps once if needed. Fit the rounds into the muffin cups, pressing them gently into the bases and sides. Keep the pastry from stretching, which can make it shrink in the oven.
- Fill the pies. Spoon about 2 tablespoons (30 g) of filling into each pastry shell, leaving a little room at the top. Do not pack the filling down or overfill the cups, since it can bubble out and stick to the tin.
- Add the tops. Roll the remaining dough to the same thickness. Cut 12 smaller rounds, stars or other shapes to cover the filling. Place them on top and gently press the edges to seal. If using solid rounds, cut a small slit in each to let steam escape. Brush the tops lightly with milk and sprinkle with granulated sugar if desired.
- Bake. Bake for 20–22 minutes, until the pastry is golden and the filling is bubbling gently. If the tops brown before the pastry edges, loosely cover the tin with foil for the last few minutes. Transfer the tin to a rack and cool for 10 minutes before loosening the pies with a small offset spatula or blunt knife. Cool further before serving; hot fruit filling can burn.
Tips
- Keep the butter and water cold, and handle the dough as little as possible. Warm, overworked pastry can become tough and may shrink.
- For a shortcut, use two sheets of ready-rolled shortcrust pastry, about 500 g total. Follow the package directions if they differ, and keep the pastry chilled while shaping.
- Fruit mince is also sold as mincemeat; it generally contains dried fruit and spices and may contain alcohol. Check the label if you need an alcohol-free filling. There is no meat in the common sweet pie filling.
- Ovens and muffin tins vary. Start checking at 18 minutes, and aim for evenly golden pastry rather than relying on the clock alone.
Serving Suggestions
Serve the pies warm or at room temperature, plain or with a light dusting of powdered sugar. A spoonful of softly whipped cream, vanilla custard or a small scoop of vanilla ice cream makes a festive dessert. For a less rich finish, pair one with black tea or coffee. If serving a batch at a gathering, warm only the quantity you plan to eat and keep the rest covered.
Variations
Open-top pies: Skip the pastry lids and bake the filled shells for about 18–20 minutes, watching for golden edges. The filling will be more exposed and may dry slightly on top.
Nutty topping: Sprinkle each filled shell with a few chopped almonds or pecans before adding a pastry star, or leave the tops off. Avoid nuts where allergies are a concern.
Different citrus: Replace the orange zest with finely grated lemon zest for a sharper aroma. Add only the colored zest, not the bitter white pith.
Smaller pies: Use a mini-muffin tin and smaller pastry rounds. Reduce the baking time and check early, since small shells brown faster; the exact time depends on the tin and pastry thickness.
Storage and Reheating
Cool the pies, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days refrigerated. For longer storage, freeze fully cooled pies in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Do not leave filled pies at room temperature for more than 2 hours, especially in a warm room.
To serve refrigerated pies warm, place them on a baking sheet in a 300°F (150°C) oven for about 8–10 minutes, checking that the pastry does not overbrown. From frozen, reheat at the same temperature for about 15–20 minutes, until hot through. A microwave will warm them faster but softens the pastry. Let reheated filling cool slightly before eating.
Frequently Asked Questions
What is fruit mince?
Fruit mince, often called mincemeat, is a sweet mixture usually made from dried fruits, citrus peel, spices and sometimes apple, suet or alcohol. Modern versions vary, and many are vegetarian or alcohol-free; check the ingredients on the jar.
Can I make the pastry ahead?
Yes. Wrap the dough and refrigerate it for up to 2 days, or freeze it for up to 2 months. If it is very firm after chilling, leave it on the counter for a few minutes until it rolls without cracking, but do not let the butter soften.
Why did the pastry shrink?
It may have been stretched while fitting it into the tin, or the dough may have been warm or overworked. Press the pastry into place rather than pulling it, and chill the shaped shells for 10 minutes if the dough feels soft before baking.
Can I use store-bought fruit mince?
Yes. Use 1½ cups (360 g), then mix it with the grated apple and orange zest as directed. If the filling is already loose or very moist, omit the apple or drain away excess liquid so the pastry does not become soggy.
How can I tell when the pies are done?
The pastry should be golden on the tops and edges, and the filling should bubble gently. If the bottoms look pale, give them a few more minutes in the oven, checking often. Let them cool briefly before removing, because hot pastry is delicate.
Can I make these without dairy?
Use a firm plant-based butter suitable for baking in place of the butter, and brush the tops with plant milk. Results vary between products; choose one with a similar fat content and keep it cold to help the pastry hold its shape.
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