← Back to Search Results
baking
Mince Pies

Photo by:
Comments: 0
 

Recipe

Mince pies are a must for many bakers at the holidays. These individual pies are perfect for gift-giving.

Yield: Makes 9 small pies
Prep time: 20 Mins, Plus Resting<Br>
Cooking time: 10–12 Mins

Ingredients

  • 1 Granny Smith apple
  • 2 tbsp butter, melted, plus more for the pan
  • ½ cup golden raisins
  • ½ cup raisins
  • ¼ cup dried currants
  • ¼ cup mixed candied peel
  • ¼ cup chopped almonds or hazelnuts
  • 3 tbsp dark brown sugar
  • 1 tbsp brandy or whisky
  • 1 tsp pumpkin pie spice
  • Grated zest of 1 lemon
  • ½ banana
  • One 17.3 oz (484g) box thawed frozen puff pastry sheets

Special Equipment:

  • 3½ in (9cm) and smaller, decorative cookie cutters

Directions

Prepare ahead: The pies can be prepared and stored for up to 3 days.

1. Preheat the oven to 375°F (190°C). Lightly butter 9 cups in a muffin pan.

2. Grate the apple (including the skin) into a bowl. Add the butter, golden raisins, raisins, currants, mixed peel, almonds, brown sugar, brandy, pumpkin pie spice, and lemon zest and mix well. Dice the banana, add to the bowl, and mix again.

3. Roll out the puff pastry into a 14in (35cm) square. Prick the dough well with a fork. Cut out 9 rounds of dough with a 3½ in (9cm) diameter cookie cutter. Fit the rounds into the muffin cups. Divide the apple mixture among the cups. Using 3in (7.5cm) diameter decorative cookie cutters, cut out 9 shapes or rounds. Place on top of the filling. Refrigerate for 10 minutes.

4. Bake for about 25 minutes, or until the pastry is golden brown. Carefully remove from the cups and cool on a wire cake rack.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

448kcal (22%)
28mg (3%)
2mg (4%)
23mcg RAE (1%)
265mg
25mg
5g
22g
3g
52g
7mg (2%)
144mg (6%)
7g (35%)
25g (39%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-new-way-to-cook A New Way to Cook
by Sally Schneider
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-sweet-life The Sweet Life
by Kate Zuckerman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?