Add beaten egg, and pulse to combine. Remove dough from the food processor, wrap in plastic wrap, and chill 15 min to an hour. When you are ready to make your pies, preheat the oven to F. Cut rounds to fit your pie pans. Place bottom crust in the greased pie tins, pressing to remove any air that might be trapped under the crust. Cut circles for the tops of the crust.
Moisten the edges of the bottom crust with milk and crimp together to seal the edges. Cut a few small slits in the top crust for steam to escape. Bake 20 min, or until fruit is bubbly and the crust is golden. We made mini, 4 inch diameter, pies here. If you are baking a full-sized pie you may need to add up to another 20 minutes to the baking time and cover the outside edge with foil so the the crust doesn't get too dark.
Notes These pies can also be baked and frozen. Just remove them from the freezer to thaw before reheating in a F oven for min before serving. Calories: kcal Carbohydrates: If you liked this recipe, here are some similar dishes you may enjoy! Sarah Ozimek. Share Pin Email Print. Rich Dark Hot Chocolate. Nowadays children leave mince pies out with a glass of brandy or another spirit for Father Christmas to snack on while delivering presents. Those in the UK view mince pies in the same way that Americans tend to view Christmas cookies, with a sense of nostalgia for childhood.
A Mince pie is a sweet treat that has quite a rich flavor to it. The minced "meat" that was earlier referred to, is actually just a blend of dried fruits, normally raisins. The pastry is also just as important as the filling, as a crumbly and sweet pastry can pull the pie together leading to a spicy and sweet treat that will leave one feeling like Christmas. As an American, I felt that I should try to integrate myself as far into British culture as I can, and a key component to their Christmas is a mince pie.
The earthy flavors of the dried fruit are a nice change from the sweetness of Christmas cookies, so why not switch up your holiday dessert choices and try something new? For those of us who reside outside of the UK it may seem like a strange concept, but when you think about it mince pies are quite close to fruitcake , which we all hold close to our hearts. Have mince pies — a product that most people buy in, in a time-versus-taste trade-off — kept pace?
When the blurb says plump fruits and deep-filled, does it mean it? Or are the supermarkets still skimping on fillings and using cheap spices?
You will note that the most shocking statistic about mince pies is that, after that initial buying frenzy, we throw 74m of them away each Christmas.
You check the price. You check it again. You sit down to absorb the shock, phone a friend to share the news, and, finally, take a bite expecting choirs of angels. What you get is unusually soft, unsalted butter pastry around a loose filling that, for all its articulated ginger, apple and citrus flavours, lacks intoxicating spice or depth. Overly earnest, and ultimately dull. The uneven pastry-to-filling ratio means the mincemeat struggles to assert itself over the buttery, but somewhat claggy pastry and, but for its faintly boozy port and brandy edge, it has little charisma.
It is tediously sweet and sharp, thick with apple puree and vine fruits. They frequently implode at first bite.
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