Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
18
Yield:
18 mince pies
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Sift flour, 1/4 cup confectioners' sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, sealing edges firmly together or crimping lightly with a fork to prevent the filling from leaking as they cook. Brush the top of each pie with egg.
Bake mince pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners' sugar just before serving.
Cook’s Note
I love these mince pies served warm with whipped cream, ice cream, or brandy butter for a delicious Christmas dessert.
Nutrition Facts (per serving)
145
Calories
8g
Fat
18g
Carbs
2g
Protein
ble>
