Best 9 All Butter Mince Pies Recipes

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During the holiday season, kitchens fill with the mouthwatering aromas of mince pies. For traditionalists, an all-butter mince pie stands apart, its golden, flaky pastry enveloping a rich, flavorful filling. Whether you prefer a classic or a more contemporary take on this classic Christmas treat, this guide will help you create the perfect all-butter mince pie that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MINCE PIES



Mince pies image

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Provided by Paul Hollywood

Categories     Dessert

Time 1h

Number Of Ingredients 9

1 large jar mincemeat (about 600g)
2 satsumas, segmented
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Steps:

  • Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
  • Add 125g caster sugar and 1 large beaten egg, and mix together.
  • Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
  • Wrap the pastry in cling film and chill for 10 mins.
  • Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
  • Heat oven to 220C/200C fan/gas 7.
  • Roll out the pastry to 3mm thick.
  • Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
  • Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
  • Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium

MINCE PIES



Mince Pies image

Provided by Food Network

Yield 24 mini or 16 medium-size mince pies

Number Of Ingredients 24

1 quantity sweet shortcrust pastry, recipe follows
9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows
1 egg, beaten
Icing sugar (confectioners'), for dusting
7 ounces/200 g plain flour, sifted
Pinch salt
3 1/2 ounces/100 g chilled butter, cubed
1/2 to 1 medium egg, beaten
2 large cooking apples, peeled, cored and cut into large chunks
Finely grated zest and juice of 2 oranges and 2 lemons
9 ounces/ 250 g shredded suet, or butter,chilled and grated
10 ounces/275 g raisins
10 ounces/275 g sultanas (golden raisins)
10 ounces/275 g dried currants
4 1/2 ounces/125 g Candied Peel, chopped, recipe follows
1 pound, 7 ounces/650 g soft dark brown sugar
2 ounces/50 g nibbed (chopped) almonds, orchopped pecans
2 teaspoons mixed spice
2 1/2 fluid ounces/75 ml Irish whiskey or brandy
5 oranges
5 lemons
5 grapefruit (or 15 of just one fruit)
1 teaspoon salt
2 pounds, 12 ounces/1.25 kg caster sugar

Steps:

  • Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
  • Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
  • On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
  • Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
  • Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
  • This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
  • Shortcrust Pastry:
  • Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
  • This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
  • Mincemeat:
  • Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
  • Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
  • Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
  • Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
  • Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
  • In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
  • Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.

MINCE PIES



Mince Pies image

These sweet (yes sweet!) pastry delights will be sure to have you asking for seconds (or more) and they go fantastically with a nice cup of tea (or something a bit stronger). For those of you who are not familiar with mince pies you might be confused as to why I said mince pies are sweet. Well despite the name, and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and are made primarily of dried fruit and spices. But don't let me convince you, check out the recipe to see for yourselves.

Provided by Emmas Delicious Eats

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h55m

Yield 12

Number Of Ingredients 15

2 medium Granny Smith apples - peeled, cored, and diced
2 cups brown sugar
1 cup raisins
1 cup golden raisins
¾ cup dried currants
4 tablespoons chopped candied orange peel
1 medium lemon, zested and juiced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon ground ginger
1 (15 ounce) package refrigerated dough for a double-crust pie, defrosted
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  • Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  • Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 87.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 189.5 mg, Sugar 60.9 g

BEST MINCE PIES EVER



Best Mince Pies Ever image

I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes.

Provided by Snowbunny Andorra

Categories     Pie

Time 30m

Yield 12 pies

Number Of Ingredients 6

225 g cold unsalted butter, diced
350 g plain flour
100 g golden caster sugar
1 pinch salt
280 g mincemeat (from Fruity Mincemeat)
1 small egg, beaten

Steps:

  • Preheat your oven to 200°C.
  • Rub together the flour and butter (or whizz up in a food processor).
  • Add the sugar and salt and mix thoroughly.
  • Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
  • Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
  • Fill each with some of the mincemeat.
  • Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
  • At this point, you can freeze the pies until needed.
  • Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
  • Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.

Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 53.4, Sodium 27.5, Carbohydrate 52.3, Fiber 1.2, Sugar 19.8, Protein 4.4

CHRISTMAS MINCE PIES



Christmas Mince Pies image

Tangy mince pies with a hint of orange in the pastry.

Provided by lighty78

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h52m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 pinch salt
½ cup butter, cubed
¼ cup vegetable shortening, cubed
¾ cup white sugar
2 oranges, zested
1 teaspoon vanilla extract
¼ cup fresh orange juice, chilled
7 ounces prepared mincemeat filling, or as needed
1 tablespoon confectioners' sugar

Steps:

  • Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
  • Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
  • Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
  • Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 39.2 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 6.2 g, Sodium 104.1 mg, Sugar 20 g

ENGLISH MINCE PIES



English Mince Pies image

Provided by Moira Hodgson

Categories     dessert

Time 55m

Yield 24 pies

Number Of Ingredients 8

4 cups all-purpose flour, sifted
1 1/2 cups unsalted butter
1 teaspoon salt
2 teaspoons sugar
1 beaten egg
About 4 to 6 tablespoons cold water
2 8-ounce jars mincemeat
1/2 cup brandy

Steps:

  • Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
  • Preheat oven to 400 degrees.
  • Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
  • Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 12 grams, Carbohydrate 167 grams, Fat 38 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 22 grams, Sodium 316 milligrams, Sugar 96 grams, TransFat 1 gram

UNBELIEVABLY EASY MINCE PIES



Unbelievably easy mince pies image

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Provided by Orlando Murrin

Categories     Snack, Treat

Time 1h

Yield Makes 18 pies

Number Of Ingredients 6

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg, beaten
icing sugar, to dust

Steps:

  • To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
  • Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  • Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
  • Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
  • Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
  • Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

MINCE PIES



Mince Pies image

Provided by Moira Hodgson

Categories     dessert

Time 30m

Yield 12 pies

Number Of Ingredients 5

8 ounces short-crust pastry
3 tablespoons brandy
8 ounces mincemeat
1 egg
Sugar

Steps:

  • Preheat oven to 400 degrees.
  • Butter and flour a muffin tin. Roll out the pastry until it is about a quarter of an inch thick. Using a cookie cutter or a glass, cut it into three-inch rounds. Place half the rounds in the muffin tin (you may need two tins).
  • Mix the brandy into the mincemeat. Place a tablespoon onto each pastry round. Beat the egg and use a little to moisten the edges of each round. Place a pastry top on each mincemeat round and press the edges together with a fork.
  • With a sharp knife, make a slit in the top of each pie. Brush with egg and bake for 10 minutes. Reduce heat to 350 and bake for 10 more minutes or until the pies are golden. Remove from oven and cool on a rack. Dust with sugar and serve hot or cold.

Nutrition Facts : @context http, Calories 874, UnsaturatedFat 34 grams, Carbohydrate 292 grams, Fat 50 grams, Fiber 22 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 335 milligrams, Sugar 194 grams, TransFat 0 grams

MINCE PIES (WITH HOMEMADE MINCEMEAT)



Mince Pies (With Homemade Mincemeat) image

Unlike what the name implies, these little tarts are not made with meat. They are actually filled with spiced, slightly boozy dried fruit and encased in a tender sweet pastry. An absolutely must-have at Christmas time in the UK! We can get mincemeat in jars in the supermarket but I've provided a recipe for homemade mincemeat in case you can't buy it ready-made. Just be aware that you need to 'mature' the filling in the jar for at least 2 weeks so plan accordingly!

Provided by Izy Hossack

Categories     Dessert

Time 55m

Yield 24 mince pies

Number Of Ingredients 16

2 cups currants
2 cups raisins
1/2 cup brandy
3/4 cup chopped candied peel
1 lemon, juice and zest of
1/4 teaspoon ground nutmeg
1/2 lb Granny Smith apples, peeled, cored and chopped into raisin-sized pieces
1 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup shredded suet (or frozen, grated shortening)
7 tablespoons unsalted butter
1/4 cup granulated sugar
3 egg yolks
1 2/3 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
  • For the pastry:.
  • Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
  • Preheat the oven to 350°F.
  • To assemble:.
  • Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
  • Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
  • Repeat the rolling, cutting and filling of the pies using the remaining pastry.
  • Store in an airtight container.

Nutrition Facts : Calories 280.5, Fat 13, SaturatedFat 7.3, Cholesterol 36.1, Sodium 31.4, Carbohydrate 37.7, Fiber 1.7, Sugar 27.2, Protein 2.3

Tips:

  • For a more intense flavor, use dark brown sugar instead of light brown sugar.
  • If you don't have any mincemeat, you can make your own by following this recipe.
  • To make the mince pies ahead of time, bake them according to the recipe and then freeze them. When you're ready to serve them, thaw them overnight in the refrigerator and then reheat them in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
  • If you don't have any baking parchment paper, you can grease the tart tins with butter and flour instead.
  • To make sure that the mince pies are cooked through, insert a toothpick into the center of one of them. If the toothpick comes out clean, the pies are done.

Conclusion:

All-butter mince pies are a classic Christmas treat that are sure to be enjoyed by everyone. They are easy to make and can be made ahead of time, making them a perfect dessert for busy holiday season. With their flaky, buttery crust and sweet, mincemeat filling, these pies are sure to be a hit at your next holiday gathering.

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