Snack · 60 min · british

Mince Pies

Weeknight-friendly British cooking: Mince Pies comes together in 60 minutes with shortcrust pastry (pie crust), mincemeat (raisin-based), and not much else. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 680 g Shortcrust pastry (pie crust)
• 480 g Mincemeat (raisin-based)
• 2 tbsp Brandy
• 1 Egg
• 2 tbsp Powdered sugar
• 1 tsp Clementine zest

Steps

1. Stir the brandy and clementine zest through the mincemeat — even good jarred mincemeat benefits from a personal touch. There is no meat in mincemeat anymore; it’s spiced dried fruit, and has been for a century.
2. Roll the pastry thin and cut 12 bases and 12 lids or stars. Line a muffin tin with the bases.
3. Fill each with a generous spoon of mincemeat — full, not heaped, or the lids won’t seal.
4. Top with lids or pastry stars, seal the edges, and brush with beaten egg. Cut a small steam vent in each lid.
5. Bake at 375°F for 18 to 20 minutes until golden. Dust with powdered sugar and serve warm with brandy butter or cream. Christmas in a pastry case.

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