Bring the holidays to your kitchen with Mary Berry’s Mince Pie Recipe. Made with a flaky pastry crust, sweet and spicy mincemeat filling, and a lattice top, these festive pies are the perfect treat for Christmas or any special occasion. Serve with a dollop of whipped cream.
Mary Berry’s Mince Pie
Mary Berry’s Mince Pies are a traditional and festive treat that are popular in the United Kingdom during the holiday season. Mince Pies are small, sweet pies that are typically filled with a mixture of dried fruit, spices, and sometimes alcohol, and are often served as a dessert or snack.
In Mary Berry’s recipe, she starts by making a sweet, flaky pastry crust that is used to line a muffin tin. She then prepares a filling of dried fruit, spices, sugar, and a splash of brandy, which is spooned into the pastry crusts. The pies are then topped with a second layer of pastry and baked until golden brown.
Mary Berry’s Mince Pies are typically served warm, sprinkled with a dusting of powdered sugar and accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. They are the perfect sweet treat for holiday gatherings and special occasions, and are sure to become a favorite in any kitchen.
What is the difference between mince pie and mincemeat pie?
Mince pie and mincemeat pie are two traditional Christmas desserts that are often confused with one another, but they are different in both origin and ingredients.
Mince pies are small, sweet pastries filled with a mixture of dried fruit, sugar, spices, and sometimes brandy or other alcohol. The filling is called “mincemeat” and was originally made with actual meat (usually beef or venison) along with fruits and spices. Today, mincemeat is typically made without meat and instead includes a mixture of dried fruit, candied peel, nuts, spices, and brandy or other alcohol. Mince pies are typically served warm and dusted with icing sugar during the holiday season.
Mincemeat pie, on the other hand, is a large pie made with a pastry crust filled with the same mixture of dried fruit, sugar, spices, and alcohol as mince pies, but in a larger quantity. Mincemeat pies are often baked in a pie dish and sliced to serve.
In conclusion, mince pie is a small pastry filled with mincemeat filling, while mincemeat pie is a larger pie made with the same mincemeat filling.
What was the original filling for mince pie?
The original filling for mince pies, which were first made in the Middle Ages, was made from a mixture of chopped or minced meat, dried fruit, spices, and sweeteners such as sugar or honey. This filling was called “mincemeat” and was a combination of sweet and savory flavors that was popular in medieval times.
The meat used in mincemeat was typically beef or venison, but could also include pork, mutton, or other meats. The dried fruits, such as raisins, currants, and candied citrus peel, were often soaked in alcohol, such as brandy or rum, to add flavor and preserve the filling. Spices, such as cinnamon, nutmeg, and cloves, were also added to the mixture to create a complex, aromatic flavor.
Over time, the filling for mince pies evolved and the use of meat was eventually phased out, replaced by a mixture of dried fruits, nuts, sugar, spices, and alcohol. Today, mince pies are typically made with a sweet, meat-free filling that is enjoyed as a holiday treat.
Best Mary Berry’s Mince Pie Recipe
Servings: 12 Preparation: 10 minutes Cooking time: 15 minutes Calories: 151 Fat: 6.7g
Ingredients
- 225g (8oz) shortcrust pastry
- 175g (6oz) mincemeat
- 1 beaten egg, to glaze
- Icing sugar, to dust (optional)
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Roll out the pastry on a lightly floured surface to about 3mm (⅛in) thick.
- Using a round cutter, cut out 12 circles for the bases and 12 smaller circles for the tops of the pies.
- Grease a 12-hole muffin tin.
- Press the larger pastry circles into the holes of the muffin tin and fill each with a spoonful of mincemeat.
- Brush the edges of the pastry circles in the tin with beaten egg, then place the smaller pastry circles on top.
- Press the edges together to seal, then brush the tops of the pies with more beaten egg.
- Bake in the oven for 12-15 minutes, or until the pastry is golden brown.
- Leave to cool in the tin for a few minutes, then carefully remove the pies and transfer them to a wire rack to cool completely.
- Dust with icing sugar, if desired, and serve.
Nutrition:
Calories: 151
Total Fat: 6.7g
Saturated Fat: 2.7g
Total Carbohydrates: 20.9g
Dietary Fiber: 0.8g
Sugars: 10.6g
Protein: 1.9g
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Ingredients
- 225g (8oz) shortcrust pastry
- 175g (6oz) mincemeat
- 1 beaten egg, to glaze
- Icing sugar, to dust (optional)
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Roll out the pastry on a lightly floured surface to about 3mm (⅛in) thick.
- Using a round cutter, cut out 12 circles for the bases and 12 smaller circles for the tops of the pies.
- Grease a 12-hole muffin tin.
- Press the larger pastry circles into the holes of the muffin tin and fill each with a spoonful of mincemeat.
- Brush the edges of the pastry circles in the tin with beaten egg, then place the smaller pastry circles on top.
- Press the edges together to seal, then brush the tops of the pies with more beaten egg.
- Bake in the oven for 12-15 minutes, or until the pastry is golden brown.
- Leave to cool in the tin for a few minutes, then carefully remove the pies and transfer them to a wire rack to cool completely.
- Dust with icing sugar, if desired, and serve.
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