Mince pies have become a Christmas tradition throughout the UK, Australia, and New Zealand. The original pie included shredded meat (mincemeat), dried fruit, and warm spices, such as cinnamon, cloves, and nutmeg. It is thought that the origins of the savory version, date back to the Crusaders coming back from the Holyland.Today's recipes don't include the shredded meat, but more of a dried fruit, sugar, and spice combination. It is much easier to create these traditional Christmas treats today by buying the mincemeat filling, and frozen pie crust or puff pastry from most grocery stores or online.Notice that the jar version is called 'mincemeat', which actually doesn't have meat in it these days. The meat part of mincemeat references back to its original recipe.Visit Shop My Favorites for the equipment – https://thecultureties.com/shop/Visit Top 10 Christmas Markets in Europe (Start Planning Your Holiday Trip to Europe!) – https://thecultureties.com/christmas-markets-in-europe/
- Muffin or cupcake tin
- Biscuit cutters
- Pastry brush
- Star cookie cutter, optional
- Pack of frozen pie crust or puff pastry
- Jar of Mincemeat
- Granulated sugar for sprinkling
- 1 Egg beaten
- Non-stick spray
- Powdered sugar for dusting
- Defrost the pie crust and roll to about 1/8 inch.
- Lightly spray the tin with non-stick spray.
- Using a round pastry cutter that is slightly larger than the openings in your tin, cut the pastry.
- Gently place pastry into tin, pushing down to form cups.
- Add about a tablespoon of the mincemeat into each cup.
- Using a smaller cutter, cut rounds or stars and cover the mincemeat to form a lid.
- Brush the lid with the beaten egg and lightly sprinkle with the granulated sugar.
- Bake in 400° F oven for 12 -15 minutes.
- Remove from oven and allow to cool in the tin.
- When cooled, remove from tin and dust with powdered sugar.
- Enjoy with mulled wine or glass of red wine.