This buttery Hairy Bikers Mince Pies recipe is made with a rich pastry and a classic fruit mince filling. The result is a perfect festive treat that is both sweet and satisfying. This recipe is a perfect addition to any holiday celebration and makes a delicious batch of 12 pies.
Hairy Bikers Mince Pies Ingredients
For the Sweet Pastry:
- 350g plain flour
- 175g butter, cold and cubed
- 50g caster sugar
- 1 egg yolk
- 2-3 tablespoons cold water
For the Mincemeat Filling:
- 400g good quality mincemeat
- 1 cooking apple, grated
- Juice and zest of 1 orange
- 1/2 teaspoon ground cinnamon
To Finish:
- 1 egg, beaten (for egg wash)
- Icing sugar, for dusting
How To Make Hairy Bikers Mince Pies
- Prepare the pastry: Sift the flour into a large bowl. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Form the dough: Make a well in the center of the flour mixture. Add the egg yolk and 2 tablespoons of cold water. Use a knife to mix everything until it just begins to come together. Add the remaining water if needed.
- Chill the dough: Gently bring the dough together with your hands, being careful not to overwork it. Flatten it into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
- Prepare the filling: While the dough is chilling, combine the mincemeat, grated apple, orange zest, orange juice, and ground cinnamon in a bowl. Mix well to combine.
- Assemble the pies: Preheat your oven to 180°C (350°F). Lightly grease a 12-hole muffin or mince pie tin. On a lightly floured surface, roll out the pastry to a thickness of about 3mm. Use a round cutter to cut out 12 circles for the bases and 12 smaller circles or stars for the tops.
- Fill the pies: Gently press the larger pastry circles into the holes of the prepared tin. Spoon a generous teaspoon of the mincemeat filling into each pastry case. Place the smaller pastry tops over the filling.
- Bake the pies: Brush the tops of the pies with the beaten egg wash. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling slightly.
- Cool and serve: Let the pies cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Dust with icing sugar before serving.
Recipe Tips
- Keep your ingredients cold: The key to a short, crumbly pastry is using cold butter and cold water. This prevents the butter from melting too quickly and creates pockets of steam that make the pastry light.
- Don’t overwork the dough: Overworking the pastry dough will develop the gluten, resulting in a tough, chewy crust instead of a delicate, flaky one. Mix just until it comes together.
- Grate the apple finely: Grating the apple finely helps it to soften and blend seamlessly into the mincemeat filling. It adds a lovely tartness and moisture.
- Use a fluted cutter: For classic mince pie crimped edges, use a fluted round cutter for the bases. This adds a nice traditional look to your pies.
What To Serve Mince Pies
These classic Hairy Bikers Mince Pies are a staple of the holiday season and are perfect on their own with a cup of tea or coffee. For a more decadent dessert, serve them warm with a scoop of vanilla ice cream or a generous spoonful of thick clotted cream. For a traditional British pairing, serve them with a dollop of brandy butter. A festive touch can be added by serving with a mug of warm spiced mulled wine.
How To Store Mince Pies Leftovers
- Refrigerate: Store the mince pies in an airtight container in the refrigerator for up to 5 days.
- Freeze: Mince pies freeze beautifully. You can freeze them either unbaked or baked. To freeze unbaked, assemble the pies and then freeze them on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time. To freeze baked pies, let them cool completely, then place them in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Hairy Bikers Mince Pies Nutrition Facts
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 100mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
Frequently Asked Questions
- Can I make the pastry ahead of time? Yes, you can. You can make the pastry dough up to 2 days in advance and store it tightly wrapped in the refrigerator. This can help to break up the preparation time, especially during the busy holiday season.
- Why is my pastry tough? The most common reason for tough pastry is overworking the dough. When you mix the flour and water, the gluten develops, which makes the pastry elastic and chewy. To avoid this, mix the dough as little as possible, just until it comes together.
- What if I don’t have a mince pie tin? You can use a standard 12-hole muffin tin. The pies will have a slightly deeper shape, but this will work perfectly fine. You can also use a small tartlet tin or even a baking sheet with free-form pies, though they won’t hold the classic shape as well.
Try More Recipes:
- Hairy Bikers Jam Roly Poly
- Hairy Bikers Apple Cake Recipe
- Hairy Bikers Christmas Pudding Vodka Recipe
Hairy Bikers Mince Pies
Description
Hairy Bikers Mince Pies are a festive holiday treat featuring a buttery, sweet shortcrust pastry filled with a traditional spiced mincemeat filling. They are the perfect addition to any Christmas celebration.
Ingredients
Instructions
- Make the pastry: Rub cold butter into flour and sugar. Mix in egg yolk and water to form a dough. Chill for 30 mins.
- Make the filling: Combine mincemeat, grated apple, orange zest and juice, and cinnamon.
- Assemble pies: Roll out dough, cut bases and tops. Press bases into a greased 12-hole tin.
- Fill and top: Spoon filling into each base and top with a smaller pastry shape. Brush with egg wash.
- Bake: Bake at 180°C (350°F) for 20-25 minutes until golden.
- Serve: Cool, then dust with icing sugar.
