Mini Mincemeat Pies

4.58 from 7 votes

These mini mincemeat pies are the perfect classic Christmas dessert! It is filled with warm winter spices and lots of dried fruit. You'll love these fun little pies!

Prep Time40

Cook Time1 25

Dough Resting Time2

Total Time4 5

Course: Dessert

Cuisine: British

Keyword: british christmas dessert, christmas dessert, christmas mincemeat pie, christmas pies, easy mincemeat pie, meatless mincemeat pie, mincemeat pie, mini mincemeat pies, mini pies

Servings: pies

Author: Brandy O'Neill

Equipment

Ingredients

For filling:

1¼ cups apple cider divided
2 granny smith apples peeled, cored, and chopped
½ cup dried figs finely chopped
⅓ cup prunes finely chopped
⅓ cup dried apricots finely chopped
¼ cup brown sugar
¼ cup unsalted butter
¼ cup currants or raisins
¼ cup dried cranberries
¼ cup candied orange peel
¼ cup freshly squeezed orange juice
1 tablespoon lemon juice
2 teaspoons orange zest
2 teaspoons lemon zest
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon freshly grated nutmeg
⅛ teaspoon kosher salt
3 tablespoons brandy or dark rum

For dough:

2⅓ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup cold butter diced
½ cup sour cream plus more if needed
1 large egg beaten for egg wash
Sanding sugar

Instructions

For filling:

In a large pot add 1 cup apple cider, apples, dried figs, prunes, dried apricots, brown sugar, unsalted butter, currants, dried cranberries, candied orange peel, orange juice, lemon juice, orange zest, lemon zest, cinnamon, allspice, nutmeg, and kosher salt. Stir to combine.
Set over medium-high heat and bring to a boil.
Reduce heat and simmer for about 45 minutes, stirring occasionally, until liquid evaporates.
Add the rest of the cider and brandy, and cook for another 5-8 minutes until you get a jam-like mixture.
Remove from heat and let cool.

For dough:

In a large mixing bowl add flour, granulated sugar, and kosher salt.
Add the cold butter to your flour mixture and using a pastry blender, cut the butter into the flour until you get a crumbly mixture.
Add the sour cream and mix with a fork until the flour is moist. If you find the pastry too dry you can add more sour cream but try not to add more than an extra tablespoon.
Transfer the dough to a lightly floured work surface and knead several times and shape the dough into a ball. The dough will have the texture of a play-doh.
Divide into two parts, press each part into a disc about 1 inch thick, and wrap in plastic wrap. Refrigerate for at least 2 hours.

For assembly and baking:

Remove the dough from the plastic wrap and place it on a floured work surface.
Flour the top of the dough and roll it out to a thickness of about 1/8 inch. If the edges crack, attach it with your fingers and continue rolling.
Preheat oven to 400 degrees F.
Prepare muffin tin.
With a round cookie cutter (which is larger than the muffin tin is), cut out the circles.
Re-roll any scraps of dough and cut more circles. You should have about 18 circles.
From the rest of the dough, cut out stars or smaller circles to cover the pies.
Press each round of dough lightly into the muffin tin.
Fill the pastry-lined tins 2/3 full with mincemeat and cover with stars or smaller circles.
Brush each pie with the beaten egg and sprinkle with sugar.
Bake for about 20 minutes or until golden brown.
Allow to cool slightly, remove from the mold and sprinkle with powdered sugar.

Notes

Instead of the listed fruit, you can use 3 cups of mixed dried fruit or dried fruit of your choice.

Stored in the fridge in an airtight container, they will keep for up to 1 month. They freeze well for several months.

Nutrition