Christmas Eve Mince Pies

November 3rd, 2008 |

Christmas Eve Mince Pies

My husband and I were both brought up in English families and mincemeat was always part of our Christmas. Not only was there a mincemeat pie for one of the holiday meals, it was essential that mincemeat tarts should be made.

Sweet Pastry
2 cups all purpose flour
2 tbsp icing sugar
pinch of salt
3/4 cup of margarine
1 egg
Filling
2 cups of mincemeat
1 tbsp brandy or rum
Icing sugar for dusting

Pastry

Mix flour, sugar and salt together. Cut in margarine until mixture resembles breadcrumbs. Bind with egg. Cover and refrigerate for 30 minutes. Note: In today’s busy schedule it is not always possible to make your own pastry; you will find many already prepared pastry options at your super market.

Pat pastry into 12 individual tart tins.

Add brandy or rum to mincemeat. I also like to add some fresh apple chopped into small bits to the mixture. I think if you let his mixture sit a bit to allow the alcohol to be absorbed that has a better taste.

Divide filling between pastry cases. Dampen the edges of pastry. Roll out remaining pastry. Cut 12 tops to fit the the tarts.

Bake 350F (180C) for 15-20 minutes until pastry is golden in color. Sprinkle with icing sugar. Makes 12 tarts.

Our next favorite recipe for Christmas Pumpkin Pie
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