Mince (fruit) Pies. Roll out a single pie crust onto a flat surface. A mince pie (also mincemeat pie in New England, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in much of the English-speaking world. At first glance they seem to be the perfect holiday food—small enough to crumble pies, lattice pies, and single crust pies all at once, all with different kinds of fruit.
The Mini Fruit Pies recipe out of our category Paté!
Mince pies or mincemeat pies or tarts originate in England and are little pastry shells filled with a mixture of dried fruit and spice filling.
Mince pies are very popular sweets during the Christmas season.
You can cook Mince (fruit) Pies using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Mince (fruit) Pies
- Prepare 1 of mix of Sweet Shortcrust Pastry(see my other recipes)(use margarine for Vegans).
- It's 1 of kilo Best Mincemeat Mix.
- It's 500 Grams of Glacé Cherries.
- You need 50-100 mls of Dark Rum.
- Prepare 2 of eggs.
- Prepare of 2 cutters, one larger than the other.
- It's of 1 star cutter (optional).
Make fruit mince three days ahead. Finely chop apple and half the sultanas. Combine in bowl with remaining sultanas and remaining ingredients, mix well. You'll crave these mouth-watering fruit pies as much as your customers do!
Mince (fruit) Pies step by step
- Chill pastry, if not already. Set aside 1/3 pastry for lids. Butter 2 x 12 cup cake tins..
- Put all the mincemeat and cherries into a bowl. Tip over the Rum, mix well and leave to soak while you prepare the pastry..
- Roll out 2/3 pastry, (for bases,) using the larger cutter cut out enough circles to fill two 12 cup cake tins. Press gently to fit..
- Whisk the eggs in a cup. Use a pastry brush to coat all the insides and rims of the cases..
- Spoon mince mix into the cups, making sure it’s not over the rims..
- Using trimmings, plus the other 1/3 of pastry, roll out into a sheet. Cut 24 lids with smaller cutter. Use Star cutter in centre, or pierce with a fork..
- Add lids to cups. Press down edges to seal. Baste with beaten egg..
- Cook in medium hot oven for 15-25 minutes, turning once to brown evenly. Carefully prize out of the tins, (as the liquid sticks them in!), and put on a wire rack to cool completely. Enjoy! Can be frozen up to 6 months..
Canned pie filling would work too, but most pie filling is just fruit, sugar. The Best Mini Fruit Pie Recipes on Yummly Fresh Fruit Pie, Rustic Summer Fruit Pie, Sour Cream Fruit Pie. They each have a unique and simple pie crust. I had leftover pie filling from the campfire pies we made last weekend so I decided to do this with them.
