These ‘Homemade Mincemeat Pies’ are everyone’s favourite Festive treat and they are easy to make so no need to buy supermarket ones! They use a boozy homemade mincemeat and a Vegan friendly shortcrust pastry to create simple baked mincemeat pies at home.
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Every house needs ‘Homemeade Mincemeat Pies’ at Christmas, and who can resist the smell! Plus these are quite simple and easy to make, so there are no excuse to buy them in supermarket; because after-all, everything is better from your own kitchen. FACT!
I’m almost certain, every year, everyone buys an abundance of Mince Pies; never just one box, but maybe three or four right?! And, they’re not just eaten on Christmas Day or left the night before for Santa; but they’re more than likely eaten for a whole month and then come Christmas Day, you’re sick of them!
So to get in there as early as I thought was appropriate, I made my first batch of Mince Pies on the 1st December and shared them with my Mumma. However, she kindly pointed out that, I kinda cheated(!). Of course, she was expecting everything to be Homemade from my Mince Pie offering; but no sorry Mumma these Mince Pies were a bit of a cheat using store-bought Mincemeat and store-bought Pastry. I think she felt cheated, and then I felt like I had cheated her and myself; so, the following week I had to make my own Mincemeat for my ‘Homemade Mincemeat Pies’.
Thankfully, Mincemeat is no longer actual Mince Meat from Animals and is now far more Vegan and Vegetarian friendly, though I’m sure you will still find some Meat versions but now the Meat has been replaced with lots more Dried Fruit and Suet/Vegetarian Suet. And even better if you’re making homemade you can use another type of solid fat such as coconut oil or butter which are more readily available in the supermarket. Homemade Mincemeat can last 6 months to 1 year in a sterilised jar at room temperature as the ingredients do not perish and the fat helps to keep it stable.
After cheating a few times previously, I decided it was about time I made my own right. So, this was the first year I had made my own Mincemeat and I knew the basic ingredients from buying store-bought Mincemeat in a jar, but by making your own you can customise the ingredients with your choice of spices, dried fruits, suet/shortening/coconut oil, apple, booze, almond etc. I opted for a safer classic option (seeing as it was my first batch) of sultanas, raisins, candied mixed peel, coconut sugar, spices, coconut oil, fresh apple, almond meal, fresh fruit juice and brandy which is simply left to infuse together overnight and then can be cooked through the following day to melt the fat.
Homemade Mincemeat has many uses at this time of year and really throughout the year if you fancy. As well as these ‘Homemade Mincemeat Pies’, I used my Mincemeat to make ‘Mincemeat Whirl Buns’ but there are so many ways you can get creative with it. However, these ‘Homemade Mincemeat Pies’, are a classic recipe which must be made every year, otherwise it just doesn’t feel like Christmas.
I used store-bought Shortcrust Pastry because it is convenient, Vegan friendly and making Pastry just isn’t my thing when I’ve got a list of things I want to make in a day! So simply roll out your pastry, cut it into the correct size for your individual pies (I use a circular pastry cutter and fit it into my muffin tin) and then cut out the tops too (I used a star-shaped pastry cutter to fit the tops). Take spoonfuls of your Homemade Mincemeat and place this into the pastry to fill them, top off with your star top and brush with some Soya milk. Bake them in the oven until golden, leave to cool, and dust with some icing sugar.
Mincemeat Pies are so yummy and perfect for this time of year, and I especially enjoy mine warmed up with some non-dairy cream, though they are equally as delicious on their own, and it is quite difficult to stop at just the one!
I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo
- 1 large Apple, peeled and chopped finely
- 2 cups of mixed raisins, currants and sultanas
- 3/4 cup candied peel
- 1/2 cup coconut sugar
- 1/2 cup almond meal
- 1/2 teaspoon ground cinnamon
- 1/4 fresh grated nutmeg
- 1 tsp allspice
- 1/8 tsp ground cloves
- 1/2 tsp ginger
- 1/2 cup coconut oil, melted
- zest and juice of one lemon
- zest and juice of one orange
- 1/4 cup brandy
- 500g block pre-made shortcrust pastry (Vegan friendly)
- 1 tbsp soya milk
- To make the Mincemeat – In a large mixing bowl, mix together all the ingredients except the brandy. Stir well and then cover and leave overnight to allow the flavours to incorporate.
- Then put everything into a large pan and set to a medium heat, add in the brandy and cook over a medium heat for approx. 20 minutes, or until the liquid has reduced. Take off the heat and allow to cool. Store the leftovers in sterilised jars (I used Kilner straight out the dishwasher).
- Pre-heat the oven to 350F/180C/Gas Mark 4. Lightly grease a muffin tin (I used 9).
- On a flat surface, roll out the shortcrust pastry, and using a pastry cutter to fit the size of your muffin tin make circular cut outs and place them into the muffin tin to cover the sides and base firmly.
- Place a few spoonfuls of the mincemeat in the tin atop of the pastry and fill to the top.
- Then using a star shaped pastry cutter, make the tops for the pies, big enough to cover each pies. Repeat this process until all of your dough has been used up. (I made 9)
- Place them in the oven to bake until golden brown (approx. 25 minutes). Remove from the oven and place on a cooling rack and allow to cool completely, before decorating with icing sugar if you wish.