Authentic Mince Pie Recipe England, Europe

One day in advance, make the mincemeat by combining all the ingredients (except the brandy) in a large baking dish. Stir the mixture, cover with a tea towel, and leave overnight to develop flavor.

Preheat the oven to 230°F/110°C.

Remove the towel, cover the bowl with foil, and put it in the preheated oven for 2 ½ hours. Once cooked, stir the mincemeat and set it aside to cool (stirring occasionally).

Once completely cool, stir in the brandy and mix well.

In a medium-sized bowl, combine the flour, butter, and salt.

Using your fingers, rub the butter until a coarse and crumbly mixture is obtained.

Stir in the beaten egg with a cold knife, then add the water, one tablespoon at a time, until the mixture binds (not sticky).

Cover the dough with cling film and refrigerate for 15-30 minutes.

Preheat the oven to 400°F/200°C.

Dust the work surface with flour and roll out ⅔ of the dough, making a ⅛ inch (3 mm) thick sheet of pastry. Using a cookie cutter, cut rounds that are large enough to fill the cups of your muffin tin.

Fill the pies ⅔ full with the mincemeat.

Roll out the remaining dough (same thickness as the previous) and cut smaller rounds to fit as lids on the pies.

Lightly dampen the edges of the pastry lids with cold water and press them on. Using a sharp knife, make a small hole on each lid to allow the steam to escape.

Bake in a preheated oven for 20 minutes, until golden brown.

Let the pies cool, then sprinkle them with confectioners’ sugar.