zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pear Mince Pies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pear Mince Pies

    A touch of fragrant cinnamon in the pastry will tempt Santa down any chimney. Ask the kids to make a wish while stirring the mincemeat.

    • Vegetarian
    • Preparation time: 30 minutes, plus 60 minutes macerating
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 2 hours 20 minutes to 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Makes: 24 pies

    Ingredients

    • Pastry
    • 350g plain flour
    • 2 tbsp caster sugar
    • ½ tsp ground cinnamon
    • ¼ tsp salt
    • 75g butter, cubed
    • 75g lard, vegetable shortening or butter, cubed
    • Pear mincemeat
    • ½ tsp ground cinnamon
    • 3 ripe pears, peeled, cored and chopped into 1cm cubes
    • 50g crystallised ginger, chopped
    • 75g pecans, shelled and chopped
    • 400g dried fruit
    • 50g dark muscovado sugar
    • ½ tsp ground mixed spice
    • 1 lemon, finely grated zest
    • 3 tbsp Poire William, brandy or apple juice
    • 1 medium egg yolk, with 1 tbsp water

    Method

    1. If using a food processor, pulse the flour a couple of times, then add the sugar, cinnamon and salt. Add the fats and pulse till it looks like fine breadcrumbs. Trickle in 2–3 tbsp ice-cold water while pulsing, to bind. If making by hand, rub the fats into the flour, salt, sugar and cinnamon until they resemble breadcrumbs; add 3–4 tbsp water, then, using a knife, shape into a ball. Form into a disc, wrap in clingfilm and rest in a fridge for 30 minutes.
    2. Mix the mincemeat ingredients well in a bowl and set aside for 30–60 minutes before using. Preheat the oven to 200°C, gas mark 4. Roll the pastry on a cool, lightly floured surface. With a 7–8cm cutter, cut 24 rounds and lay in 2 x 12-hole muffin tins. Cut the remaining pastry into 1cm-wide strips or stamp out stars and leaves. Fill each pie with 1 rounded tsp fruit mix and lay the pastry strips (in crosses) or shapes on each one. Trim the excess and brush with egg wash before baking for 20–25 mins. When cool, dust with icing sugar.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars