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Buttery Christmas Mince Pies come out soft with a delicate crumb and rich fruit filling. They’re quick to prep and perfect for holiday baking days.
Buttery Christmas Mince Pies are tender, lightly sweet, and filled with rich fruit mince. An easy holiday baking recipe with a soft cream dough that comes together quickly.
Why you will love and enjoy this Buttery Christmas Mince Pies
- Soft buttery pastry that’s easy to work with
- Just the right balance of sweet filling and light crust
- Perfect for sharing or keeping all to yourself
Classic fruit mince pies with tender cream pastry.
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Buttery Christmas Mince Pies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 – 22 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These little mince pies come out tender, buttery, and just sweet enough with that classic fruit mince centre. They will disappear faster than you’d expect.
Ingredients
- 2 cups cake flour
- 1/2 tsp baking powder
- 1/2 cup = 125 g butter, cold and cubed
- 1/2 cup fresh cream
- 1 jar fruit mince
- Extra cake flour for dusting
- Castor sugar, for dusting
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a mini tart pan or line small foil pie tins.
- In a bowl, sift together 2 cups of cake flour and 1/2 tsp baking powder.
- Add the 125 g cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Pour in 1/2 cup fresh cream and gently bring the dough together. It should be soft but not sticky.
- Turn the dough onto a lightly floured surface and roll it out to about 1/8 inch thickness.
- Cut out circles large enough to line your tart tins. Press the pastry gently into each tin without stretching it.
- Spoon about 1 to 2 tsp fruit mince into each pastry shell. Don’t overfill, it’ll bubble over.
- Cut smaller circles for the tops and place them over the filling.
- Use a fork to seal the edges, and poke a tiny hole in the centre to let steam escape.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes, until lightly golden, almost like shortbread. Keep an eye on them from minute 15.
- Remove from the oven and immediately dust with castor sugar while still warm. Let them cool slightly before removing from the tins.
- Best enjoyed slightly warm, though they keep well in an airtight container for a few days.
Notes
Created, prepared, tried, and tested Caz
These Christmas Mince Pies are light, buttery, and filled with classic fruit mince. They’re easy enough for a relaxed baking afternoon.
Buttery Christmas Mince Pies stand out for their soft, tender pastry and balanced fruit filling. The cream-based dough makes them easier to handle and gives a lighter texture that feels just right from the first bite. They come together without fuss and bake into something that feels familiar but slightly elevated, making them hard to resist while still warm.
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Yummm
Christmas is on the way, so much yummy and awesome stuff on the way.
Ya …waiting for some more recipes
Thanks, as I receive them they will be blogged for you to enjoy.