Mince Pies is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Christmas dish of puff paste filled with mincemeat (either meat-based or vegetarian). The full recipe is presented here and I hope you enjoy this classic British version of: Mince Pies.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
MINCE PIES. (ENTREMETS.)
Butter some tin pattypans well, and line them evenly with fine puff paste rolled thin ; fill them with mincemeat, moisten the edges of the covers, which should be nearly a quarter of an inch thick, close the pies carefully, trim off the superfluous paste, make a small aperture in the centre of the crust with a fork or the point of a knife, ice the pies or not, at pleasure, and bake them half an hour in a well-heated but not fierce oven : lay a paper over them when they are partially done, should they appear likely to take too much colour.
Take patty pans or tartlet tins. Roll out the puff paste and using two fluted cutters (one smaller than the other) cut out bases and lids. Use the bases to line the wells of the baking tins then add a filling or mincemeat (how much will depend on the size of your wells).
Add the lid, and press down to seal. Make a steam hole in the centre then brush with the egg wash and dust with sugar.
Transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until the pastry is nicely risen and golden brown and the filling is hot.
Allow to cool slightly before serving (they are best served warm, but can be re-heated by placing in an oven for a few minutes, or wrapping in a towel and microwaving for about 20 to 30 seconds.
