Christmas Fruit Mincemeat Pies are sweet, fruity and traditionally served not only on Christmas, but Easter as well
These Christmas Fruit Mincemeat Pies are a South-African favorite traditional Christmas treat. The pies are normally only on sale during Christmas and Easter in the supermarkets.
As it is one of my son’s favorite sweet treats, I first made some myself, earlier this year, on his birthday, as part of the dessert table.
Had I known (right, my own ignorant mistake!) earlier just how easy these are to make, I would have started baking them years ago already !
These are much more delicious than most of the store-bought brands.
I doubt whether I will buy in-store again as it is very easy to make, using a good quality bottled Fruit Mincemeat. (I only use SAFARI, but am not sure whether this specific brand is available outside of South-Africa).
Never had a Christmas Fruit Mincemeat Pie ? Well, it is a sweet, very fruity little pie, or cookie, not quite sure which category is correct.
As I mentioned I buy a good quality filling, but I do know people also make their own fillings, where the ingredients are more or less the same, with small differences.
Before we go onto the recipe: there are NO animal meat in Fruit Mincemeat !
It is the meat of the fruit which is minced. Much, much older recipes might have used actual meat, but that is something I have no knowledge about.
Above you can see what I mean by a “patty pan” in the recipe below. Very shallow and just big enough for a two bite fruit mincemeat pie.
I prefer these to the deeper (mini muffin or standard muffin) sized pies, as they are incredibly sweet and I know (from previous store-bought pies) bigger ones are just too much.
These pies can be made in a mini or standard muffin pan as well. You will then have to double/triple the recipe to make 12 pies.
Open or closed Fruit Mincemeat pies ?
They can be served the way I make them – open with a star on top or cut a large enough circle to cover the top (make a small hole to allow steam to escape in each pie, if making “closed” pies).
This is of course a personal choice – let me know which you prefer, shallow or a deep fruit pie ? And if you have not tasted one yet, will you try the recipe?
More Christmas recipes you like:
- Christmas Breakfast: Ham Fritata
- Pomegranate Almond Rice (Christmas Rice)
- Christmas Wreath Pear Salad
- Maraschino Cherry Chocolate Treats
- Coffee Cottage Cheese Triangle
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Christmas Fruit Mincemeat Pies
- 1 cup Flour
- 1/4 cup Butter, cubed
- 1 TB Caster Sugar, heaped (Superfine Sugar)
- 1 TB Cornflour, heaped (Cornstarch)
- 1 Large Egg
- 12 t Fruit Mincemeat, heaped (homemade or store-bought)
- 1 t Icing Sugar, to dust
- Pre-heat oven to 180 deg C (350 deg F) – Spray a shallow patty pan with cooking oil
- Using a food processor, process the Cake Flour, Butter and Caster Sugar until crumbly – add the Egg and process until well combined (add a little more Flour if the dough is too moist)
- Place dough on a floured surface and knead until smooth – cover with plastic wrap and chill for 15 minutes
- Roll out the dough to a thickness of 3mm – using a round cutter, slightly larger than the patty pan holes, cut 12 pieces and place in the patty pan – scoop 1 heaped teaspoon of Fruit Mincemeat into each base
- Using a star cutter (or any similar), cut 12 stars and place on top of each pie
- Bake 12 – 15 minutes until golden brown. 7.) Remove from oven – dust with Icing Sugar whilst still hot – transfer to a cooling rack until completely cooled
Total time does not include dough chilling time
Nutrition InformationYield 12 Servings Serving Size 1 Pie
Amount Per Serving Calories 85Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 26mgSodium 37mgCarbohydrates 10gFiber 0gSugar 2gProtein 2g
Nutrition value is not always accurate
Keep in a sealed container.