Brenda L.: "I broke tradition and skipped the step of cutting…" Read More
16Ingredients
560Calories
55Minutes

These mini Mince Pies will make the perfect dessert for your next dinner party. Featuring an elegant, richly flavored fruit compote filling, the mini mince pies are made with a light and flaky vanilla bean pastry crust. Cooked in orange juice and port wine, the compote is made from a mixture of fruits including cranberries, raisins, prunes, and apples spiced with cinnamon and allspice. Rich in spiced flavor, these Mince Pies are the ideal winter time dessert.

Ingredients

  • 90 grams dried cranberries
  • 400 grams raisins
  • 100 grams prunes (dried, diced)
  • 3 apples (large, diced)
  • 250 milliliters port
  • 1 orange
  • 200 grams sugar
  • 1 tablespoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 250 grams pastry flour
  • 30 grams sugar
  • salt
  • 150 grams butter (cold and cubed)
  • 2 egg yolks
  • 10 milliliters water (cold)
  • 1 vanilla bean (seeded)

Directions

  1. To make the filling, add the cranberries, raisins, prunes, and apples in a nonstick pot. Cover with the port, orange zest and juice, sugar, allspice, and cinnamon. Stir everything together.
  2. Bring to a boil and then reduce the heat to simmer. Let the fruit simmer until the juices reduce and the fruit gets firm. It should look like fruit compote when you are finished. Turn off the heat and set aside to cool.
  3. For the crust, place the flour, sugar, pinch of salt, and butter in a food processor. Pulse until the dough looks like sand and the butter has been incorporated.
  4. Add in the egg yolks, water, and vanilla seeds. Process for 10 seconds until well combined.
  5. Turn the dough out onto plastic wrap. Form a round cake shape, wrap in plastic, and refrigerate until firm.
  6. Preheat the oven to 180 degrees Celsius.
  7. Remove the dough from the refrigerator, lightly flour the top, and roll it out on a flat surface. Use 2 cookie cutters or glasses (one a bit smaller than the other) and cut out 10 circles of each shape.
  8. Place the smaller circle in a muffin tin that has been greased well. Fill with a small about of the fruit filling and wet the top edges of the dough. Place the larger dough circle on top and pinch the edges together. Pierce the top to let steam escape. Repeat to fill the muffin tin.
  9. Bake for 25 minutes until golden.
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NutritionView more

560Calories
Sodium8%DV180mg
Fat20%DV13g
Protein10%DV5g
Carbs34%DV102g
Fiber24%DV6g

PER SERVING *

Calories560Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat8g40%
Trans Fat
Cholesterol75mg25%
Sodium180mg8%
Potassium540mg15%
Protein5g10%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate102g34%
Dietary Fiber6g24%
Sugars62g124%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Brenda L. 31 May 2015
I broke tradition and skipped the step of cutting the dough for a muffin pan, and I just made two medium-sized mince pies instead. I love using fresh ingredients and making the filling myself, and this produces a good filling. If you want to save time, you can buy a jar of mincemeat already made up. They serve well with brandy butter.