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Classic Mince Pie with Brandy Butter: 1 Joyful Bite

Classic Mince Pie with Brandy Butter
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Enjoy a taste of British tradition with these classic mince pies, perfectly complemented by a rich and boozy brandy butter. This recipe is perfect for your holiday celebrations.

Ingredients

Scale
  • For the Mince Pies:
  • 250g cold unsalted butter, cubed
  • 300g plain flour
  • 100g caster sugar
  • 1 egg yolk
  • 3-4 tbsp cold water
  • 500g mincemeat
  • 1 tsp mixed spice
  • Zest of 1 orange
  • Zest of 1 lemon
  • For the Brandy Butter:
  • 100g unsalted butter, softened
  • 50g icing sugar, sifted
  • 2 tbsp brandy

Instructions

  1. Make the pastry: Rub the cold butter into the flour and sugar until it resembles breadcrumbs.
  2. Stir in the egg yolk and gradually add the cold water until the dough just comes together.
  3. Wrap the dough in cling film and chill for at least 30 minutes.
  4. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
  5. Roll out the pastry and cut out circles for your pie cases and lids.
  6. Line a muffin tin with the pastry cases and fill with mincemeat mixed with mixed spice, orange zest, and lemon zest.
  7. Top with pastry lids, brush with a little milk, and bake for 15-20 minutes until golden brown.
  8. While the pies bake, make the brandy butter: Beat the softened butter and sifted icing sugar together until smooth.
  9. Stir in the brandy until well combined.
  10. Serve the warm mince pies with a dollop of brandy butter.

Notes

  • Ensure your butter and water are very cold for the best pastry texture.
  • You can make the mince pie filling a day in advance to let the flavors meld.
  • The brandy butter can be made ahead and stored in the refrigerator; let it soften slightly before serving.

Nutrition

Find it online: https://sundayflavor.com/classic-mince-pie-brandy-butter/