Mini Mince Pie Puffs Recipe (2024)

FAQs

What are the ingredients in Walkers Mini mince pies? ›

Walker's luxury tarts in a miniature, snack size. The classic mincemeat filling includes apples, currants, sultanas, stem ginger and candied citrus peel. Perfectly sized servings for after dinner dessert or anytime snack with tea or coffee.

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

Try this recipe for traditional mince pies. Mincemeat encased in Jus-Rol shortcrust pastry – the perfect Christmas recipe.

A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet.

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

Why do we eat mince pies at Christmas? Mince pies were originally made to celebrate Jesus. They were oblong in shape to represent the manger that Jesus slept in as a baby and have a 'pastry baby Jesus' carved into the pastry. Traditionally one mince pie is eaten for the Twelve days of Christmas.

Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

Phyllo dough can be a great substitute for puff pastry in dishes like spanakopita and baklava [2].

I like to pimp up my mincemeat with a couple of extras though – a little apple adds some extra juiciness, and some dried cranberries for a modern (& tasty!) touch.

What is the difference between mince pie and mincemeat pie? ›

According to The Christmas Encyclopedia, mincemeat pie — also commonly referred to as mince pie or Christmas pie — originated in medieval England.

This pastry mix should yield enough for 18 mince pies. There are still a few rules to follow – keep everything as cool as possible and don't be too heavy handed with the pastry when it is mixed. Pastry becomes tough when it is handled too much as the gluten in the flour starts to form.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

Mince pies have been eaten as part of a traditional British Christmas since at least the 16th century. Then they were made of a spiced, sweet minced meat mixture (often lamb), but they are now commonly made with sweet mincemeat, a mixture of dried fruits, sugar, spices, and brandy.

Markham's recipe called for an entire leg of mutton and three pounds of suet which were mixed with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel, a list of ingredients that, save for the meat, which is remarkably like that used today.

What has changed dramatically is the mince pie recipe, having begun as savoury pies filled with minced meat, suet, dried fruits, spices cloves and nutmeg. However, the modern mince pie is filled with a mixture of dried fruit and spices that is called 'mincemeat' but there is no meat in the mixture at all.

Answer: Our potatoes reach the factory daily by lorry. They're then washed, peeled and sliced. After slicing, they're cooked in a blend of Sunseed and Rapeseed oil, to give them their golden colour and distinct texture.