Mini mincemeat pies with lattice crust

Mini Mincemeat Pies

Inspired by traditional English Christmas treats, these mini mincemeat pies, with flaky lattice tops, are the perfect addition to any holiday teatime or dessert table. With warm spices, sweet and tart fruits, and a hint of rum, they pair splendidly with strong black teas, such as Indian Assam, swirled with creamy milk. Make the filling at least a day in advance for the best flavor.  

Mini Mincemeat Pies The St James Tearoom

Mini Mincemeat Pies with Lattice Tops

Makes 12 Mini Pies

Ingredients:

For the filling:

Note: The filling needs to be made the day before baking so the flavors can develop

  • 1 large Granny Smith apple, peeled, cored, and chopped small
  • ½ cup pitted, chopped dates
  • ½ cup golden raisins
  • ¼ cup dark brown sugar
  • ¼ cup dried apricots, chopped
  • ¼ cup dried cherries
  • ¼ cup dried cranberries
  • ¼ cup dried figs, chopped
  • The zest and juice from one large orange
  • 3 Tbsp. butter
  • ¼ tsp. ground allspice
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. freshly ground nutmeg
  • ¼ tsp. Kosher salt
  • ½ cup apple cider
  • ½ cup dark rum, divided in half
  • ¼ tsp. rum extract

For the Pastry:

  • 320 grams (2 ¼ cups) all-purpose flour
  • ½ tsp. Kosher salt
  • 1 tsp. ground cinnamon
  • 1/3 cup powdered sugar
  • 11 Tbsp. butter
  • 1 Tbsp. orange zest
  • 13 Tbsp. ice water
  • 1 egg yolk mixed with a little water to brush on the tops before baking
Instructions:
  1. To make the filling, combine all the filling ingredients EXCEPT the rum extract and ¼ cup of the dark rum in a heavy bottomed saucepan and simmer over medium heat, stirring frequently, until the liquid has cooked off. This will take about 20 – 25 minutes. Lower heat as needed to prevent scorching.
  2. Remove from heat and stir in the remaining ¼ cup of dark rum and the rum extract.
  3. Allow to cool a little, then cover tightly with plastic wrap and refrigerate overnight or up to two days.
  4. On baking day, make the pastry.
  5. Combine the flour, salt, cinnamon, and powdered sugar and whisk well.
  6. Cut in the butter with a pastry blender, or in a food processor, until the butter is about the size of small peas. Work quickly so the butter doesn’t melt.
  7. Sprinkle the orange zest over the flour mixture and combine well with a fork.
  8. Drizzle ice water over it and stir gently with the fork until it comes together. Finish by gently bringing in any dry bits with your hands.
  9. Divide the dough into two discs, cover them with plastic wrap and refrigerate for 30 minutes.
  10. Preheat oven to 400°F.
  11. On a clean, well-floured surface, roll out one disc to about 1/8-inch thickness.
  12. Using a 3-inch round cutter, cut out 12 discs and place in a regular muffin tin.
  13. Fill each piece of pastry with a heaping tablespoon of filling.
  14. Roll out the rest of the pastry to 1/8 inch thickness and cut ¼ inch strips. Cut each strip down to about 2 inches long. For each mini mincemeat pie you will need 6 of these strips.
  15. Mix together the egg yolk and water. Rim each mini pie crust with the egg yolk mixture just before placing 3 strips across the top of each pie. Weave 3 more strips cross-ways to create a lattice top pie crust.
  16. Brush the top of each with a little more of the egg yolk mixture.
  17. Bake for about 19 minutes. Cool before eating.

Enjoy!