{"id":127714,"date":"2025-10-19T22:07:22","date_gmt":"2025-10-19T21:07:22","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=127714"},"modified":"2025-10-19T22:07:22","modified_gmt":"2025-10-19T21:07:22","slug":"homemade-mince-pies-recipe-british-christmas-tartlets","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-mince-pies-recipe-british-christmas-tartlets.html","title":{"rendered":"Homemade Mince Pies Recipe : British Christmas Tartlets"},"content":{"rendered":"<p data-pm-slice=\"0 0 []\">These little British tartlets are everything I love about the holidays: crisp, buttery pastry; a fruit-forward, warmly spiced mincemeat (no meat, no suet); and just enough sweetness to keep you reaching for \u201cone more\u201d.<\/p>\n<figure id=\"attachment_90578\" aria-describedby=\"caption-attachment-90578\" style=\"width: 1000px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-90578 size-full\" style=\"font-weight: bold; letter-spacing: 0.001em;\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins.jpg\" alt=\"Homemade mince pie : British Christmas tartlet filled with apple-raisin mincemeat, golden shortcrust pastry with a star top, on a white stand; other pies in the background.\" width=\"1000\" height=\"1500\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-90578\" class=\"wp-caption-text\">Homemade Mince Pies<\/figcaption><\/figure>\n<h2>Homemade Mince Pies (British Christmas Tartlets) : No-Alcohol Mincemeat &amp; Buttery Shortcrust<\/h2>\n<p data-pm-slice=\"0 0 []\">For generations, <strong>mince pies<\/strong> have held pride of place on British Christmas tables.<\/p>\n<p>During my twenty years in England, I saw them everywhere once the season began, stacked in shops and served in almost every home.<\/p>\n<p>These are small, lidded tartlets filled with <strong>mincemeat<\/strong>: a fruit-rich mixture of raisins, cranberries, prunes, apple, citrus peel, sugar, and warm spices.<\/p>\n<p>Historically, the filling included <strong>suet<\/strong>, and even meat, hence the name.<\/p>\n<p>Today, many bakers prefer a lighter approach, often <strong>alcohol-free and meat-free<\/strong>, while keeping that nostalgic, spiced character.<\/p>\n<p>With a buttery shortcrust and a jewel-bright, gently spiced filling, these mince pies remain a beloved Christmas treat across the UK.<\/p>\n<h2>Why you\u2019ll love this recipe<\/h2>\n<ul>\n<li><strong>All the classic flavour, without alcohol or suet.<\/strong> Light, family-friendly mincemeat that still tastes unmistakably festive.<\/li>\n<li><strong>Make-ahead friendly.<\/strong> A short chill deepens the flavours and simplifies your baking day.<\/li>\n<li><strong>Beginner-proof.<\/strong> Clear checkpoints, exact weights, and reliable timings.<\/li>\n<li><strong>Freezer-ready.<\/strong> Bake ahead and reheat for effortless holiday hosting.<\/li>\n<li><strong>Adaptable.<\/strong> Swap dried fruits to taste; keep the spice profile just the way you like it.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-90585 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-3.jpg\" alt=\"Golden homemade mince pie : British Christmas tartlet with spiced apple-raisin mincemeat and a glossy star pastry top, served beside a cup of tea; other pies blurred in the background.\" width=\"1000\" height=\"1500\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-3.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-3-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-3-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2 data-pm-slice=\"0 0 []\">What Is Traditional Mincemeat?<\/h2>\n<p>Originally, mincemeat was a way to preserve meat : from the <strong>15th to 17th centuries<\/strong>, cooks mixed chopped meat with dried fruit and vinegar or wine, which acted as preservatives.<\/p>\n<p>By the <strong>18th century<\/strong>, <strong>brandy or rum<\/strong> gradually replaced the vinegar, and the meat itself gave way to <strong>suet<\/strong> (rendered beef or mutton fat).<\/p>\n<p>Many <strong>store-bought jars<\/strong> still follow this suet-based style and keep well, much like a jam or chutney.<\/p>\n<p>At home, to please my children, I make a lighter version: I <strong>swap suet for frozen grated butter<\/strong> (or a plant-based fat) and macerate the fruit in <strong>lemon or orange juice<\/strong>, I prefer to avoid vinegar.<\/p>\n<p>I let it rest <strong>3 days in the fridge<\/strong> to deepen the flavour, then use it promptly; this is <strong>not<\/strong> a long-term pantry preserve.<\/p>\n<p>For the filling, I choose what I have on hand,&nbsp;<strong>raisins, cranberries, prunes, diced apple<\/strong>, and rely on the festive spice trio: <strong>cinnamon, nutmeg, and cloves<\/strong> (or <strong>allspice<\/strong>) for that classic holiday aroma.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-90588 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/les-ingredients-de-la-farce-mincemeat.png\" alt=\"Ingredients for the mincemeat filling : bowl of dried fruit, candied citrus peel, apple and lemon, butter, honey, brown sugar, and a jar of spices arranged on a kitchen countertop.&lt;br&gt; &lt;br&gt;\" width=\"1000\" height=\"699\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/les-ingredients-de-la-farce-mincemeat.png 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/les-ingredients-de-la-farce-mincemeat-300x210.png 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2 data-pm-slice=\"0 0 []\">Ingr\u00e9dients for the alcohol free homemade mince pies<\/h2>\n<h3 data-pm-slice=\"0 0 []\">Ingredients for the Mincemeat Filling (No Alcohol)<\/h3>\n<ul>\n<li><strong>Frozen grated butter : 4 tbsp (about 55 g).&nbsp;<\/strong>Distributes evenly and melts cleanly, replacing traditional suet.<\/li>\n<li><strong>Fresh lemon juice : 240 ml (1 cup).&nbsp;<\/strong>Brightens the mix; you can swap some for <strong>orange juice<\/strong> for a softer profile.<\/li>\n<li><strong>Apples : 2 large<\/strong>, peeled, cored, diced <strong>5-7 mm.&nbsp;<\/strong>Tart, firm apples (e.g., <strong>Granny Smith<\/strong>) balance the sweetness.<\/li>\n<li><strong>Mixed dried fruit : 250 g (about 1\u00bd-1\u00be cups).&nbsp;<\/strong>Raisins, cranberries, chopped apricots (add prunes if you like).<\/li>\n<li><strong>Candied citrus peel : 120 g.&nbsp;<\/strong>Chop finely so it perfumes without leaving large sweet chunks.<\/li>\n<li><strong>Brown sugar : 80 g (about \u2153 cup, packed).&nbsp;<\/strong>Adds gentle caramel notes, adjust to taste.<\/li>\n<li><strong>Honey : 2 tbsp.&nbsp;<\/strong>Natural gloss and cohesion.<\/li>\n<li><strong>Ground spices:<\/strong> <strong>\u00bd tsp cinnamon<\/strong>, <strong>\u00bd tsp nutmeg<\/strong>, <strong>\u00bc tsp ginger<\/strong>, <strong>\u00bc tsp cloves.&nbsp;<\/strong>Or use <strong>allspice<\/strong> in place of cloves.<\/li>\n<\/ul>\n<h3 data-pm-slice=\"0 0 []\">Ingredients : Buttery Shortcrust Pastry<\/h3>\n<ul>\n<li><strong>All-purpose flour : 240 g (2 cups)<\/strong>, sifted<\/li>\n<li><strong>Cold unsalted butter : 150 g (about \u2154 cup)<\/strong>, diced<\/li>\n<li><strong>Sugar : 90 g (just under \u00bd cup).&nbsp;<\/strong>Caster sugar; icing sugar yields an even more tender bite.<\/li>\n<li><strong>Almond meal : 30 g (about \u2153 cup) :&nbsp;<\/strong>Subtle flavor and tenderness.<\/li>\n<li><strong>Vanilla sugar : 1 sachet<\/strong> <em>(or 2 tsp vanilla sugar \/ 1 tsp vanilla extract)<\/em><\/li>\n<li><strong>Egg yolk : 1<\/strong><\/li>\n<li><strong>Pinch of fine salt<\/strong><\/li>\n<li><strong>Ice-cold water : 1-2 tsp, only if needed<\/strong> to bring the dough together<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-90589 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/la-minceneat-farce-sans-alcool.png\" alt=\"Mince pies in progress : fluted shortcrust shells filled with apple\u2013raisin mincemeat in a muffin tin, ready for the oven.\" width=\"1000\" height=\"708\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/la-minceneat-farce-sans-alcool.png 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/la-minceneat-farce-sans-alcool-300x212.png 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2 data-pm-slice=\"0 0 []\">How to Make the Mincemeat (Traditional vs No-Alcohol)<\/h2>\n<h3>Traditional (alcohol added off-heat)<\/h3>\n<ol>\n<li><strong>Prep:<\/strong> Sterilise jars (10 minutes in simmering water; dry upside-down). Dice fruit to <strong>5-7 mm<\/strong>.<\/li>\n<li><strong>Simmer 8-10 minutes:<\/strong> apples + dried fruit + sugar + honey + spices over <strong>low heat<\/strong> until just soft and syrupy (no extra liquid yet).<\/li>\n<li><strong>Off the heat:<\/strong> stir in <strong>\u00bd small glass brandy\/rum (60-75 ml)<\/strong> to preserve aroma.<\/li>\n<li><strong>Cool to warm<\/strong>, fold in <strong>frozen grated butter<\/strong>.<\/li>\n<li><strong>Jar while hot<\/strong>, seal, and <strong>mature 1-2 months<\/strong> in a cool, dark place. Always check smell\/appearance before use.<\/li>\n<\/ol>\n<h3>No-Alcohol (my short, chilled maceration)<\/h3>\n<ol>\n<li><strong>Mix:<\/strong> apples, dried fruit, candied peel, <strong>240 ml lemon or orange juice<\/strong>, sugar, honey, and spices.<\/li>\n<li><strong>Chill 48-72 hours<\/strong>, stirring once daily so every piece absorbs the syrup.<\/li>\n<li><strong>If very juicy<\/strong>, lightly <strong>strain<\/strong> (save the syrup to brush pies after baking).<\/li>\n<li><strong>Fold in the grated butter<\/strong> just before filling the tartlets.<\/li>\n<li><strong>Use promptly;<\/strong> this version is <strong>refrigeration-only<\/strong> (short-term), not pantry storage.<\/li>\n<\/ol>\n<p><strong>Note:<\/strong><\/p>\n<ul>\n<li>Make the filling at least <strong>3 days in advance<\/strong>.<\/li>\n<li><strong>Freeze the butter<\/strong> until very firm, then <strong>grate it<\/strong>. This ensures even distribution throughout the mixture without melting it or having to work it by hand.<\/li>\n<\/ul>\n<figure id=\"attachment_110680\" aria-describedby=\"caption-attachment-110680\" style=\"width: 1200px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-110680\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3.jpg\" alt=\"Pate sucree recipe (French pate sablee)\" width=\"1200\" height=\"1793\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3-201x300.jpg 201w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3-685x1024.jpg 685w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3-1028x1536.jpg 1028w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-110680\" class=\"wp-caption-text\"><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-perfect-homemade-shortcrust-pastry-sweet-tart-crust.html\">Pate sucree recipe (French pate sablee)<\/a><\/figcaption><\/figure>\n<h2 data-pm-slice=\"0 0 []\">How to Make the Mince Pies (Step-by-Step)<\/h2>\n<h3>Make the shortcrust<\/h3>\n<ol>\n<li>In a stand mixer with the <strong>paddle (K)<\/strong>, combine <strong>flour, sugar, vanilla sugar, salt<\/strong>.<\/li>\n<li>Add <strong>cold butter<\/strong> and mix until fine, sandy crumbs form (no visible butter pieces).<\/li>\n<li>Add <strong>egg yolk<\/strong> and <strong>almond meal<\/strong>; mix just to clump. If dry, add <strong>1-2 tsp ice water<\/strong>.<\/li>\n<li>Gather into a ball, divide into <strong>two discs<\/strong>, wrap, and <strong>chill 30 minutes<\/strong> (easier rolling, better flake).<\/li>\n<\/ol>\n<h3>Shape &amp; bake<\/h3>\n<ol>\n<li><strong>Preheat<\/strong> oven to <strong>180\u00b0C \/ 350\u00b0F<\/strong> (170\u00b0C fan). Lightly butter a muffin\/cupcake tin.<\/li>\n<li><strong>Roll<\/strong> dough on a lightly floured surface to <strong>2-3 mm<\/strong> thick. Cut <strong>8.5-9 cm<\/strong> rounds to fit your tin; gently <strong>line<\/strong> each cavity (<em>don\u2019t dock<\/em>, the filling is moist).<\/li>\n<li><strong>Fill<\/strong> to <strong>\u00be full<\/strong> (about <strong>1 heaped tbsp<\/strong>, 20\u201330 g) without smearing the rim.<\/li>\n<li>Cut <strong>star\/heart\/tree tops ~5 cm<\/strong> and place as decorative lids; press lightly to adhere.<\/li>\n<li><strong>Egg wash<\/strong> (yolk + a splash of milk); optional pinch of brown sugar on top.<\/li>\n<li><strong>Bake 12-15 minutes<\/strong> until pastry is <strong>golden<\/strong> and the filling is just <strong>bubbling<\/strong>.<\/li>\n<li><strong>Cool 10 minutes in the tin<\/strong> (hot syrup!), then unmould to a rack and cool completely.<\/li>\n<li>Dust with <strong>icing sugar<\/strong> to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-90586 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-1.jpg\" alt=\"Plate of homemade Christmas mince pies, buttery shortcrust tartlets with star pastry tops and glossy apple-raisin mincemeat filling.\" width=\"1000\" height=\"709\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-1-300x213.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2 data-pm-slice=\"0 0 []\">FAQ, most asked questions<\/h2>\n<p><strong>&#8211; Can I use store-bought mincemeat?<\/strong><br \/>\nAbsolutely. Use <strong>1-1\u00bd tbsp (20-30 g)<\/strong> per tartlet. If it\u2019s very syrupy, <strong>strain lightly<\/strong> and fill only <strong>\u00be full<\/strong> to prevent leakage.<\/p>\n<p><strong>&#8211; Which apples are best?<\/strong><br \/>\nChoose <strong>tart, firm<\/strong> apples (Granny Smith, Braeburn, Reinette). Dice to <strong>5-7 mm<\/strong> so they soften without soaking the crust.<\/p>\n<p><strong>&#8211; Will puff pastry work?<\/strong><br \/>\nYes, extra <strong>light and flaky<\/strong>. Line, <strong>chill 15 minutes<\/strong>, don\u2019t dock, \u201cglue\u201d edges with egg wash, and cut a <strong>small vent<\/strong>.<\/p>\n<p><strong>&#8211; Standard muffin tin baking time?<\/strong><br \/>\nRoll to <strong>2-3 mm<\/strong>, line to the rim, and <strong>fill \u00be full<\/strong>. Bake <strong>12-15 minutes at 180\u00b0C \/ 350\u00b0F<\/strong>, then <strong>rest 10 minutes<\/strong> before unmoulding.<\/p>\n<p><strong>&#8211; How do I stop the dough tearing when lining the tin?<\/strong><br \/>\nWork <strong>cold<\/strong>, rest the dough <strong>30-60 minutes<\/strong>, roll between sheets or on a lightly floured surface, lift with a small spatula, <strong>patch micro-cracks<\/strong> with scraps, then <strong>chill 10 minutes<\/strong> before baking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-90587 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-2.jpg\" alt=\"Golden homemade mince pie : British Christmas tartlet with apple, raisin mincemeat and a glossy star-shaped pastry top, placed beside a cup of tea; other tartlets in the background.\" width=\"1000\" height=\"683\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-2.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-2-300x205.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/mince-pie-tartelette-anglaise-aux-pommes-et-raisins-2-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2 data-pm-slice=\"0 0 []\">Pro Tips &amp; Mistakes to Avoid<\/h2>\n<p><strong>&#8211; Handle the dough as little as possible:<\/strong> work <strong>cold<\/strong>, then <strong>rest 30-60 min<\/strong> for a crack-free, tender bite.<\/p>\n<p><strong>&#8211; Strain an overly wet filling<\/strong> after maceration; keep the syrup to <strong>brush<\/strong> warm pies.<\/p>\n<p><strong>&#8211; Fill only to \u00be<\/strong> and <strong>seal edges<\/strong> lightly with egg wash to prevent leaks.<\/p>\n<p><strong>&#8211; Let them set before unmoulding:<\/strong> 10 minutes in the tin; the caramel calms, the crust firms up.<\/p>\n<p><strong>&#8211; Dough thickness:<\/strong> <strong>2-3 mm<\/strong> strikes the balance between crisp and supportive.<\/p>\n<p><strong>&#8211; Chill the lined tins 10-15 min<\/strong> before baking to reduce shrinkage.<\/p>\n<p><strong>&#8211; Steam escape:<\/strong> a tiny <strong>vent\/ajour<\/strong> stops blow-outs.<\/p>\n<p><strong>&#8211; Pre-heated tray:<\/strong> place the tin on a <strong>hot baking sheet<\/strong> for beautifully crisp bases.<\/p>\n<p><strong>&#8211; Moisture shield:<\/strong> a <strong>pinch of ground almond\/semolina<\/strong> in each base helps absorb juices.<\/p>\n<p><strong>&#8211; Even fruit dice (5-7 mm)<\/strong> for uniform bites and clean slices.<\/p>\n<p><strong>&#8211; Pan choice:<\/strong> light-colored metal, <strong>lightly greased<\/strong>, for easier release.<\/p>\n<p><strong>&#8211; Freeze smart:<\/strong> bake from frozen by adding <strong>3-5 minutes<\/strong>.<\/p>\n<h2 data-pm-slice=\"0 0 []\">Christmas mince pie recipe video<\/h2>\n<p>I\u2019ve put together a clear, step-by-step video for these mince pies. I used a dedicated mince-pie tin, but a regular muffin or small cupcake tin works just as well.<\/p>\n<p>You can also bake them in mini tartlet tins.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/7upumQxdGSs\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2 data-pm-slice=\"0 0 []\">Storage, Reheating &amp; Freezing<\/h2>\n<p><strong>&#8211; Room temperature (5-7 days):&nbsp;<\/strong>Cool completely, layer in an <strong>airtight box<\/strong> with baking paper between layers. Dust with icing sugar <strong>right before serving<\/strong>.<\/p>\n<p><strong>&#8211; Refrigerator (if your kitchen is warm or filling is very juicy):&nbsp;<\/strong>3-4 days. <strong>Recrisp 5-6 minutes at 180\u00b0C \/ 350\u00b0F<\/strong>.<\/p>\n<p><strong>&#8211; Freeze baked pies (up to 3 months):<\/strong><\/p>\n<ul>\n<li>Freeze flat, then box.<\/li>\n<li><strong>Thaw 1-2 h<\/strong> at room temp.<\/li>\n<li><strong>Reheat 5-6 minutes at 180\u00b0C \/ 350\u00b0F<\/strong> (air fryer: <strong>3-4 min at 160\u00b0C \/ 320\u00b0F<\/strong>).<\/li>\n<li><strong>From frozen:<\/strong> <strong>10-12 minutes at 180\u00b0C \/ 350\u00b0F<\/strong>.<\/li>\n<\/ul>\n<p><strong>&#8211; Freeze&nbsp; unbaked (lined &amp; filled):<\/strong><\/p>\n<ul>\n<li>Freeze in the tin; once solid, wrap well.<\/li>\n<li><strong>Bake from frozen 18-22 minutes at 180\u00b0C \/ 350\u00b0F<\/strong> (brush with egg wash just before baking).<\/li>\n<\/ul>\n<p><strong>Pastry &amp; filling:<\/strong><\/p>\n<ul>\n<li><strong>Pastry discs:<\/strong> freeze <strong>up to 2 months<\/strong>; thaw <strong>overnight<\/strong> in the fridge.<\/li>\n<li><strong>No-alcohol filling:<\/strong> <strong>refrigerate only<\/strong>, use within <strong>48-72 h<\/strong>.<\/li>\n<li><strong>Traditional alcohol-preserved filling:<\/strong> jarred, <strong>1-2 months<\/strong> maturation in a cool, dark place; check before use.<\/li>\n<\/ul>\n<h2>Other recipes to try for Christmass<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-chocolate-truffles-recipe-easy-creamy-indulgent.html\">Homemade Chocolate Truffles Recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-authentic-italian-cantuccini-biscotti-with-almonds-and-pistachios.html\">Italian Cantuccini (Biscotti) with Almonds and Pistachios<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-the-best-chocolate-crinkle-cookies-dessert-recipe.html\">Chocolate Crinkle Cookies Dessert Recipe<\/a><\/li>\n<\/ul>\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-mince-pies-recipe-british-christmas-tartlets.html\/print\/127717\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-127717-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-127717\" data-tr-id=\"127717\" class=\"tasty-recipes tasty-recipes-127717 tasty-recipes-display 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27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 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150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Mince Pies : Classic British Christmas Tartlets (Step-by-Step)<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">45 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"12\">12<\/span> to <span data-amount=\"15\">15<\/span> pies <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-mince-pies-recipe-british-christmas-tartlets.html\/print\/127717\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These little British tartlets are everything I love about the holidays: crisp, buttery pastry; a fruit-forward, warmly spiced mincemeat (no meat, no suet); and just enough sweetness to keep you reaching for \u201cone more\u201d.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h3 data-pm-slice=\"0 0 []\">Ingredients for the Mincemeat Filling (No Alcohol)<\/h3>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a0c\" id=\"ingredient_checkbox_69ead80481a0c\" aria-label=\"4 tbsp (about 55 g) Frozen grated butter\"><label for=\"ingredient_checkbox_69ead80481a0c\"><\/label><\/span><strong><span data-amount=\"4\" data-unit=\"tbsp\">4 tbsp<\/span> (about <span data-amount=\"55\" data-unit=\"g\">55 g<\/span>) Frozen grated butter<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a16\" id=\"ingredient_checkbox_69ead80481a16\" aria-label=\"240 ml (1 cup) Fresh lemon juice\"><label for=\"ingredient_checkbox_69ead80481a16\"><\/label><\/span><strong><span data-amount=\"240\">240<\/span> ml (1 cup) Fresh lemon juice<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a1e\" id=\"ingredient_checkbox_69ead80481a1e\" aria-label=\"2 large Apples :\u00a0peeled, cored, diced 5-7 mm.\u00a0\"><label for=\"ingredient_checkbox_69ead80481a1e\"><\/label><\/span><strong><span data-amount=\"2\">2<\/span> large Apples :\u00a0<\/strong>peeled, cored, diced <strong>5-7 mm.\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a25\" id=\"ingredient_checkbox_69ead80481a25\" aria-label=\"250 g (about 1\u00bd-1\u00be cups) Mixed dried fruit\"><label for=\"ingredient_checkbox_69ead80481a25\"><\/label><\/span><strong><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> (about <span data-amount=\"1.5\">1\u00bd<\/span>-<span data-amount=\"1.75\">1\u00be<\/span> cups) Mixed dried fruit<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a2a\" id=\"ingredient_checkbox_69ead80481a2a\" aria-label=\"120 g Candied citrus peel\"><label for=\"ingredient_checkbox_69ead80481a2a\"><\/label><\/span><strong><span data-amount=\"120\" data-unit=\"g\">120 g<\/span> Candied citrus peel <\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a30\" id=\"ingredient_checkbox_69ead80481a30\" aria-label=\"80 g (about \u2153 cup, packed) Brown sugar\"><label for=\"ingredient_checkbox_69ead80481a30\"><\/label><\/span><strong><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> (about <span data-amount=\"0.33333333333333\" data-unit=\"cup\">\u2153 cup<\/span>, packed) Brown sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a34\" id=\"ingredient_checkbox_69ead80481a34\" aria-label=\"2 tbsp Honey\u00a0\"><label for=\"ingredient_checkbox_69ead80481a34\"><\/label><\/span><strong><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> Honey\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a44\" id=\"ingredient_checkbox_69ead80481a44\" aria-label=\"Ground spices: \u00bd tsp cinnamon, \u00bd tsp nutmeg, \u00bc tsp ginger, \u00bc tsp cloves.\u00a0Or use allspice in place of cloves.\"><label for=\"ingredient_checkbox_69ead80481a44\"><\/label><\/span><strong>Ground spices:<\/strong> <strong>\u00bd tsp cinnamon<\/strong>, <strong>\u00bd tsp nutmeg<\/strong>, <strong>\u00bc tsp ginger<\/strong>, <strong>\u00bc tsp cloves.\u00a0<\/strong>Or use <strong>allspice<\/strong> in place of cloves.<\/li>\n<\/ul>\n<h3>Ingredients : Buttery Shortcrust Pastry<\/h3>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a4b\" id=\"ingredient_checkbox_69ead80481a4b\" aria-label=\"240 g (2 cups) All-purpose flour\"><label for=\"ingredient_checkbox_69ead80481a4b\"><\/label><\/span><strong><span data-amount=\"240\" data-unit=\"g\">240 g<\/span> (<span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span>) All-purpose flour <\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a51\" id=\"ingredient_checkbox_69ead80481a51\" aria-label=\"150 g (about \u2154 cup) Cold unsalted butter diced\"><label for=\"ingredient_checkbox_69ead80481a51\"><\/label><\/span><strong><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> (about <span data-amount=\"0.66666666666667\" data-unit=\"cup\">\u2154 cup<\/span>) Cold unsalted butter <\/strong>diced<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a57\" id=\"ingredient_checkbox_69ead80481a57\" aria-label=\"90 g (just under \u00bd cup) Sugar\"><label for=\"ingredient_checkbox_69ead80481a57\"><\/label><\/span><strong><span data-amount=\"90\" data-unit=\"g\">90 g<\/span> (just under <span data-amount=\"0.5\" data-unit=\"cup\">\u00bd cup<\/span>) Sugar <\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a5d\" id=\"ingredient_checkbox_69ead80481a5d\" aria-label=\"30 g (about \u2153 cup) Almond meal\"><label for=\"ingredient_checkbox_69ead80481a5d\"><\/label><\/span><strong><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> (about <span data-amount=\"0.33333333333333\" data-unit=\"cup\">\u2153 cup<\/span>) Almond meal <\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a64\" id=\"ingredient_checkbox_69ead80481a64\" aria-label=\"1 sachet Vanilla sugar\u00a0(or 2 tsp vanilla sugar \/ 1 tsp vanilla extract)\"><label for=\"ingredient_checkbox_69ead80481a64\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> sachet Vanilla sugar\u00a0<\/strong><em>(or <span data-amount=\"2\" data-unit=\"tsp\">2 tsp<\/span> vanilla sugar \/ <span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> vanilla extract)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a69\" id=\"ingredient_checkbox_69ead80481a69\" aria-label=\"1 Egg yolk\"><label for=\"ingredient_checkbox_69ead80481a69\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> Egg yolk<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a6e\" id=\"ingredient_checkbox_69ead80481a6e\" aria-label=\"Pinch of fine salt\"><label for=\"ingredient_checkbox_69ead80481a6e\"><\/label><\/span><strong>Pinch of fine salt<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69ead80481a74\" id=\"ingredient_checkbox_69ead80481a74\" aria-label=\"1-2 tsp Ice-cold water only if needed to bring the dough together\"><label for=\"ingredient_checkbox_69ead80481a74\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span>-<span data-amount=\"2\">2<\/span> tsp Ice-cold water <\/strong>only if needed to bring the dough together<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69ead80482074_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69ead80482074_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h2 data-pm-slice=\"0 0 []\">How to make the mince pies (step-by-step)<\/h2>\n<p><strong>Prepare the filling (make at least 3 days ahead)<\/strong><\/p>\n<ul>\n<li id=\"instruction-step-1\"><strong>Freeze the butter<\/strong> until very firm, then <strong>grate it<\/strong> (for even distribution without melting).<\/li>\n<li id=\"instruction-step-2\"><strong>Combine all filling ingredients<\/strong> in a bowl, mix well, then transfer to <strong>clean jars<\/strong>; <strong>macerate 3 days in the fridge<\/strong>, stirring once daily.<\/li>\n<\/ul>\n<p><strong>Make the shortcrust &amp; assemble<\/strong><\/p>\n<ul>\n<li id=\"instruction-step-3\">In a <strong>food processor or stand mixer (paddle\/K)<\/strong>, add <strong>flour, sugar, vanilla sugar, and salt<\/strong>.<\/li>\n<li id=\"instruction-step-4\">Add the <strong>cold butter in cubes<\/strong>; mix until the texture is like <strong>fine sand<\/strong>.<\/li>\n<li id=\"instruction-step-5\">Add the <strong>egg yolk<\/strong> and <strong>almond meal<\/strong>; pulse just until the dough comes together (add <strong>1-2 tsp ice water<\/strong> only if needed).<\/li>\n<li id=\"instruction-step-6\">Gather the dough into a ball, <strong>divide in two<\/strong>, wrap, and <strong>chill 30 minutes<\/strong>.<\/li>\n<li id=\"instruction-step-7\"><strong>Preheat the oven to 180\u00b0C \/ 350\u00b0F<\/strong> (170\u00b0C fan). Lightly butter a muffin\/cupcake tin.<\/li>\n<li id=\"instruction-step-8\">On a lightly floured surface, <strong>roll the dough 2-3 mm thick<\/strong>. Cut <strong>~9 cm (3\u00bd-in)<\/strong> rounds to fit your tin and <strong>line<\/strong> the cavities.<\/li>\n<li id=\"instruction-step-9\"><strong>Fill each shell to \u00be full<\/strong> with the mincemeat.<\/li>\n<li id=\"instruction-step-10\">Cut <strong>star\/heart\/tree tops (~5 cm \/ 2 in)<\/strong> and place over the filling.<\/li>\n<li id=\"instruction-step-11\"><strong>Brush with egg yolk + a splash of milk<\/strong> for a glossy finish.<\/li>\n<li id=\"instruction-step-12\"><strong>Bake 12-15 minutes<\/strong> until the pastry is golden.<\/li>\n<li id=\"instruction-step-13\">Remove from the oven and <strong>cool in the tin for 10 minutes<\/strong> (the syrup is very hot), then unmould to a rack and cool completely.<\/li>\n<\/ul>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert, pies<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">British cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 pie<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">380 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>These little British tartlets are everything I love about the holidays: crisp, buttery pastry; a fruit-forward, warmly spiced mincemeat (no meat, no suet); and just enough sweetness to keep you reaching for \u201cone more\u201d. Homemade Mince Pies (British Christmas Tartlets) : No-Alcohol Mincemeat &amp; Buttery Shortcrust For generations, mince pies have held pride of place&#8230;<\/p>\n","protected":false},"author":2,"featured_media":127713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13347,13434],"tags":[],"class_list":["post-127714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-cuisines","category-tarts-and-pies"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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