Mincemeat Pie

It’s Christmas time and most bakers and bloggers are busy with various sweet and savoury pies and other bakes. Traditionally, pies are mostly sweet. This Mincemeat pie is a traditional British recipe served during Christmas. Almost every househild will make a huge batch at home. According to some ancient tradition, its belived that eating mincemeat pies everyday for twelve days till Christmas, bestows you with luck. You can check out the

recipe of how to make a non alcoholic vegetarian mincemeat and read more about it’s history, by clicking here.

These pies taste good when they are warm. It stays well at room temperature for 2-3 days if stored properly in airtight containers. It freezes well too. Make sure not to roll the dough very thin. The pie should be able to hold the weight of the filling. Mine was slightly crumbly. I have used 240 ml cup.

Ingredients:

• Whole wheat flour 100 gm
• Oats 50 gm (1/2 cup)
• Milk powder 1 tbsp
• Cold butter 75 gm
• Salt a pinch
• Sugar 1 tbsp
• Cold water 2-3 tbsp
• Mincemeat 2-3 tbsp

Method:

• Powder the oats and sugar finely.
• Mix the whole wheat flour, milk powder and salt in a big mixing bowl.

• Now add the powdered oats to it and mix well.

• Cut the cold butter into small 1 cm size cubes.
• Add the butter to the flour and rub it into the flour with your finger tips. You can pulse the mixture in a good processor for few seconds in short bursts.

• Add 1-2 tablespoon of chilled water and assemble to form a dough. If it’s too dry add half to one tablespoon of extra.

• Mix everything. Do not knead hard. Wrap in a cling film or a zip lock cover and refrigerate atleast for half an hour.

• Grease small pie/tart moulds or an 8 inch piece dish with some butter.
• Take half of the dough and roll it between 2 layers of parchment paper.

• Cut it into discs and press it onto the pie mould.

• Repeat with the entire dough.

• Now refrigerate the pie moulds with the dough for 10-15 minutes.
• Meanwhile preheat the oven at around 190-200 degree Celsius for atleast 10 minutes.
• Fill each mould with 2 teaspoon of the mincemeat.

• Make small cut outs from the dough and cover the mixture.

• Bake for 15-20 minutes or till it appears golden brown.
• Remove the mould from the oven and allow them to cool completely.

• Gently demould them and enjoy it warm or at room temperature.
• This taste delicious with a scoop of vanilla ice cream.

Notes:

• Traditionally all pies are made with all purpose flour, so if you want an authentic taste, stick to it. This was my hubby’s suggestion. Stick to traditional recipes.
• Demould the pie only after its fully cooled or else it will crumble. This happened with me.
• Bake for 15-20 minutes and ensure that its fully cooked.
• You can shape the dough in the mould and refrigerate it for 2-3 days before filling it up and baking it.
• These pie taste good when they are warm, at room temperature or even when they are cold.