Christmas English pie (Mince pie)
6 servings
60 minutes
Christmas English pie (Mince Pie) is a symbol of festive dining in Britain, rooted in medieval cuisine. Originally, the filling included meat, fruits, and spices, but over time meat was replaced by sweet ingredients. This dessert has a tender, crumbly crust that crunches with every bite and a filling of rich fruity sweetness with a slight tartness from blueberry jam. Perfect for Christmas evenings when you want to warm up with a cup of tea or mulled wine. Mince pie is traditionally served warm, sometimes with a scoop of vanilla ice cream or whipped cream, making it an even more festive and cozy treat.
1
Sift the flour and mix with salt in a bowl. Cut the room temperature butter and combine it with the dry mixture until crumbly. Then add sugar and mix. Beat the egg yolk with water and add to the dry mixture. If necessary, you can add a little more water. Mix the dough until homogeneous, but do not overwork it.
- Wheat flour: 225 g
- Salt: pinch
- Butter: 50 g
- Icing sugar: to taste
- Egg yolk: 1 piece
- Water: 2 tablespoons
2
Let the dough rest in a cool place for 30 minutes.
3
Roll the dough very thin, 2.5 mm, and cut out 6-7 circles. Place the circles in the mold.
4
Add one teaspoon of jam to the dough.
- Blueberry jam: 150 g
5
Roll out another 6-7 circles, but thinner (they will go on top of the pies), and carefully make cross-shaped cuts on each to allow air to escape.
6
Place the pastries in a preheated oven at 220 degrees for 12-20 minutes.
7
Once they cool down, you can sprinkle them with powdered sugar. Enjoy your meal!
- Icing sugar: to taste
