Shortbread Mince Pies

24
Servings
1.5h
Prep Time
25m
Cook Time
1h 55m
Ready In

Recipe: #37718

November 12, 2021



"Using your favorite mincemeat or canned mincemeat."

Original recipe yields 24 servings
OK
  • FOR SHORTBREAD
  • FOR FILLING

Nutritional

  • Serving Size: 1 (33.6 g)
  • Calories 139.2
  • Total Fat - 8.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 28 mg
  • Sodium - 68.9 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.4 g
  • Protein - 2.2 g
  • Calcium - 9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

To make the shortbread


Step 1

In a food processor, add the flour, sugar and butter and then pulse dough 8 - 10 times or until mixture resembles crumbs. Add egg yolk and the iced water and then pulse for about 10-20 seconds or until dough comes together. Gather dough up and form it into a ball; wrap with plastic wrap and refrigerate for 1 hour.

Step 2

Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

Step 3

On a floured work surface, cut dough in half and then roll each half out to a 1/4 inch thick round. With a 2 1/2 inch round cookie cutter (or use a coffee cup), cut out 24 rounds from each half. Place a half on the prepared baking sheet, spacing 1 inch apart.

To make the filling


Step 4

In a bowl combine the mincemeat and whisky. Spoon 1 teaspoon onto center of each pastry round and top with a plan pastry round. Press edges with a fork to seal and then brush with water and piece tops with a fork. Repeat for all pastry rounds and filling.

Step 5

Bake pies for 20-30 minutes or until browned. Remove from oven and the transfer to a wire rack to cool. Dust cooled pies with confectioners sugar before serving.

Tips & Variations


No special items needed.

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