Description
These Gingerbread Mince Pies combine the festive flavors of spiced mincemeat with aromatic stem ginger in a buttery, homemade pastry. Topped with adorable mini gingerbread person biscuits, these pies make a perfect holiday treat that is both visually appealing and deliciously comforting.
Ingredients
Scale
For the Mince Pies
- 400g mincemeat (ensure vegetarian, if needed)
- 50g stem ginger, chopped
- 1 tbsp ginger syrup from the jar
- 250g plain flour, plus extra for dusting
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 125g cold unsalted butter, cut into small pieces
- 3 tbsp golden caster sugar, plus extra for sprinkling
- 1 egg, beaten
- 8cm round biscuit cutter
- Mini gingerbread person biscuit cutter
Instructions
- Make the pastry dough: In a large bowl, combine the plain flour, ground cinnamon, ground ginger, cold unsalted butter, and a large pinch of salt. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the golden caster sugar. Add the beaten egg and mix with a cutlery knife until the ingredients start to clump together. Tip the mixture onto a lightly floured surface and knead briefly until smooth. Alternatively, pulse all ingredients together in a food processor. Shape the dough into a disc, wrap it in cling film, and chill for at least 30 minutes.
- Prepare the oven and filling: Preheat the oven to 190°C (170°C fan) or gas mark 5. In a bowl, mix the mincemeat with the chopped stem ginger and ginger syrup until well combined.
- Roll and cut the pastry bases: On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Using the 8cm round biscuit cutter, stamp out 12 discs. Carefully press these discs into the holes of a 12-hole cupcake tin to form the pie cases.
- Fill the pastry cases: Spoon about 1 tablespoon of the mincemeat mixture into each pastry case, filling them evenly.
- Cut and add gingerbread toppers: Gather the pastry scraps, re-roll them lightly, and use the mini gingerbread person biscuit cutter to cut out 12 small gingerbread shapes. Place one gingerbread person on top of each filled pie.
- Bake the mince pies: Bake the pies in the preheated oven for 20 minutes if fresh, or 30 minutes if baking from frozen. Once baked, leave the pies to cool in the tin for 5 minutes before carefully lifting them out onto a wire rack to cool completely.
- Final touches and storage: Once cooled, dust the mince pies lightly with icing sugar. Store in an airtight container for up to four days, or freeze for up to two months.
Notes
- Ensure the mincemeat is vegetarian if required.
- The pastry dough can be made by hand or in a food processor.
- These mince pies freeze well and can be baked from frozen in 30 minutes.
- Adding the stem ginger and syrup to the mincemeat gives an extra spicy, aromatic flavor.
- Store cooled pies in an airtight container to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: gingerbread, mince pies, holiday baking, festive desserts, Christmas treats, spiced pastry, British mince pies
