Thursday, 22 November 2012

Instant Mincemeat and Mini Mince Pies

I started my Christmas baking early because I was having an early family get together last weekend.  As part of my baking I made some 'Instant Chocolate Mincemeat' and baked it into some teeny mince pies using the brilliant Great British Bakeware from George Wilkinson.

George Wilkinson Great British Bakeware is made in Lancashire and this premium range has an innovative & exclusive long life coating.  GlideX is bonded directly onto your ovenware to ensure it keeps performing like new every time. It is scratch resistant, flake-resistant and virtually indestructible. Tested rigorously by Wilkinsons, GlideX outperforms all other non-stick brands.

 The tart cups are nice and deep so you can get plenty of filling into your mini pies.

I have found that mince pies can be difficult to get out of the tin, especially if some of the mincemeat oozes out the side and bakes on, sticking the pastry to the tin.  This is especially tricky when they are mini pies and they can break as you try to lever them out.  I'm pleased to say that this wasn't a problem at all with the George Wilkinson Great British Bakeware mini tart tin.

The pies slid out without any problem at all and the tin was easy to clean with soapy water.

Instant Chocolate Mincemeat 

This is mincemeat that you can mix up quickly using any mixture of dried fruits and nuts you have in your cupboard, the addition of some chopped chocolate, adds a lovely richness to the fruit mixture. Makes approximately 1 medium jar.

Zest of a lemon
Juice of half a lemon
1 Cox's Orange Pippin apple
1/4 cup sultanas
1/4 cup dried cranberries
1/4 cup prunes, chopped
1/4 cup raisins
1 tbsp brandy
1/2 cup dark brown sugar
1/4 cup vegetable suet
1/4 cup dark chocolate, chopped
1 tbsp pistaschio nuts chopped

1. Put the zest and lemon juice in a bowl, grate the apple including the skin, into the juice.
2. Add all the other ingredients and stir.
3. Store in a lidded jar in the fridge until ready to use.

Mini- Mince Pies

For 1 dozen mini mince pies
1/2 jar of Instant Mincemeat or other Mincemeat
1/2 quantity of sweet shortcrust pastry
1 egg, beaten

1. Heat the oven to 180C.
2. Lightly grease the tart tin.
3. Using a medium pastry cutter, cut out 12 rounds and place them into the tin.
4. Add a teaspoon of mincemeat to each tart.
5. Using a small pastry cutter, cut out 12 tops.
6. Brush the edge of the bases with egg wash and add the lids pressing down firmly around the edges.
7. Brush the tops of the tarts with egg wash (optional)
8. Bake for 20-25 minutes until golden brown.
9. Cool for 5 minutes in the tin, then remove to a cooling tray.
10. Dust with icing sugar to serve.


  1. These look beautiful and delicious!! Love that pan! Please share at Foodtastic Friday!

  2. Very festive looking! I need to try making mini desserts for parties.

  3. Wow, these look amazing!

  4. I've never thought of putting chocolate in mincemeat but it sounds like a delicious idea. I'm making some medlar mincemeat this weekend.

  5. Lovely recipes Janice and I just got my mince pie tin, it is so nifty and looks very shiny! I am trying it out next week, but am glad that you rate it so highly, as I hate pricing mince pies out of tins! Your pies and mincemeat look so wonderful! Karen

  6. Thank you for coming and linking up!! I'm pinning!

  7. I've made chocolate mince meat a few times now. What was your verdict of their flavour?

  8. I like the choc flavour, have made Dan Lepard version before. Would put some spice in this instant one next time.

  9. Adding prunes is a great idea, must try it. I made chocolate mincemeat for the first time last year and it was delicious. I'm really behind with everything this year, so it's good to know I can make instant mincemeat. Your pies look very tempting as does the tin.

  10. Those look so, so good Janice. I love your mincemeat recipe too. I am going to try that.

  11. Nice, love mince pies and have never been bothered to make my own mince meat. Will buy some and try this instead.


I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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