The joy of Christmas is in the air, and if there’s one thing that complements the festive spirit like no other, it’s the irresistible aroma of freshly baked mince pies. Originating from the United Kingdom, this classic holiday sweet treat has made its way to homes worldwide. With several formulas readily available, the one that stands peerless is the classic mince pie by Mary Berry.
Esteemed for her baking expertise, Mary Berry’s mince pie formula is the coveted winner at Christmas gatherings. What sets this recipe apart is the twinge of orange zest incorporated in the pastry and the sprinkling of grated marzipan on top—an addition that assigns a truly delightful savor to these Christmassy bites. The recipe intends for a dozen servings, promising a homemade deliciousness ready to serve in less than an hour.
Are you excited to instigate a new tradition or eager to add another comfort food to your repertoire of homemade delicacies? Here’s an easy-to-follow guide on how to make the classic Mary Berry Mince Pies.
Ingredients:
For the pastry, you will need: 175g plain flour, 75g cold, cubed butter, 25g icing sugar (extra for dusting), the zest of a large orange, and one beaten free-range egg.
For the filling, you will need: 250g of a high-quality ready-made mincemeat, 100g ready-eat-dried apricots (finely chopped), and 125g uncoloured marzipan.
Procedure:
Kick-off your baking adventure by preheating your oven to 200C or 180C fan. Also, place a baking sheet inside to heat up.
Creating the pastry is a breeze. Pulse the flour and butter in a food processor until the mixture bears crumbs’ semblance. Alternatively, stir in the flour and butter in a large bowl. Follow that by adding icing sugar and the orange zest. Next, incorporate the beaten egg and mix until the ingredients just come together as dough.
The next step is to wrap the dough in greaseproof paper and chill in the fridge for 10 to 15 minutes. Once the dough is firm enough, unwrap it and lightly dust it with icing sugar. The dough should be positioned over the paper, dusted again with icing sugar, and covered with another sheet of greaseproof paper.
Now, it’s time to get rolling. The pastry should be flattened between the two sheets of greaseproof paper to a thickness of one to two millimetres. Following this, use an 8cm pastry cutter to create 12 pastry rounds.
Now, let’s move on to the filling. Combine the mincemeat with the finely chopped apricots. Once the mixture is well combined, distribute it equally among the pastry cases. Crown each pastry case with grated marzipan.
Lastly, position the muffin tin onto the hot baking sheet in the preheated oven. Allow the pies to bake for 12 to 15 minutes or until they achieve a golden-brown complexion. For the final touch, dust the mince pies with a sprinkling of icing sugar and serve them warm. The mince pies are at their best when the marzipan additive heightens the pies’ inherent sweetness.
In summary, pie making is a fun and indulgent pursuit that fills your home with an enticing, irresistible aroma. Try out Mary Berry’s classic mince pie recipe this holiday season, and we believe that you, together with your loved ones, will have sweet memories to cherish for a long time.
