Mince Pies Recipe

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Mince Pies
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Ingredients:

Directions:

  1. To make filling combine ingredients in a bowl, cover and allow to stand at least overnight.
  2. Pre-heat oven to 180'c conventional/160°c fan forced. For pastry: combine flour, Icing sugar mixture and butter in a food processor and blend to fine crumbs. Pulse in egg yolk and water until mixture comes together. Roll out pastry between 2 sheets of baking paper to about 5mm thick. Cut 12 rounds with a 9cm cutter then re-roll pastry and cut 12 rounds with a 6.5-7cm cutter for the top of the pies. Coot for 30 minutes.
  3. Gently press larger rounds into greased muffin pan. Drain off any liquid from filling and divide mixture between pastry bases. Brush edges with beaten egg and top with lids, pressing to seal. Brush pies with more egg then sprinkle over a little sugar. Bake for 20 minutes, or until golden and firm. Remove and cool completely. Dust with optional icing sugar to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 617.36 Kcal (2585 kJ)
Calories from fat 229.05 Kcal
% Daily Value*
Total Fat 25.45g 39%
Cholesterol 81.23mg 27%
Sodium 1166.64mg 49%
Potassium 481.97mg 10%
Total Carbs 113.19g 38%
Sugars 8.63g 35%
Dietary Fiber 4.44g 18%
Protein 7.41g 15%
Vitamin C 403.2mg 672%
Vitamin A 0.2mg 6%
Iron 3mg 17%
Calcium 885.8mg 89%
Amount Per 100 g
Calories 336.98 Kcal (1411 kJ)
Calories from fat 125.02 Kcal
% Daily Value*
Total Fat 13.89g 39%
Cholesterol 44.34mg 27%
Sodium 636.79mg 49%
Potassium 263.08mg 10%
Total Carbs 61.79g 38%
Sugars 4.71g 35%
Dietary Fiber 2.43g 18%
Protein 4.05g 15%
Vitamin C 220.1mg 672%
Vitamin A 0.1mg 6%
Iron 1.6mg 17%
Calcium 483.5mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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