The Delia Smith Mince Pies are a quintessential holiday treat, perfect for Christmas celebrations or cozy winter evenings. With buttery, melt-in-the-mouth pastry and rich, fruity mincemeat filling, these classic mince pies are a festive favorite. Delia’s recipe emphasizes simplicity, ensuring that anyone can bake these delightful pies with ease.
What are Delia Smith Mince Pies?
Delia Smith’s mince pies are made with a buttery shortcrust pastry and filled with traditional mincemeat, a spiced mix of dried fruits, citrus, and suet. These bite-sized treats are baked until golden and often dusted with powdered sugar for a festive finish.
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Why You Should Try This Recipe
- Perfect for the holidays: A classic Christmas staple.
- Easy to make: These are straightforward steps for beginner and experienced bakers alike.
- Rich and buttery: Delicious pastry that melts in your mouth.
- Customizable: Adapt with homemade or store-bought mincemeat.
- Great for sharing: Perfect for gatherings or gifting.
Ingredients Needed to Make Delia Smith Mince Pies
For the Pastry:
- Plain flour (225g): Forms the base of the pastry.
- Butter (125g, chilled and diced): For a rich, flaky texture.
- Lard (25g, chilled and diced): Adds extra flakiness (or use additional butter for a vegetarian option).
- Cold water (2–3 tablespoons): To bind the dough.
- Salt (a pinch): Enhances flavor.
For the Filling:
- Mincemeat (300g): Homemade or high-quality store-bought.
For Finishing:
- Powdered sugar (optional): To dust the pies.
- Egg (1, beaten): For an optional glaze.
Equipment Needed
- Large mixing bowl: For making the pastry.
- Rolling pin: To roll out the dough.
- Round cookie cutter: To cut pastry circles.
- Muffin tin: To bake the mince pies.
Instructions to Make Delia Smith Mince Pies
Step 1: Make the pastry
- In a large mixing bowl, combine the flour and salt. Add the chilled butter and lard, then rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
Step 2: Preheat the oven
- Preheat your oven to 200°C (180°C fan, 400°F).
Step 3: Roll out the pastry
- Lightly flour your work surface and roll out the pastry to about 3mm thickness. Use a round cutter to cut circles for the pie bases and slightly smaller circles for the lids.
Step 4: Assemble the mince pies
- Line the muffin tin with the larger pastry circles, pressing gently into each cavity. Add a teaspoon of mincemeat to each base, ensuring not to overfill.
- Place the smaller pastry circles on top as lids, sealing the edges by pinching or pressing with a fork. Optionally, brush the tops with beaten egg for a golden glaze.
Step 5: Bake the pies
- Bake in the preheated oven for 15–20 minutes, or until the pastry is golden and crisp.
Step 6: Cool and serve
- Allow the mince pies to cool slightly in the tin before transferring them to a wire rack. Dust with powdered sugar before serving.
What Goes Well With Delia Smith Mince Pies
- Clotted cream: A rich and creamy accompaniment.
- Brandy butter: A traditional festive pairing.
- Custard: Adds a warm and indulgent touch.
- Mulled wine: Complements the spiced flavors of the mincemeat.
- Freshly brewed tea: A classic British pairing.
Expert Tips for Making the Best Delia Smith Mince Pies
- Chill the pastry: Ensures it stays flaky and easy to handle.
- Don’t overfill: Too much mincemeat can cause the filling to bubble over.
- Use quality mincemeat: Homemade or premium store-bought makes a difference.
- Experiment with lids: Try lattice patterns or star-shaped cutouts for a festive touch.
- Bake in batches: If you have extra pastry and filling, bake in rounds to avoid overcrowding.
Easy Variations of Delia Smith Mince Pies
- Gluten-free version: Use a gluten-free pastry recipe or premade gluten-free flour.
- Vegan option: Replace lard and butter with vegan margarine and use plant-based mincemeat.
- Almond topping: Sprinkle-flaked almonds on top for added texture.
- Spiced pastry: Add a pinch of cinnamon or nutmeg to the pastry for extra warmth.
- Mini pies: Use smaller cutters for bite-sized versions.
Best Practices to Store Delia Smith Mince Pies
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 5 days.
- Freeze for later: Freeze baked mince pies for up to 3 months. Reheat in the oven at 180°C (350°F) until warm.
- Reheat gently: Warm in the oven for a few minutes to refresh their texture.
Nutrition Value (per pie)
- Calories: 180
- Protein: 2g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
FAQs
Can I make Delia Smith mince pies ahead of time?
Yes, you can make mince pies ahead of time. They can be stored in an airtight container for up to 5 days or frozen for up to 3 months. Reheat in the oven before serving for the best texture.
How do I prevent mince pies from bubbling over?
Avoid overfilling the pies with mincemeat. A teaspoon per pie is usually sufficient to prevent the filling from bubbling over during baking.
Can I use store-bought pastry for mince pies?
Yes, store-bought shortcrust pastry works well if you’re short on time. Choose a high-quality brand for the best results.
What is the best way to freeze mince pies?
Bake the mince pies, let them cool completely, and store them in an airtight container or freezer bag. When ready to enjoy, thaw at room temperature and reheat in the oven at 180°C (350°F) for a few minutes.
Final Words
The Delia Smith Mince Pies are a classic holiday treat that combines rich, buttery pastry with a spiced mincemeat filling. Perfect for sharing or gifting, these pies bring festive cheer to any occasion.
Ready to bake your own holiday magic? Try this recipe and enjoy the warmth and nostalgia of a British Christmas tradition!
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- Nigel Slater Cottage Pie
- Jamie Oliver Vegan Shepherd’s Pie
Delia Smith Mince Pies Recipe
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 12 mince pies
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s mince pies are made with a buttery shortcrust pastry and filled with traditional mincemeat, a spiced mix of dried fruits, citrus, and suet. These bite-sized treats are baked until golden and often dusted with powdered sugar for a festive finish.
Ingredients
For the Pastry:
- Plain flour (225g): Forms the base of the pastry.
- Butter (125g, chilled and diced): For a rich, flaky texture.
- Lard (25g, chilled and diced): Adds extra flakiness (or use additional butter for a vegetarian option).
- Cold water (2–3 tablespoons): To bind the dough.
- Salt (a pinch): Enhances flavor.
For the Filling:
- Mincemeat (300g): Homemade or high-quality store-bought.
For Finishing:
- Powdered sugar (optional): To dust the pies.
- Egg (1, beaten): For an optional glaze.
Instructions
Step 1: Make the pastry
- In a large mixing bowl, combine the flour and salt. Add the chilled butter and lard, then rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
Step 2: Preheat the oven
- Preheat your oven to 200°C (180°C fan, 400°F).
Step 3: Roll out the pastry
- Lightly flour your work surface and roll out the pastry to about 3mm thickness. Use a round cutter to cut circles for the pie bases and slightly smaller circles for the lids.
Step 4: Assemble the mince pies
- Line the muffin tin with the larger pastry circles, pressing gently into each cavity. Add a teaspoon of mincemeat to each base, ensuring not to overfill.
- Place the smaller pastry circles on top as lids, sealing the edges by pinching or pressing with a fork. Optionally, brush the tops with beaten egg for a golden glaze.
Step 5: Bake the pies
- Bake in the preheated oven for 15–20 minutes, or until the pastry is golden and crisp.
Step 6: Cool and serve
- Allow the mince pies to cool slightly in the tin before transferring them to a wire rack. Dust with powdered sugar before serving.
