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Nigella Star-Topped Mince Pies

Nigella Star-Topped Mince Pies - recipe card
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Buttery, tender pastry rounds filled with spiced, brandy-free mincemeat and crowned with a golden star, these festive pies are a British holiday classic. The pastry is rich with butter and a hint of orange zest, while the mincemeat is loaded with dried fruit, apple, and warm spices. Perfect with a dusting of icing sugar and a cup of tea.

Ingredients

Scale
  • For the pastry:
  • 1 1/4 cups all-purpose flour (150g)
  • 1/4 tsp fine sea salt
  • 1/2 cup cold unsalted butter, cubed (113g)
  • 2 tbsp granulated sugar
  • 1 tsp finely grated orange zest
  • 1 large egg yolk
  • 2 tbsp ice-cold water
  • For the filling:
  • 1 cup mincemeat (store-bought or homemade, non-alcoholic)
  • 1 tbsp apple juice (if needed to moisten)
  • For finishing:
  • 1 tbsp whole milk, for brushing
  • 1 tbsp granulated sugar, for sprinkling
  • 2 tbsp icing sugar, for dusting (optional)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining. Work quickly to keep the butter cold.
  2. Stir in the granulated sugar and orange zest. In a small bowl, whisk the egg yolk with the ice-cold water. Add to the flour mixture and stir with a fork until the dough just begins to come together. If dry, add more water a teaspoon at a time.
  3. Turn the dough out onto a lightly floured surface and gently knead just until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm the butter.
  4. Preheat the oven to 400°F (200°C). Lightly grease a 12-hole muffin tin or mince pie tin with butter or non-stick spray.
  5. On a lightly floured surface, roll the chilled pastry to about 1/8 inch (3mm) thickness. Using a 3-inch (7.5cm) round cutter, cut out 12 circles, re-rolling scraps as needed. Press each circle gently into the prepared tin, being careful not to stretch the dough.
  6. Spoon 1 heaped teaspoon of mincemeat into each pastry case, filling about three-quarters full. Do not overfill or the filling will bubble over.
  7. Re-roll the pastry scraps to about 1/8 inch thickness. Using a 2-inch (5cm) star-shaped cutter, cut out 12 stars. Brush the rim of each pastry case lightly with milk, then place a star on top, pressing gently to adhere.
  8. Brush the stars with a little milk and sprinkle with granulated sugar. Bake in the preheated oven for 12-15 minutes, until the pastry is golden brown and crisp. Rotate the tin halfway through for even baking.
  9. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving, if desired.

Notes

Store cooled mince pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap individually in plastic wrap and freeze for up to 2 months; thaw at room temperature for 1-2 hours before serving. Reheat in a 300°F (150°C) oven for 5-7 minutes to refresh. For a non-alcoholic mincemeat, ensure the label states alcohol-free or make your own with apple juice instead of brandy.

Nutrition

Keywords: mince pies, star-topped mince pies, Christmas mince pies, British mince pies, homemade mincemeat, festive baking, holiday dessert, pastry stars, dried fruit pies, non-alcoholic mincemeat, Christmas treats

Find it online: https://britishbakingrecipes.co.uk/nigella-star-topped-mince-pies/