Entering the realm of holiday baking, we embark on a journey to create something truly special – Mary Berry’s Mince Pies. These delectable treats, with their citrus-infused pastry and marzipan magic, are poised to elevate your Christmas gatherings to a new level of delight. If you’re looking to spread some Christmas cheer with a delightful treat, you’ve come to the right place. Today, I’m sharing my own experience of making Mary Berry’s Mince Pies.

Mary Berry Mince Pies Recipe Overview:

Cooking Time: 1 hour

Servings: Makes approximately 12 mince pies

Ingredients:

Ingredients for Pastry:

Butter: 110g ( Cold, cubed )
Flour: 250g ( plain-flour )
Icing sugar: 40g ( plus extra for dusting )
Egg: 1 ( beaten )
Orange zest: 1 large orange for zest

Ingredients for Filling:

Dried apricots: 150g ( you can use ready to eat one)
Mincemeat: 350g (good-quality ready-made)
Marzipan: 175g (uncoloured, grated)

Instructions:

In a large mixing bowl, combine the plain flour and cold, cubed butter. Rub them together with your fingertips until the mixture resembles breadcrumbs.
Stir in the icing sugar and the grated zest of a large orange.
Add the beaten egg and mix everything together until it forms a dough. If the mixture is too dry, you can add a little cold water.
Wrap the pastry in cling film and chill it in the fridge for about 30 minutes.
Preheat the oven to 200°C (400°F/Gas Mark 6).
Roll out the pastry on a lightly floured surface until it’s about 3mm thick. Use a round cutter to cut out 12 bases and 12 lids for your mince pies.
Place the pastry bases into your mince pie tin.
In each pastry base, add a spoonful of mincemeat and a sprinkle of finely chopped dried apricots.
Top each mince pie with a layer of grated marzipan.
Place the pastry lids on top of the mince pies and press the edges to seal them. You can use a festive cutter to make decorative shapes with any leftover pastry.
Bake in the preheated oven for about 15-20 minutes or until the pies are golden brown.
Once baked, remove the mince pies from the tin and allow them to cool on a wire rack.
Dust with icing sugar before serving, and enjoy your homemade Mary Berry-inspired mince pies!

Tips and Tricks :

Use cold butter and eggs for flakier pastry.
Don’t Overwork the Dough. Mix until it forms a dough, overworking makes it tough.
To chill the Pastry rest it in the fridge for 30 minutes.
While rolling try to aim for 3mm thickness for a balanced pie.
Use extra pastry for festive shapes.
Brush pastry lids with beaten egg for a golden finish.
Let them cool in Tin. Wait briefly before moving to a wire rack.

With these tips, your Mary Berry Mince Pies will be a hit at your holiday gatherings.

Also Try: Mary Berry Macarons Recipe

Nutritional Value (per serving):

Calories: 250

Fat: 10g

Carbohydrates: 38g

Protein: 3g

Fiber: 2g

Sugar: 22g

FAQs:

Can I make the pastry ahead of time?

Yes, you can prepare the pastry a day ahead and store it in the fridge until you’re ready to bake.

Can I use homemade mincemeat instead of ready-made?

Absolutely! Homemade mincemeat can add a personal touch to your mince pies.

What can I substitute for marzipan if I’m not a fan?

You can use a layer of almond paste or skip it altogether if you prefer.

Can I make this recipe gluten-free?

Absolutely! You can use gluten-free flour to make the pastry and ensure that your mincemeat is gluten-free as well. Many gluten-free flour blends work well for pastry, and you can find gluten-free mincemeat options in stores or make your own.

Can I freeze these mince pies?

Yes, you can freeze the uncooked mince pies in a single layer. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion:

Mary Berry’s Mince Pies are a delightful addition to any festive celebration. With their aromatic orange pastry and hidden marzipan surprise, they’ll have everyone asking for seconds. These mince pies are not just a treat for the taste buds but also a joy to make and share during the holiday season. Enjoy!

Mary Berry Mince Pies Recipe

Print Recipe Pin Recipe

Cook Time 1

Course Dessert

Cuisine British

Servings 12 mince pies

Calories 250 kcal

Ingredients

Ingredients for Pastry

110 g Butter Cold, cubed
250 g Flour plain-flour
40 g Icing sugar plus extra for dusting
1 Egg beaten
1 Orange zest large orange for zest

Ingredients for Filling

150 g Dried apricots you can use ready to eat one
350 g Mincemeat good-quality ready-made
175 g Marzipan uncoloured, grated

Instructions

In a large mixing bowl, combine the plain flour and cold, cubed butter. Rub them together with your fingertips until the mixture resembles breadcrumbs.
Stir in the icing sugar and the grated zest of a large orange.
Add the beaten egg and mix everything together until it forms a dough. If the mixture is too dry, you can add a little cold water.
Wrap the pastry in cling film and chill it in the fridge for about 30 minutes.
Preheat the oven to 200°C (400°F/Gas Mark 6).
Roll out the pastry on a lightly floured surface until it’s about 3mm thick. Use a round cutter to cut out 12 bases and 12 lids for your mince pies.
Place the pastry bases into your mince pie tin.
In each pastry base, add a spoonful of mincemeat and a sprinkle of finely chopped dried apricots.
Top each mince pie with a layer of grated marzipan.
Place the pastry lids on top of the mince pies and press the edges to seal them. You can use a festive cutter to make decorative shapes with any leftover pastry.
Bake in the preheated oven for about 15-20 minutes or until the pies are golden brown.
Once baked, remove the mince pies from the tin and allow them to cool on a wire rack.
Dust with icing sugar before serving, and enjoy your homemade Mary Berry-inspired mince pies!

Perfect Mary Berry Mince Pies Recipe for a Festive Delight