Mini Mince Pie Puffs Recipe (2024)

FAQs

What are the ingredients in Walkers Mini mince pies? ›

Ingredients: Mincemeat(Sugar, Apple, Currants, Sultanas, Candied Peels{Glucose Syrup, Orange Peel, Lemon Peel, Sugar, Citric Acid}, Vegetable oils {Canola, Palm}, Mixed Spice{Cassia, Coriander, Ginger, Caraway}, Vinegar, Maize Starch), Wheat Flour, Vegetable Oils (Canola, Palm), Sugar, Salt, Skimmed Milk Powder.

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

9 Shortcrust pastry cases with a mincemeat filling topped with a star shaped pastry lid and a light sweet dusting.

One bite of a home-made shortcrust pastry mince pie and you'll never want to buy them again. Now you've nailed the pastry, put it to good use with one of our mince pie recipes including date and apple, brownie and frangipane versions.

A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. The pies are traditionally served during the Christmas season in much of the English-speaking world.

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

Puff pastry and phyllo dough have a lot in common: both are many-layered pastry doughs (unlike the traditional pâté brisée that we use in so many of our recipes), and both bake up with crispy, crunchy, flaky layers, but there are distinct differences.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

Mince meat pie was given many names including “shred pie,” “mutton pie,” and “Christmas pye,” and was particularly loved in England.

What is the slang term for mince pies? ›

Mince pies = eyes

This is a term used widely in London even to this day, usually to describe a girl's features. Her eyes would be described as Minces, an even more slang term from the original mince pies.

Why do we eat mince pies at Christmas? Mince pies were originally made to celebrate Jesus. They were oblong in shape to represent the manger that Jesus slept in as a baby and have a 'pastry baby Jesus' carved into the pastry. Traditionally one mince pie is eaten for the Twelve days of Christmas.

If you are wondering what the difference is between a mince pie and a mincemeat pie, wonder no more—they are the same thing.

A good mince pie is a delicately spiced, sumptuously light fruit filling encased in a buttery, crumbly crust. They're like souffles in that they're incredibly easy to do badly, but when baked properly they are a gustatory delight!

A mince pie, though originally containing meat, is a sweet pie, with pastry top and bottom, filled with a sweet mixture of dried fruit, peel, commonly alcohol like brandy, and small pieces of suet( an animal fat, and reminder of a mince pie's meat origins). This sweet mixture is ( confusingly) called 'mincemeat'.

Baked in the heart of the Scottish Highlands, Walker's mince pies are filled with plump fruit and spices and perfect for holiday entertaining. Crafted with pure creamery butter, each crumbly tart is baked using the original family recipe that Joseph Walker perfected in 1898.

Walkers traditional Whisky Mince Pies are baked with a generous addition of whisky. Our delicious mincemeat is made with apple, currants, sultanas, candied citrus peels and Glenfiddich 12-year-old malt whisky.

Markham's recipe called for an entire leg of mutton and three pounds of suet which were mixed with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel, a list of ingredients that, save for the meat, which is remarkably like that used today.

The mince pie was originally filled with meat but it's believed that it wasn't until the late Victorian period and the early 20th century that mince pies shifted to a pie made from fruit fillings. Is it still illegal to eat mince pies on Christmas day?