Homemade Mince Pies with Cream Cheese Filling Recipe

Introduction

Mince pies are a beloved festive treat filled with a rich mixture of dried fruits and spices. Combining buttery pastry with a sweet and tangy mincemeat, these bite-sized delights are perfect for sharing during the holiday season.

Ingredients

• 50g currants
• 50g sultanas
• 30g raisins
• 30g dried cranberries
• 30g dried apricots
• Zest of 1 lemon
• Zest and juice of ½ orange
• 15g suet
• 1 apple, peeled and diced
• 50g brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• Pinch of salt
• 150g cold butter, grated
• 240g plain flour
• 70g golden caster sugar
• 70g cream cheese
• 70g icing sugar
• 30g butter, room temperature, chopped into small cubes
• ½ tsp vanilla essence
• Zest of 1 lemon
• 1 egg, whisked for egg wash
• Icing sugar for sprinkling

Instructions

1. Step 1: In a small saucepan over low heat, combine currants, sultanas, raisins, cranberries, apricots, lemon and orange zest, diced apple, suet, cinnamon, ginger, nutmeg, brown sugar, and a pinch of salt. Cook gently for 10 minutes until sugar and suet have melted. Taste and adjust seasoning. Optionally, stir in 30ml brandy after cooking. Allow the mincemeat to cool completely.
2. Step 2: Grate the cold butter into a large bowl. Add the plain flour and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the golden caster sugar.
3. Step 3: Form the mixture into a firm dough by scrunching and compressing with your hand. Avoid adding water; the dough should be buttery and hold together well.
4. Step 4: Make the cream cheese filling by whisking cream cheese and icing sugar in a bowl until smooth. Add the cubed room-temperature butter, vanilla essence, and lemon zest. Whisk until fully combined and season to taste.
5. Step 5: Using a kitchen scale, divide the dough into nine portions of 45g each. Split each portion into two pieces weighing 30g and 15g for the cases and lids respectively.
6. Step 6: Preheat the oven to 200°C (180°C fan) / 390°F. Grease a cupcake or mince pie tin with butter. Press each 30g dough ball into a tin hole, pushing it up the sides to form cases. Repeat for all nine.
7. Step 7: Spoon a heaped teaspoon of the cooled mincemeat into each pastry case. Optionally, add a teaspoon of cream cheese filling on top of the mincemeat.
8. Step 8: For the lids, press each 15g dough piece under the base of a flat-bottomed glass to create circular tops. Place each lid over the filled cases.
9. Step 9: Brush each mince pie with the whisked egg wash. Bake in the preheated oven for 18 minutes or until lightly golden.
10. Step 10: Once baked, allow the mince pies to cool slightly, then sprinkle with icing sugar before serving.

Tips & Variations

• For extra depth, add 30ml brandy or rum to the mincemeat after cooking and let it soak for a few hours or overnight.
• Substitute suet with grated cold butter for a vegetarian version.
• Use mixed spice instead of individual spices for a simpler, yet flavorful option.
• Try adding chopped nuts like almonds or walnuts to your mincemeat for added texture.
• Ensure the butter is cold when making the pastry to achieve a flaky texture.

Storage

Store mince pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a low oven before serving to refresh the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mincemeat filling in advance?

Yes, the mincemeat can be made several days ahead and kept refrigerated. This allows the flavors to develop even more deeply.

What can I use if I don’t have suet?

If you don’t have suet, grated cold butter works well as a substitute, providing a similar texture and richness to the pastry.

Homemade Mince Pies with Cream Cheese Filling Recipe

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4.4 from 109 reviews

Delicious homemade traditional British mince pies featuring a rich and fruity mincemeat filling combined with a buttery pastry crust, topped optionally with a creamy lemon-vanilla filling and baked to golden perfection. Perfect for festive occasions and holiday celebrations.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 9 mince pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mincemeat

• 50g currants
• 50g sultanas
• 30g raisins
• 30g dried cranberries
• 30g dried apricots
• 1 lemon (zest)
• 1 orange (zest and juice of 1/2 orange)
• 15g suet
• 1 apple (peeled and diced)
• 50g brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of salt

Pastry

• 150g butter (cold, grated)
• 240g plain flour
• 70g golden caster sugar

Cream Cheese Filling

• 70g cream cheese
• 70g icing sugar
• 30g butter (room temperature, chopped into small cubes)
• 1/2 tsp vanilla essence
• 1 lemon zest

Additional

• 1 egg (whisked for egg wash)
• Icing sugar (for sprinkling)
• Butter (for greasing the baking tin)

Instructions

1. Prepare Mincemeat: Place a small saucepan on low heat and add currants, sultanas, raisins, cranberries, apricots, lemon and orange zest, chopped apple, suet, cinnamon, ginger, nutmeg, brown sugar, and a pinch of salt. Cook gently for 10 minutes until the sugar and suet have melted. Taste and adjust seasoning as needed. Optionally stir in 30ml of brandy after cooking. Leave the mixture to cool.
2. Make Pastry Base: While the mincemeat cools, grate cold butter into a large bowl. Add plain flour and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Add Sugar to Pastry: Stir in golden caster sugar and combine fully with the breadcrumb mixture.
4. Form Dough: Using your hands, scrunch and press the mixture together to form a firm, buttery dough. No additional water is needed. The dough should hold together well.
5. Prepare Cream Cheese Filling: In a bowl, whisk cream cheese with icing sugar until smooth. Add room-temperature butter cubes, vanilla essence, and lemon zest. Whisk again until fully incorporated and adjust seasoning to taste.
6. Divide Dough: Using a kitchen scale, weigh out 45g portions of dough and split each portion into 30g and 15g pieces. Repeat until you have 9 30g pieces and 9 15g pieces.
7. Preheat Oven and Prepare Tin: Preheat the oven to 200°C (180°C fan or 390°F). Grease a cupcake or mince pie baking tin with butter.
8. Form Pie Cases: Press a 30g dough ball into each hole of the greased tin using your fingers, pushing the dough up to the sides to form a pastry case. Repeat for all 9 holes.
9. Fill Cases: Spoon a heaped teaspoon of the cooled mincemeat into each pastry case. Optionally, add a teaspoon of cream cheese filling on top of the mincemeat in each case.
10. Create and Place Lids: Using a flat-bottomed glass, press each 15g dough piece into a flat circular lid and place it over each filled case, sealing the edges gently.
11. Egg Wash and Bake: Brush the top of each pie with whisked egg wash to enhance browning. Bake in the preheated oven for 18 minutes or until the pies turn lightly golden.
12. Cool and Serve: Once baked, remove the mince pies from the oven. Sprinkle icing sugar on top while still warm or once cooled. Serve and enjoy your festive mince pies!

Notes

• You can add 30ml of brandy to the mincemeat after cooking for extra flavor.
• Make sure the butter is cold and grated to ensure a flaky pastry.
• The cream cheese filling is optional but adds a lovely tangy contrast.
• Use weighing scales for uniform mini pies for even baking.
• Store mince pies in an airtight container; they can keep well for up to 5 days.
• These mince pies can be frozen after baking for up to 1 month.

Keywords: mince pie, traditional British dessert, festive dessert, holiday recipe, mincemeat pie, Christmas baking