Gingerbread Mince Pies

Name: Gingerbread Mince Pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 400 g mincemeat; 50 g stem ginger, chopped; 1 tbsp ginger syrup; 250 g plain flour; 125 g cold unsalted butter, diced; 3 tbsp golden caster sugar; 1 egg, beaten; 1/2 tsp ground ginger; 1/4 tsp ground cinnamon; 1 pinch salt; 1 tbsp icing sugar

These gingerbread mince pies pair buttery spiced pastry with a rich mincemeat filling lifted by stem ginger and ginger syrup. Finished with tiny pastry gingerbread people and a snowy dusting of icing sugar, they are festive, fragrant, and perfect for holiday baking.

Servings12 Portions

Prep Time30 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

mincemeat
400 g
stem ginger, chopped
50 g
ginger syrup
1 tbsp
plain flour
250 g
cold unsalted butter, diced
125 g
golden caster sugar
3 tbsp
egg, beaten
1
ground ginger
0.5 tsp
ground cinnamon
0.3 tsp
salt
1 pinch
icing sugar
1 tbsp

Step-by-Step Instructions

Make the pastry: add the flour, cinnamon, ground ginger, salt, and cold butter to a large bowl. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar.

Add the beaten egg and mix with a table knife until the dough starts to clump. Turn it onto a lightly floured surface and knead briefly just until smooth. Shape into a disc, wrap, and chill for at least 30 minutes.

Heat the oven to 190C/170C fan/gas 5. In a bowl, stir the mincemeat with the chopped stem ginger and ginger syrup until evenly combined.

Roll the chilled pastry on a lightly floured surface to about 3 mm thick. Cut out 12 rounds with an 8 cm cutter and gently press them into a 12-hole cupcake or mince pie tin.

Spoon about 1 tbsp of the ginger mincemeat filling into each pastry case. Re-roll the scraps, cut out 12 small gingerbread people, and place one on top of each pie.