Mince Pie Time - Cream Cheese Pastry by @ravneeteats

1h13

9 servings

🧈

100 g

Unsalted butter

🧀

130 g

Full-fat cream cheese

🍬

13 g

Caster sugar

🌾

190 g

Plain flour

🧂

1.5 g

Fine salt

🍖

380 g

Mincemeat

🥚

1 large egg

Egg

🍬

13 g

Demerara sugar

  1. Grease
    • unsalted butter

    Grease 8 wells of the muffin tin with butter.

  2. Dust
    • plain flour

    Dust the greased muffin wells with a little plain flour, then chill the tin.

  3. Beat
    • unsalted butter

    Beat 100 g unsalted butter until soft and creamy.

  4. Add
    • full-fat cream cheese

    Add 130 g full-fat cream cheese and mix until combined.

  5. Add
    • plain flour
    • caster sugar
    • fine salt

    Add 190 g plain flour, 1 tbsp caster sugar, and 1/4 tsp fine salt.

  6. Mix

    Mix just until a sticky dough forms.

  7. Wrap

    Wrap the dough in plastic wrap and press it into a flat disc.

  8. Chill

    Chill the dough disc for 120 to 240 min until firm.

  9. Roll

    Roll the chilled dough to a thickness of 4 to 5 mm.

  10. Cut

    Cut 9 cm pastry rounds for the pie bases and 4 cm rounds for the lids.

  11. Chill

    Chill the cut pastry rounds briefly until firm enough to handle.

  12. Press

    Press the 9 cm pastry rounds into the chilled muffin wells, leaving pastry overhanging the edges.

  13. Divide
    • mincemeat

    Divide 360 to 400 g mincemeat between the pastry cases.

  14. Place

    Place a 4 cm pastry round on top of each mince pie.

  15. Fold

    Fold the overhanging pastry edges over the lids to seal each pie.

  16. Chill

    Chill the assembled mince pies for 60 min.

  17. Preheat

    Preheat the oven to 180°C fan or 200°C conventional heat.

  18. Brush
    • egg

    Brush each pie top with the beaten egg.

  19. Sprinkle
    • Demerara sugar

    Pierce the pastry tops with a fork and sprinkle with Demerara sugar.

  20. Bake

    Bake the mince pies for 30 to 35 min until deeply golden.

  21. Step

    Run a palette knife around each warm pie edge to loosen it from the tin.

Mince Pie Time - Cream Cheese Pastry by @ravneeteats

1h13

9 servings

🧈

100 g

Unsalted butter

🧀

130 g

Full-fat cream cheese

🍬

13 g

Caster sugar

🌾

190 g

Plain flour

🧂

1.5 g

Fine salt

🍖

380 g

Mincemeat

🥚

1 large egg

Egg

🍬

13 g

Demerara sugar

Preparation Steps

  1. Step 1/21

    Grease 8 wells of the muffin tin with butter.

    🧈unsalted butter
    🧁12-hole muffin tin
    🖌️pastry brush

  2. Step 2/21

    Dust the greased muffin wells with a little plain flour, then chill the tin.

    🌾plain flour
    🧁12-hole muffin tin

  3. Step 3/21

    Beat 100 g unsalted butter until soft and creamy.

    🧈unsalted butter
    🥣mixing bowl
    ⚙️electric hand mixer

  4. Step 4/21

    Add 130 g full-fat cream cheese and mix until combined.

    🧀full-fat cream cheese
    🥣mixing bowl
    ⚙️electric hand mixer

  5. Step 5/21

    Add 190 g plain flour, 1 tbsp caster sugar, and 1/4 tsp fine salt.

    🌾plain flour
    🍬caster sugar
    🧂fine salt
    🥣mixing bowl
    🥄spatula

  6. Step 6/21

    Mix just until a sticky dough forms.

    🥣mixing bowl
    🥄spatula

  7. Step 7/21

    Wrap the dough in plastic wrap and press it into a flat disc.

    🧻plastic wrap

  8. Step 8/21

    Chill the dough disc for 120 to 240 min until firm.

  9. Step 9/21

    Roll the chilled dough to a thickness of 4 to 5 mm.

    🥖rolling pin

  10. Step 10/21

    Cut 9 cm pastry rounds for the pie bases and 4 cm rounds for the lids.

    🍪9 cm round cutter
    🍪4 cm round cutter

  11. Step 11/21

    Chill the cut pastry rounds briefly until firm enough to handle.

  12. Step 12/21

    Press the 9 cm pastry rounds into the chilled muffin wells, leaving pastry overhanging the edges.

    🧁12-hole muffin tin

  13. Step 13/21

    Divide 360 to 400 g mincemeat between the pastry cases.

    🍖mincemeat
    🧁12-hole muffin tin
    🥄spatula

  14. Step 14/21

    Place a 4 cm pastry round on top of each mince pie.

    🧁12-hole muffin tin

  15. Step 15/21

    Fold the overhanging pastry edges over the lids to seal each pie.

    🧁12-hole muffin tin

  16. Step 16/21

    Chill the assembled mince pies for 60 min.

    🧁12-hole muffin tin

  17. Step 17/21

    Preheat the oven to 180°C fan or 200°C conventional heat.

  18. Step 18/21

    Brush each pie top with the beaten egg.

    🥚egg
    🖌️pastry brush
    🧁12-hole muffin tin

  19. Step 19/21

    Pierce the pastry tops with a fork and sprinkle with Demerara sugar.

    🍬Demerara sugar
    🍴fork
    🧁12-hole muffin tin

  20. Step 20/21

    Bake the mince pies for 30 to 35 min until deeply golden.

    🧁12-hole muffin tin

  21. Step 21/21

    Run a palette knife around each warm pie edge to loosen it from the tin.

    🔪palette knife
    🧁12-hole muffin tin

Composition

Ingredients

Types

Dairy, Sweeteners, Grains, Seasonings, Fruit, Preserves, Eggs

Ingredients

Unsalted butter, Full-fat cream cheese, Caster sugar, Plain flour, Fine salt, Mincemeat, Egg, Demerara sugar

Notes

Unsalted butter (softened), Mincemeat (good quality, 360-400g), Egg (for brushing), Demerara sugar (for sprinkling)

Allergens

Milk, Gluten, Wheat, Sulfites, Egg

Dietetics

Dietary regimen

to inform

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 40g, Sugars: 22g, Fat: 15g, Saturated Fat: 9g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.4mg, Sodium: 115mg, Potassium: 145mg

Vitamins

Vitamin A: 125mcg, Vitamin D: 0.4mcg, Vitamin B12: 0.2mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

33 minutes

Overall

1 hour 13 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

12-hole muffin tin, pastry brush, mixing bowl, electric hand mixer, spatula, plastic wrap, rolling pin, 9 cm round cutter, 4 cm round cutter, palette knife, fork

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Buttery, Crisp, Soft, Sticky

Flavors

Sweet, Buttery, Fruity, Spiced, Rich, Tangy

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Store completely cooled pies in an airtight container,Keep in a cool, dry place), fridge : 5 days (Store in an airtight container,Assemble unbaked pies in the muffin tin up to 1 day before baking), freezer : 90 days (Freeze assembled unbaked pies in the muffin tin until solid,Transfer frozen pies to an airtight freezer container,Bake from frozen and add baking time if required)