Get ready to transform your holiday baking with a showstopping twist on a classic British treat! These vibrant Christmas Mince Pies with Beetroot Pastry aren't just another festive dessert – they're a culinary work of art that will have your guests talking long after the last crumb disappears. Imagine a delicate, blush-pink pastry that's both stunning and deliciously unique, filled with traditional mincemeat and baked to golden perfection. Whether you're a seasoned baker or a curious kitchen adventurer, these mince pies promise to add a touch of unexpected magic to your holiday spread.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: British
Serves: 12 pies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup beetroot puree
- 1/4 cup sugar
- 1/2 cup mincemeat filling
- 1 egg (for egg wash)
Instructions
- Prepare the beetroot pastry by combining all-purpose flour, cold diced butter, and beetroot puree in a large mixing bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add sugar to the pastry mixture and mix gently. Slowly add cold water, a tablespoon at a time, until the dough comes together and forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- Preheat the oven to 375°F (190°C). Lightly grease a 12-hole muffin tin with butter or non-stick cooking spray.
- Roll out the chilled beetroot pastry on a lightly floured surface to approximately 1/8 inch thickness. Use a round cookie cutter to cut circles for the pie bases and slightly smaller circles for the pie tops.
- Carefully line each muffin tin cavity with the larger pastry circles, gently pressing them into the sides and bottom.
- Spoon about a teaspoon of mincemeat filling into each pastry-lined cavity, being careful not to overfill.
- Cover each pie with the smaller pastry circles, creating a lid. Press the edges together to seal, and use a fork to crimp the edges decoratively.
- Beat the egg and brush the top of each pie with egg wash to create a golden, shiny finish.
- Cut a small slit or decorative pattern on the top of each pie to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let the pies cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy your festive beetroot mince pies!
Tips
- Keep your butter and beetroot puree cold to ensure a flaky, tender pastry.
- Don't overwork the dough – mix just until it comes together to prevent tough pastry.
- Use a light hand when rolling out the beetroot pastry to maintain its delicate texture.
- For an extra festive touch, use small cookie cutters to create decorative patterns on the pie tops.
- If the pastry becomes too soft while working, return it to the refrigerator for 10-15 minutes to firm up.
- Make sure to seal the pie edges well to prevent the filling from leaking during baking.
- Allow the pies to cool slightly in the tin before removing to help them set and prevent breaking.
- For a professional finish, invest in a good quality muffin tin with non-stick coating.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
