I've just voted for you. All these recipes can be found online or on youtube, but you are special. I love how you teach carefully with a calm voice giving details and measurements.
Well, i have been making mince pies now for almost 50 years, and i made these today and have to say they are the BEST i've ever make, the pastry is fantastic. It has made all the difference as i made the effort to get my food processor out (something i find a chore) but i'm so pleased i did. The difference is unbelievable. Thank you Stephanie this is my go to recipe now for every christmas. Hope you and your family have a wonderful christmas and happy new year
I made these as one of the desserts yesterday to enjoy after Christmas dinner. THEY DID NOT STAND A CHANCE!! They went so fast it was incredible!! I’ve made some today to freeze for New Year’s Eve dinner.
Voted Stephanie :) both cooking and instructional show! You are so pleasant to watch and learn from! Even though I don't make or eat desserts often , I do love the baking process and I feel the joy by watching you :)
I made your minced and everyone loves it ,every year i give to my friends and i get many complements ,every recipe i make of yours always comes out perfect ....thank you so much and Merry Christmas
Hi Stephanie, let me start by commenting on your lovely new kitchen - It's fabulous! You've also changed the music introduction... nice. I've got quite a few recipes for mince pies, but I'm always hesitant to try something new unless I've tasted it or seen it made. Well, another one of your amazing creations, and I'm sure to try yours! HAPPY BAKING!!
Stephene, I would love to try this recipe as I have lots of mincemeat left so I'll give this a try. My mincemeat cake turned really nice. Thx for all your help.
Hello Stephanie," ...what's great about mince pies is.....".....you can eat them one after another.....just so addictive.Made my first batch yesterday.
I have just made these mince pies they are delicious! Thank you for using the alternative measurements too. I look forward to trying more recipes from your wonderful channel :)
I'd like to make pecan tarts using your pecan pie recipe. Since I won't be putting a top on the tarts, should I cut the pastry recipe used here in half? Also, would you bake a pecan tart roughly the same temperature/time used here? Thanks.
Hi Stephanie. Love your videos . Can you say do you like to bake your pastries using the fan or without the fan.? I have a new cooker and i can have both but I have always baked with no fan so not sure what to expect. i know when using the fan that you go for a cooler temp than without fan but it is the results I would like to know what you think.Thanking you.
fantastic video, as always - I'm hoping to make some tomorrow! I was just wondering if you might have a good gluten-free recipe for home-made pastry for mince pies? Thanks...Amy, (Sussex, England)...
Hi Stephanie thanks again for another great recipe , I always look up you're recipes first because they are reliable and sure to turn out perfect . I want to make these mince pies but without a top as I want to add a fondant topping after they are baked. Is this possible without the mincemeat drying up and going hard.
Hello. Can I use your sour cream substitute that listed on your website? for your chocolate cheesecake recipe? I really want to give it a try. Thank you!
Hello, Stephanie. It's okay. I just thought sour cream is hard to find because I'm not quite familiar with it. But I looked for it and found it. Thank you!
I found a jar of vegetarian mince import from UK called Robertsons. So good needs nothing extra added it was $8.99. Just made 24 tarts from ur recipe. The star top is so cute.
Interesting video but I couldn’t faff about like that making pastry! I just mix it then as you say pop in the fridge for about 30 minutes. I bought a jar of mincemeat yesterday so mince pies are on the todays menu. Thank you for a good video.
I made this today. The recipe calls for 1/2 tsp salt. It turned out the dough was salty. I would omit salt entirely or reduce to 1/8 tsp. Note: do not add more than a heaping tsp of filling. It will boiled over. Maybe add grated orange zest or lemon zest to the dough.
I say the oven temperature (400 F - 200 C) at the 6:50 mark in the video. All of the written recipes can be found on our website joyofbaking.com. And you can always find the link to the written recipe in the description box. www.joyofbaking.com/MincePies.html
Hi i need to have these pies ready for sunday. Can I prepare these and keep in fridge on saturday afternoon and leave them in the fridge to bake sunday morning? Will they be good till then? I think you said few hours but wasnt sure how long would that be. Thanks again.
Yes but it's best to have ago yourself at lest you can say I made them from scratch do you know whot I do a tip make up the crumb mix put it in a plastic bag store in the fridge for a day before you use it then add cold water and use
Hi. I wanted to ask you, I made the pie crust verbatim like your video, but it wasn't really flaky. Any suggestions you can throw a newbie? Thanks a bunch! The pie was tasty though.
I wonder if that`s sweet or savory because I am German and it kinda looks like something like a lil Linzertorte or "Hildabrötchen" which are sweet, but if Mince pies are with meat it`s obviously savory, right? Thanks :)
+Fräulein Mausebaer this is sweet.... Mincemeat pies are no longer made with meat but rather use suet (the beef fat) for flavor.... The ingredients are a mix of dried fruits, spices, brown sugar and suet. Its very good! But the old old fashioned mince meat was made with suet , meats and dried fruits
Mincemeat was a 14/15 century way to use meat that may have outlived its shelf life lol Mince the meat add fruits and spices to make it edible....no fridges in tbose days.and meat was very expensive....this continued untill 18c when the meat was left out leaving just the fruits and spices...victorian times saw rise in populalarity adding brandy and cinamon... in uk tbere are many varieties and qualties of mincemeat..from a dollar a jar to 15 dollars a jar....the high end mince is made months before and matured ...the smell in the kitchen when baking is ooooooh christmas. ...
To add more wow they should be warm not hot but warm with whipped heavy cream maybe a dash if brandy or rum to the cream.....to die for.....the warmth brings out all the flavours
In uk they start appearing in supermarkets late october.... We eat over 5.000.000 apparantly thru festive season... The shop bought ones are good but homemade cannot be beaten
Oh for - I thought this was mince meat pie. As in, actual meat pies. I really loved the NZ meatpies I used to order as a kid, but there's no recipe for that that I can find
Sarah Jane In the past mincemeat did, as its name implies, contain meat (beef, chicken, or fish) along with eggs. Dried fruit and spices were also added but they were only used as secondary flavors. Over time, beef suet came to replace the meat and today's mincemeat is thought of as a spicy preserve.
Using cutsey little cut-outs for topping mince pies is simply pretentious. It allows the mince to dry out. Traditional mince pies need a completely covered top to keep the filling moist.
While I can understand that you like to have the filling completely covered with pastry, I don't see how using a star cutout of pastry is pretentious. It's just different and I like how you can see a little of the mincemeat through the pastry. I don't find the mincemeat dries out.
I've just voted for you. All these recipes can be found online or on youtube, but you are special. I love how you teach carefully with a calm voice giving details and measurements.
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Well, i have been making mince pies now for almost 50 years, and i made these today and have to say they are the BEST i've ever make, the pastry is fantastic. It has made all the difference as i made the effort to get my food processor out (something i find a chore) but i'm so pleased i did. The difference is unbelievable. Thank you Stephanie this is my go to recipe now for every christmas. Hope you and your family have a wonderful christmas and happy new year
I made these as one of the desserts yesterday to enjoy after Christmas dinner. THEY DID NOT STAND A CHANCE!! They went so fast it was incredible!! I’ve made some today to freeze for New Year’s Eve dinner.
This is one Baker that her recipe don't fail. Excellent
Stephanie, you’re an excellent baking instructor. Going to check out your other videos. 👍🏼👍🏼
Thank you Stephanie, very well explained and produced. I love mincie pies and those had me drooling on my keyboard...
You give a clear instruction and I love it . Without you I i do not think that I can make anything . Thank you so much.
Voted Stephanie :) both cooking and instructional show! You are so pleasant to watch and learn from! Even though I don't make or eat desserts often , I do love the baking process and I feel the joy by watching you :)
What a GREAT idea for Christmas! Thanks so much!
I always use your recipes always get the best results Merry Christmas ☃️
So easy to follow thank you and merry holiday season to you.
Stephanie, when I bake, only with you ! Thanks. This weekend Mince Pies. Merry Christmas !
I made your minced and everyone loves it ,every year i give to my friends and i get many complements ,every recipe i make of yours always comes out perfect ....thank you so much and Merry Christmas
I’ve been following you for 8 yrs I’m hooked good jobs
Hi Stephanie, let me start by commenting on your lovely new kitchen - It's fabulous! You've also changed the music introduction... nice. I've got quite a few recipes for mince pies, but I'm always hesitant to try something new unless I've tasted it or seen it made. Well, another one of your amazing creations, and I'm sure to try yours! HAPPY BAKING!!
They are looking so cute !!
Love the videos! I used your recipes and videos to make all of my Thanksgiving pies and everyone loved them!
Thanks for sharing your recipes and method they are simple but effective .much appreciated .
Thanks so much for sharing ... wishing you the best this Christmas n new year god bless.
Voted! Hope you get that award Joy of Baking we like your videos cheers!
Happy thanksgiving Stephanie
Stephene, I would love to try this recipe as I have lots of mincemeat left so I'll give this a try. My mincemeat cake turned really nice. Thx for all your help.
Hello Stephanie," ...what's great about mince pies is.....".....you can eat them one after another.....just so addictive.Made my first batch yesterday.
I have just made these mince pies they are delicious! Thank you for using the alternative measurements too. I look forward to trying more recipes from your wonderful channel :)
A very nice and informative recipe
Thanks for including the conversions
I look forward to making these soon 😊
Your hair looks fabulous.
I like you recipes, you are the best👍
Love this recipe.
I dont like mince pie,but bet you could fill them with anything.Love the designs you put on them so cute you did a great job.
Great video! Thanks for posting.
Done! I voted for Joy of Baking.
Great video! By the way I made a pecan pie and got the recipe from this channel and it is delicious!
Wow I love her hair!
most went in the ingredients, shame about her cooking
Yes her hair is so pretty and voluminous ♥️
I'd like to make pecan tarts using your pecan pie recipe. Since I won't be putting a top on the tarts, should I cut the pastry recipe used here in half? Also, would you bake a pecan tart roughly the same temperature/time used here? Thanks.
Voted! JoyofBaking deserves that award its so amazing!
How to make mince pies
Hi Stephanie. Love your videos . Can you say do you like to bake your pastries using the fan or without the fan.? I have a new cooker and i can have both but I have always baked with no fan so not sure what to expect. i know when using the fan that you go for a cooler temp than without fan but it is the results I would like to know what you think.Thanking you.
Going to try making these tonight!
Hello,
I tried these today and as good as they are, I followed the recipe exactly however the dough took ovef 30 mins to bake. Good video.
Really good
fantastic video, as always - I'm hoping to make some tomorrow! I was just wondering if you might have a good gluten-free recipe for home-made pastry for mince pies?
Thanks...Amy, (Sussex, England)...
Hi. I like those pies. Those are only suitable for savory stufed or could be for sweets like jam or so ?
The pastry can be used with both sweet and savory filling.
Thank you so much
Awesome!
They look beautiful and will be giving them a go. Some recipes add orange zest to the the pastry. What do you think? Thank you :)
I’ve never done that but you could try it and see if you like the results.
Hi Stephanie thanks again for another great recipe , I always look up you're recipes first because they are reliable and sure to turn out perfect . I want to make these mince pies but without a top as I want to add a fondant topping after they are baked. Is this possible without the mincemeat drying up and going hard.
You could bake the mince pies without a top crust.
Thank you Stephanie for replying to me , I'll do that
You´re amazing!
I got to try these
I wonder if I could use apples instead of minced meat. Is it possible? Like mini apple pies?
Yes, you could do that.
Hi mam thankyou for this amazing recipe may i know the shelf life of this recipe at room temperature please thank you
At room temperature you can store them 3 to 4 days.
@@joyofbaking thank you so much mam ❤️ happy baking
Can i freeze these mince pies please. Hi from the UK.
Yes you can freeze them.
Thank you, tomorrow I will be making mine. I found your video inspiring.
wow new setting of your video.
Would love to make this as i have got readymade mincemeat jar in my cupboard.
I so love mincemeat pie!
Good recipe
Hello. Can I use your sour cream substitute that listed on your website? for your chocolate cheesecake recipe? I really want to give it a try. Thank you!
James Castelo I'm sorry, but I've only ever made the chocolate cheesecake with sour cream, so I really can't say how it would be.
Hello, Stephanie. It's okay. I just thought sour cream is hard to find because I'm not quite familiar with it. But I looked for it and found it. Thank you!
Yummy😋 and yes I will vote 😊🍩🍰🎂🍧🍨🍧🍦🍪🍫😉
My family il like the mince pie thank you🤗🤗😗
I found a jar of vegetarian mince import from UK called Robertsons. So good needs nothing extra added it was $8.99. Just made 24 tarts from ur recipe. The star top is so cute.
Yes, I like that brand of mincemeat.
Interesting video but I couldn’t faff about like that making pastry! I just mix it then as you say pop in the fridge for about 30 minutes. I bought a jar of mincemeat yesterday so mince pies are on the todays menu. Thank you for a good video.
Will it work if i use margerine as has to be lactuse free
I’ve never tried that but it should work.
I made this today. The recipe calls for 1/2 tsp salt. It turned out the dough was salty. I would omit salt entirely or reduce to 1/8 tsp. Note: do not add more than a heaping tsp of filling. It will boiled over. Maybe add grated orange zest or lemon zest to the dough.
If you used salted butter that could be the reason you find it salty. If you use salted butter you should leave out the salt in the recipe.
@@joyofbaking Thabk you very much. Love all your baking videos. Keep them coming. You gives me the inspiration to try new stuff. :)
These look so good 😋 I love the cut out tops
Had to say. You look and sound great in this video. I think the music is great too.
oh and please mention the temp for baking the mini pies. Thanks again.
I say the oven temperature (400 F - 200 C) at the 6:50 mark in the video. All of the written recipes can be found on our website joyofbaking.com. And you can always find the link to the written recipe in the description box. www.joyofbaking.com/MincePies.html
Hi i need to have these pies ready for sunday. Can I prepare these and keep in fridge on saturday afternoon and leave them in the fridge to bake sunday morning? Will they be good till then? I think you said few hours but wasnt sure how long would that be. Thanks again.
Do you think store bought crust would yield similar results?
You could use a store bought crust, although the flavor may be a little different.
@@joyofbaking Thanks so much for both responses. Happy Holidays!
Yes but it's best to have ago yourself at lest you can say I made them from scratch do you know whot I do a tip make up the crumb mix put it in a plastic bag store in the fridge for a day before you use it then add cold water and use
Hi. I wanted to ask you, I made the pie crust verbatim like your video, but it wasn't really flaky. Any suggestions you can throw a newbie? Thanks a bunch! The pie was tasty though.
Sherry Frantz When you make a pie crust with butter, it's not as flaky as a crust made with shortening or lard. The crust is more crisp.
Thank you so much. I think I also over kneaded and will leave more chunks of butter in untouched next time.
I would prefer not to use shortening for heart health. Of course butter is not exactly the elixir of health, but it's not like crisco.
+Joy of Baking ggwbnight hrh the now xx I am a beautiful person y a y a y a nhb was hdbdhjnhenejnrrjhurjrejyeyttiijwj. nnwn
Danielle Kays
Everything is wonderful. But where are the written recipes?
Thank you can you lake and Freeze before baking
Yes you could do that.
I wonder if that`s sweet or savory because I am German and it kinda looks like something like a lil Linzertorte or "Hildabrötchen" which are sweet, but if Mince pies are with meat it`s obviously savory, right? Thanks :)
I have the same question
+Fräulein Mausebaer Its sweet. Its apples, candied, dried fruits sugar, spices, preserve kind of stuff. I wonder why they call it mincemeat though.
+Fräulein Mausebaer this is sweet.... Mincemeat pies are no longer made with meat but rather use suet (the beef fat) for flavor.... The ingredients are a mix of dried fruits, spices, brown sugar and suet. Its very good! But the old old fashioned mince meat was made with suet , meats and dried fruits
Very cute :)
Could You explain what mincemeat is please? I don't know how we call that in Germany :)
Thank you!
Das ist einfach nur Hack. :)
Mincemeat kann Fleisch enthalten, tut es in diesem Fall aber nicht. Es sind getrocknete Früchte, Gewürze und Alkohol.
Dankeschön :) Wollte schon sagen, das sieht ja nicht wirklich nach Fleisch aus :D
Can I make this in regular size 12 cup muffin pan?
Irene Mun Yes. You will get about 12 regular sized mince pies from this recipe.
Pl share mincemeat recipe, thanks
Here is the recipe and video: www.joyofbaking.com/HomemadeMincemeat.html
👍
Maybe I missed it, but what temperature do you bake the pies at?
The mince pies respie thank you the mince pie thank Stephanie
Is that Freddie’s mom from I carly
why is it called minced meat? I thought for a long time that there is actually meat in it.
Alexander Petrohv Me too. We have mince meat pies with beef in them.
Mincemeat was a 14/15 century way to use meat that may have outlived its shelf life lol
Mince the meat add fruits and spices to make it edible....no fridges in tbose days.and meat was very expensive....this continued untill 18c when the meat was left out leaving just the fruits and spices...victorian times saw rise in populalarity adding brandy and cinamon... in uk tbere are many varieties and qualties of mincemeat..from a dollar a jar to 15 dollars a jar....the high end mince is made months before and matured ...the smell in the kitchen when baking is ooooooh christmas. ...
To add more wow they should be warm not hot but warm with whipped heavy cream maybe a dash if brandy or rum to the cream.....to die for.....the warmth brings out all the flavours
In uk they start appearing in supermarkets late october....
We eat over 5.000.000 apparantly thru festive season...
The shop bought ones are good but homemade cannot be beaten
victorians used to make them with Ox tongue and lots of fruit and beef suet eeugh yuk!
Watching the video after I just ate a mince pie xD
so no eggs with nthe pastry?
That’s correct. This pastry doesn’t contain eggs.
@@joyofbaking thanks a lot . i l try this receipe this year. have a wonderful christmas
Oh for - I thought this was mince meat pie. As in, actual meat pies. I really loved the NZ meatpies I used to order as a kid, but there's no recipe for that that I can find
Wow
I've never had mince pie. Yet there's always a first time.
What is the temperature of the cooker and how long will it take to be ready
Brandy butter or brandy sauce go great with mince pies. 🇬🇧
Why is the video not as crisp as earlier videos?
5حنجاج000فمبجطبم ج ط ت
Não entendo o recheio porque na receita está escrito que é de carne .
😍😍
First comment yussss. Great vid tho 💜
Joy of banking is asmome thankyou
*2021 anyone?!* 🎆
I make mincemeat pie with a large pie.
Here is the link to the mincemeat tart www.joyofbaking.com/HomemadeMincemeatTart.html
"you will need a 24 mini tin" err no... Don't think you do, i used a six was perfectly fine!
Menega pão
I always thought they had meat inside, that's why I've never made it XD but better they haven't
Sorry, I just found them!
Why in the world would you make pastry and buy the filling?????? Not a cook here folks, just a wannabee.
If you prefer making your own mincemeat, here is the link to my recipe. www.joyofbaking.com/HomemadeMincemeat.html
why called it mince meat??its not meat its fruit mince
Sarah Jane In the past mincemeat did, as its name implies, contain meat (beef, chicken, or fish) along with
eggs. Dried fruit and spices were also added but they were only used as
secondary flavors. Over time, beef suet came to replace the meat and today's mincemeat is thought of
as a spicy preserve.
because thats what its called
Commercially processed mincemeat ... NO THANK YOU!
If you want to make your own mincemeat I do have a video and recipe. Here is the link.www.joyofbaking.com/HomemadeMincemeat.html
mincemeat isn't meat? Huh.... neat.
240. the fails
Using cutsey little cut-outs for topping mince pies is simply pretentious. It allows the mince to dry out. Traditional mince pies need a completely covered top to keep the filling moist.
While I can understand that you like to have the filling completely covered with pastry, I don't see how using a star cutout of pastry is pretentious. It's just different and I like how you can see a little of the mincemeat through the pastry. I don't find the mincemeat dries out.