Step into my kitchen! With the festive season upon us, it’s the perfect time for some homemade delights. Today, I’m thrilled to share a wonderful recipe for whole wheat minced pies that are not just delicious but also healthier. These pies are filled with a delightful mix of dried fruits and spices, snugly wrapped in a whole wheat pastry crust.

When I arrived in Europe during the Christmas season, I encountered minced pies, a dessert unfamiliar to me as an Asian. Intrigued, I decided to give it a try. I found it to be incredibly sweet, often featuring rum or brandy in many recipes. Inspired to create a healthier alternative, I experimented with a mixed fruit filling and crafted a crust using whole wheat flour. Let’s explore the process in details.

TABLE OF CONTENTS

• History of Minced Pie
• Ingredients
• Recipe
• Method of preparation with pictures
• Watch Recipe Video
• Storage and Freezing
• Addition and substitution
• FAQs

History of Minced Pie

Originating in medieval times, minced pies were initially savory dishes that combined meat with fruits and spices, aiming to preserve meats during long winters. Over the centuries, these pies evolved. As tastes changed and meat preservation methods improved, the meat content diminished, and the sweet, spiced fruit mixture emerged.

Modern minced pies no longer include meat. Instead, they boast a delightful blend of dried fruits such as raisins, currants, and apricots, complemented by apples, a medley of spices like cinnamon and nutmeg, and often enhanced with citrus zest, juices, nuts, and a splash of spirits like brandy or rum.

These pies have become synonymous with Christmas in the UK and various parts of the world. They carry a deep-rooted tradition, believed to bring good luck when consumed on each of the twelve days of Christmas. Beyond their symbolism, minced pies evoke a cozy, nostalgic feeling during the holiday season. The comforting scent of spices and fruits wafting from the oven signifies the festive spirit and joyous celebrations.

Ingredients

CRUST

• 2 1/2 cup whole wheat
• 3/4 cup unsalted butter(Room temperature)
• 2-3 tablespoon of chilled water(or add as required)
• 1/4 spoon of salt

FILLING

• 1 1/2 cup mixed fruits(Raisins, Apricots, Chopped dates…)
• 2 apples peeled and grated
• 1/2 cup apple juice
• Zest of 2 lemon
• Zest and juice of 2 oranges(1/2 cup orange juice)
• 1/2 cup maple syrup( Change according to the sweetness)
• 2 teaspoon cinnamon powder
• 1 teaspoon nutmeg powder
• 1/2 teaspoon cloves
• 1/2 teaspoon dry ginger powder

Recipe

1. Sift the whole wheat flour and salt. Mix the whole wheat and unsalted butter in a mixing bowl. Rub the butter into the flour until it resembles breadcrumbs.
2. Gradually add cold water, mixing until the dough forms. Form the dough into a ball, cover it, and chill in the fridge for at least 30 minutes.

For the filling:

1. Combine orange juice, apple juice, grated apple, maple syrup, dried fruits, cinnamon, nutmeg, and orange zest in a saucepan. Stir well until thoroughly mixed, then simmer for 10-15 minutes until the fruits soften. Let the mixture cool afterward

Assembly:

1. Preheat oven to 350°F (175°C).
2. Roll out the chilled pastry and cut circles to line your pie molds.
3. Fill each mold with the fruit mixture.
4. Create pastry lids and seal edges.
5. Brush with milk or egg.
6. Bake for 20-25 minutes until golden brown.

Method of preparation with pictures

1.Sift the whole wheat flour and salt. Mix the whole wheat and unsalted butter in a mixing bowl.

2.Rub the butter into the flour until it resembles breadcrumbs.

3.Gradually add cold water, mixing until the dough forms.

4.Form the dough into a ball, cover it, and chill in the fridge for at least 30 minutes.

5.Combine orange juice, apple juice, grated apple, maple syrup, dried fruits, cinnamon, nutmeg, and orange zest in a saucepan. Stir well until thoroughly mixed, then simmer for 10-15 minutes until the fruits soften. Let the mixture cool afterward.

6.Preheat oven to 350°F (175°C).Roll out the chilled pastry and cut circles to line your pie molds.

7.Fill each mold with the fruit mixture.

8.Create pastry lids and seal edges. You can use a circle shaped lids as well.

9.Brush with milk or egg.

10.Bake for 20-25 minutes until golden brown.

Watch Recipe Video

Storage and freezing

• Store leftover minced pies: Place them in an airtight container at room temperature for up to 3 days.
• For longer storage: Refrigerate in an airtight container for extended freshness, lasting up to a week.
• Freezing minced pies: Wrap them tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze for up to 3 months.
• To reheat: Thaw frozen pies in the refrigerator overnight and warm them in the oven at a low temperature to retain their texture and flavor.

Addition and substitution

Additions:

• Nuts: Consider adding chopped almonds, walnuts, or pecans for added texture and flavor.
• Dried Cranberries: Introduce dried cranberries to complement the mixed fruits for a tangy element.
• Vanilla Extract: A dash of vanilla extract can enhance the overall aroma and taste of the filling.

Substitutions:

• Sweeteners: Instead of maple syrup, you can use honey, agave nectar, or brown sugar according to your preference.
• Spice Alternatives: If cloves or dry ginger powder aren’t available, you can increase the amounts of cinnamon and nutmeg or try adding a pinch of allspice or cardamom for a different flavor profile.
• Butter Alternatives: For a variation, consider using coconut oil or vegetable shortening in place of butter in the pastry for a different texture.

Tips for Variation:

• Fruit juice Substitution: If you’re inclined to use alcohol, opt for spirits like rum or brandy as alternatives to apple juice to infuse the filling with rich flavors while maintaining its moisture and taste.
• Herbal Additions: Adding a hint of fresh herbs like rosemary or thyme can provide a subtle earthy note to the filling, enhancing its complexity.

Recipe Note:

• Adjusting Sweetness: Remember, the sweetness can be adjusted according to personal taste preferences. Taste the filling as you go and modify the sweeteners accordingly.

FAQs

Q: Can I use a different type of flour for the pastry?

Certainly! While this recipe uses whole wheat flour for a nutty flavor, you can use all-purpose flour for a lighter texture.

Q: Can I make these pies ahead of time?

Absolutely! You can prepare the pastry and filling in advance. Store them separately in the fridge, then assemble and bake the pies when ready.

What makes the filling so flavorful?

The combination of mixed fruits, spices, and the infusion of citrus zest creates that signature burst of flavors.

Are there any gluten-free alternatives for the crust?

Yes, you can explore gluten-free flour options to create a suitable crust for those with gluten sensitivities.

Can I substitute any ingredients in the filling?

Feel free to experiment with various fruits or adjust spice quantities according to your taste preferences.

Summing Up the Savory Tradition of Mince Pie

After embarking on a journey to create a healthier alternative to traditional minced pies, I’m pleased to present this delightful recipe for whole wheat minced pies. By replacing refined ingredients with whole wheat flour and incorporating a rich medley of fruits and warm spices, these pies offer a comforting and flavorful experience. Whether enjoyed during the festive season or as a special treat year-round, these whole wheat minced pies are a testament to the joy of culinary exploration and the art of reinventing cherished recipes. Embrace the tradition, savor the aroma, and indulge in a taste of wholesome goodness with every bite. Cheers to creating new traditions while honoring the essence of the season!

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