“Mrs. Weasley had sent him a scarlet sweater with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake, and a box of nut brittle” aka Mincemeat pies recipe inspo.
– Harry Potter and the Prisoner of Azkaban
It has come to my attention that mince pies or mincemeat pies are traditionally a very British dessert to serve around the Christmas holidays. I had never had it and then spoke to my mom about it, who apparently loves them. This mincemeat pies recipe is inspired by Molly Weasley who in the books and films makes pies! Therefore it has made it into the repertoire of Harry Potter foods for a Very Potter Summer. These are easy to make, delicious, and will make you a convert – serving them every Christmastime.
What will you need for this mincemeat pies recipe?
It isn’t too many things (thankfully) which is always good!
- 1 cup brown rice flour
- 4-5 tablespoon ice water (or really cold water)
- 2 tablespoon potato starch
- 8 tablespoon butter
- 1.5 tablespoon psyllium husk
- 2 tablespoon tapioca flour (starch)
- 1 teaspoon salt
- Mincemeat – I bought mine from here
- 1 egg (optional)
- cinnamon and sugar (optional)
You will also need:
- A muffin tin
- circular cookie cutters or biscuit cutters
How do you put them together?
First you are going to make your dough:
- Place your flours, husk, and salt into a food processor. Pulse for a few seconds to mix together.
- Dice your butter into chunks or cubes and add those to the mix.
- Pulse around 10 times for 1 second each. You want the butter to be the size of peas.
- Add your water now as you pulse a few more times. Add a tablespoon at a time. Once it comes together as a dough, remove it from the food processor and cover in plastic wrap or an eco-friendly alternative. Place in the fridge for at least 1 hour.
- Once you remove dough from the fridge, allow it to sit for a minute so it can warm up and you can more easily roll it out.
- Set your oven to 400°F or 200°C
- Sprinkle some brown rice flour on top so the rolling pin does not stick.
- Once it is rolled out to the thickness you like, use your cookie cutter. Take the dough and place the circle in the muffin tin.
- Once you have done this for the whole tin, place the filling inside.
- Roll out the remainder of the dough and cut your tops for the pies. You can use a star shape cutter if you wish, or a circle, whatever you like.
- Now, this is where the optional egg comes into play. I think it is best to use it but you don’t have to. I egg-wash the edges of the tops so it will help them stick to the bottom.
- Once the tops are all on, sprinkle with cinnamon sugar and place in the oven.
- Bake for 20-25 minutes. Remove from oven and allow them to cool in the tins. Then remove and enjoy.
Why should you make this minemeat pies recipe?
It is a nice gluten free option for those who are so inclined in your life. If you are not gluten free then you can simply use a regular pie dough and follow the same instructions. They are surprisingly delicious. I tried the filling prior to baking the pies and thought I would not like it but honestly, I was so surprised. It has been decided that they will be a holiday staple in our household.
Looking for more Harry Potter Recipes? I’ve got you covered.
Butterbeer click here
Polyjuice Potion click here
Hagrid’s Rock Cakes click here
Black Lake Brownies click here
Pumpkin Juice click here
Always,
L
Mincemeat Pies
Equipment
- 1 Muffin Tin
- 1 circular cookie cutter
Ingredients
- 1 cup brown rice flour
- 4-5 tablespoon ice water or really cold water
- 2 tablespoon potato starch
- 8 tablespoon butter
- 1.5 tablespoon psyllium husk
- 2 tablespoon tapioca flour starch
- 1 teaspoon salt
- Mincemeat - I bought mine from here
- 1 egg optional
- cinnamon and sugar optional
You will also need:
Instructions
First you are going to make your dough:
- Place your flours, husk, and salt into a food processor. Pulse for a few seconds to mix together.
- Dice your butter into chunks or cubes and add those to the mix.
- Pulse around 10 times for 1 second each. You want the butter to be the size of peas.
- Add your water now as you pulse a few more times. Add a tablespoon at a time. Once it comes together as a dough, remove it from the food processor and cover in plastic wrap or an eco-friendly alternative. Place in the fridge for at least 1 hour.
- Once you remove dough from the fridge, allow it to sit for a minute so it can warm up and you can more easily roll it out.
- Set your oven to 400°F or 200°C
- Sprinkle some brown rice flour on top so the rolling pin does not stick.
- Once it is rolled out to the thickness you like, use your cookie cutter. Take the dough and place the circle in the muffin tin.
- Once you have done this for the whole tin, place the filling inside.
- Roll out the remainder of the dough and cut your tops for the pies. You can use a star shape cutter if you wish, or a circle, whatever you like.
- Now, this is where the optional egg comes into play. I think it is best to use it but you don't have to. I egg-wash the edges of the tops so it will help them stick to the bottom.
- Once the tops are all on, sprinkle with cinnamon sugar and place in the oven.
- Bake for 20-25 minutes. Remove from oven and allow them to cool in the tins. Then remove and enjoy.
Dianna Wilson says
DELICIOUS!!
siftrva says
That they are!