Mum’s Mince Pies with Coconut Topping
Mum’s Mince Pies with Coconut Topping are a delightful twist on a classic holiday treat, blending rich, spiced mincemeat with a golden, crumbly crust. In just 20 minutes of prep and 30 minutes of baking, you’ll have a batch of these irresistible pies ready to fill your kitchen with the warm, comforting aroma of cinnamon and coconut.
Ingredients
pie crust
- ½ cup all purpose flour 2½ozs/71g
- ½ cup butter room temperature, 4oz/115g
- ½ cup granulated sugar 4oz/115g
- 2 large eggs lightly beaten
- ½ unsweetened desiccated coconut 1½oz/43g
mincemeat
- 2 cups mincemeat
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12 hole cupcake pan.
- Roll out the pastry on a floured surface to a roughly ¼-⅛ inch thick. Cut out with a 3 ½ inch round cutter and line your cupcake pan with the circles. Re-role pastry until it's all used. Place in the fridge.
- For the coconut topping, place the flour in a mixing bowl and rub in the butter, with your fingers or a table fork.
- Using all in one method beat together the flour mixture with the eggs and coconut until creamy and well combined.
- Put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.
- Top with a spoonful of the coconut sponge to seal in the mincemeat.
- Bake for 30-35 minutes or until golden brown.
- Warm gently before serving with whipped cream. These can easily be frozen when cold for up to 8 weeks. Re-heat and eat.
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