There’s a lot of joy in a mince pie — especially if the mincemeat filling contains real meat. Sure, the anti-mince pie crusaders of a hundred years ago claimed they caused insanity. But you’re not going to let a little thing like a psychotic break get between you and a handsome snack, are you? I thought not.
Roll it out according to the more detailed directions supplied here. Then cut out circles to first your molds. I have an actual mini pie pan, but you can make these pies in muffin tin if you wish. My pan from Chicago Metallic makes six 4-inch pies, so I have a 4 1/2-inch cutter (for the tops) and a six-inch cutter (for the bottoms). You can also make these circles freehand with a pizza cutter, using cardboard or paper templates.
Re-roll the scraps, working them as little as you can, until you’ve got as many shapes as you can get. Do the same thing with the other half of your dough.
Lay the bottoms into your pan, then put the pan into the refrigerator (along with the tops) for an hour. This will help relax gluten and minimize shrinkage.
Next, fill the pies with cold mincemeat.
Put on the tops.
Press the edges down firmly.
Crimp the tops.
Cut steam holes in the tops (wiggle the knife back and forth a little to make sure you have a good opening). Now rest these guys in fridge again for another hour. I know, I know, but do you want the dough to shrink up or not?
Bake 30-40 minutes until they’re a nice golden brown on the top.
Let them cool completely, then de-pan them by gently rotating the pies in the molds and carefully lifting them out.
Eat! But you know, not so many that you die.