These crumbly ginger mince pies have a gorgeous filling made from mincemeat and ginger conserve, and are topped with marzipan – perfect for when you want something just a little different to a traditional mince pie.
I got the marzipan topping idea from a Mary Berry Christmas programme – it’s brilliant; the marzipan goes wonderfully crunchy when it’s baked in the oven. Give it a try in this recipe.
I love ginger too, it’s one of my favourite spices and candied stem ginger is just the best thing to snack on. Try it out – these are delicious, rustic and gooey.
If you’re going to make your own shortcrust pastry, that’s great – here’s the recipe I use all the time. But you can easily use shop bought too if you’re tight on time.
Looking for more festive recipes? Why not try:
- Fruity Christmas Cake
- Christmas Cake Porridge
- Christmas Mac and Cheese
- Leftover Ham Pie
- Classic Baked Ham
- Sausage and Cranberry Spaghetti
- Mulled Wine Roast Duck
Ingredients, Substitutions and Variations
- Shortcrust pastry – as mentioned above, you can either use shop bought or make your own. I’ve also trialled these mine pies with puff pastry and it worked very well!
- Mincemeat – you can pick your favourite, but a traditional one works best so that the flavour of the ginger really stands out.
- Ginger conserve – this can be found in most supermarkets, but if you’re struggling to find it it’s easy to make your own. You could also switch for 150g finely chopped crystallised ginger.
- Marzipan – optional, but delicious.
Top Tips
- Don’t overwork your pastry
Try not to handle your pastry too much. Overworking will stop it from being light and crumbly.
- Use a non stick tray
To absolutely guarantee avoiding the heartbreak of having your mince pies stick, use a non stick bun tray.
- If you choose not to use marzipan
Top with a small round of pastry instead to make sure that the mincemeat doesn’t burn in the oven.
Get the cook books:
Ginger Mince Pies
June 4, 2024Ingredients
- 500 g shortcrust pastry
- 400 g mincemeat
- 150 g ginger conserve
- 100 g white marzipan approx
Instructions
- Pre heat the oven to 180 degrees Celsius.
- Roll out your pastry to approx 5mm thick. Depending on the size of your bun tray, pick a round pastry cutter (you will want to ensure that the pastry completely fills each individual section).
- Cut out your rounds of pastry and fill the bun tray. Press the pastry down to make sure there are no gaps underneath.
- Fill each pastry case with 1-2 tsps mincemeat. Top with 1/2 tsp ginger conserve and a pinch of grated marzipan.
- Bake in the oven for 20-25 minutes until the pastry is cooked through. Merry Christmas!
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