Air Fryer Mince Pies (Mincemeat Pies)
Description
Golden, flaky air fryer mince pies made with store-bought pie crust and a jar of spiced mincemeat. Ready in about 12 minutes, with directions for puff pastry, freezing and cooking from frozen.
Ingredients
- 14 ounces refrigerated pie crust, 14 oz / 2 sheets refrigerated pie crust, or 500 g shortcrust pastry
- 14 ounces mincemeat
- 1 large egg
- 1 tablespoon water
- 1 to 2 tablespoons all-purpose flour, for rolling
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- Roll and cut. Unroll the pie crust on a lightly floured counter and roll to about ⅛ inch (3 mm). Cut 10 rounds with the 3-inch cutter and 10 lids with the smaller round or star cutter, re-rolling scraps once.
- Fill. Spoon 1 heaping tablespoon of mincemeat into the center of each large round, leaving a ½-inch border.
- Seal. Whisk the egg with the water. Brush the borders with egg wash, press a lid onto each pie and seal the edges with your fingers or a fork. Cut a small slit in any full round lids.
- Chill. Refrigerate the pies on a plate for 15 minutes while the air fryer preheats to 320°F (160°C).
- Air fry. Line the basket with parchment. Arrange 5 or 6 pies in a single layer, brush the tops with egg wash and air fry for 8 minutes. Flip, then cook 3 to 4 minutes more until deep golden and bubbling at the slits. Repeat with the remaining pies.
- Cool and dust. Rest 2 minutes in the basket, then move to a wire rack. Dust with powdered sugar once warm, not hot.
Equipment
- 3-inch (7.5 cm) round cookie cutter
- 2.5-inch (6.5 cm) round or star cutter
- Rolling Pin
- Pastry Brush
- Parchment paper or perforated air fryer liner
- Wire Rack
Notes
- Mincemeat has no meat. It's dried fruit, peel, sugar, spice and suet or butter. Check the jar for vegetable suet if you need vegetarian.
- Puff pastry: Use 1 thawed sheet, same temperature, check at 9 minutes.
- From frozen: Air fry unbaked frozen pies at 320°F (160°C) for 13 to 15 minutes, flipping at 9. No thawing.
- Make ahead: Assemble up to 24 hours ahead and refrigerate, covered.
- Storage: Airtight at room temperature 2 days, refrigerated 5 days, frozen 3 months. Reheat at 320°F (160°C) for 3 to 4 minutes.
- Air fryers vary. Start checking at 10 minutes; if tops brown before the base crisps, drop to 300°F (150°C) and add 2 minutes.
Nutrition
Serving: 1ServingCalories: 314kcalCarbohydrates: 50gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 19mgSodium: 391mgPotassium: 46mgFiber: 2gSugar: 28gVitamin A: 27IUCalcium: 11mgIron: 1mg