(Holly)berry Mince Pies

I recently went out for dinner with my good friend, Holly.

Holly and her family are British. And they're the sweetest.

During dinner, we started talking holiday traditions. Every year, around this time, Holly and her family bake mince pies.

Holly tells me that the British take their Christmas fruit desserts very seriously. So much so, they even made a holiday especially for them: Stir Up Sunday.  It’s the Sunday before Advent where the family gets together to “stir up” their Christmas cakes, Christmas puddings, and mince pie fillings, "but they're all pretty much just variations of fruit cake," says Holly. 

I think it’s a holiday we should adopt in North America.

The trouble is, though, if you’re not a fan of fruit cake, you’re in a bit a dilemma. And with so many other delicious, fruit-filled holiday treats to turn your attention and tastebuds toward, it presents some steep competition. That’s why we created the aptly named, Hollyberry Mince Pies – because we think they’ll get your attention.

We started with frozen raspberries, and then added chopped dates for the sweet stickiness – without the added sugar.  Want to make it extra divine? Add a sneaky splash of brandy.

The best part about this recipe is you can add what you have. Don’t have pear? Use apple. No dates? Sub raisins. Want to add almonds instead of pecans? Go nuts!  The partner in crime to this amazing raspberry filling is Holly’s homemade flakey shortbread pie pastry. But for a quick fix, store bought pie crust pastry works great too.

The result is a recipe that, we've decided, can impress the strictest mince pie critic of them all: Holly’s dad.

(Holly)berry Mince Pies

Ingredients:

¾ cup frozen raspberries 

½ cup finely chopped dates

½ cup finely chopped pear

½ cup finely chopped nuts (your choice!)

½ orange – juiced

1 tablepsoon butter

1 tablespoon brown sugar

shake of nutmeg and cardamom

splash of brandy (optional)

batch/packet pie crust (recipe follows)

egg wash

powdered sugar for dusting

Directions:

1. Mix all ingredients (except brandy) into a heavy based saucepan over medium heat.  Simmer for 10-15 minutes - stirring occasionally as not to burn the bottom. Remove from heat to allow to cool and add your sneaky splash of brandy, if using.
2. Preheat oven to 400 degrees. Lightly grease mince pie tins or muffin tins.
3. Roll out pastry and using 2 different size round cookie cutters, or glasses, cut 12 x 3” circles and 12 x 2” circles (the larger one will be the bottom and the smaller one the top – you can also use a star/snowflake shape cookie cutter for the top)
4. Line the mince pie/muffin tin with the larger circles of pastry. Fill each with about 1 tablespoon of raspberry filling and top with smaller circle or pastry shape. Cut small steam vents, brush lightly with egg wash, and bake for about 16 minutes or until golden.

Pie Crust: Let us introduce to a buttery crust perfect for any holiday treat.

1 ¼ cup all purpose flour

¼ cup powdered sugar

1 stick unsalted butter

sprinkle of salt

ice water

1. Mix flour, sugar and salt in large bowl.
2. Cut in cold butter until flour resembles course breadcrumbs.
3. Add just enough water to bring into a ball. 
4. Allow to rest in fridge for at least 30 minutes.
5. Handle lightly and roll out on floured surface.

Enjoy, preferably with those you love. Happy holly-days!