I’ve used beetroot pastry to make these Christmas mince pies extra special. You can’t taste the beet, but they leave the pastry bright purple!
My American readers may be puzzling over this recipe.
Mincemeat mini pies?
Mincemeat contains no meat, but is a spiced, sweet mix of dried fruits and alcohol.
It’s rich, it’s boozy and delicious. You can even mix it up and try pumpkin mincemeat.
See? You want to get in on this traditional British festive staple – vegetable style.
Mince pies are small pies, filled with mince meat. Perfect at Christmas.
For my vegetable spin on mince pies, I’ve added vibrant beetroot to the pastry.
Pastry is so easy to make in a food processor and now it even has veg – and a nice Christmassy colour.
The flavor of the beets fades away, but stains the pastry a beautiful purple color.
If you really want to go all out, you could also make my bright green mince pies with spinach pastry.
Equally easy to make.
In the UK, mince pies are usually left out on Christmas Eve with a warming glass of brandy or whisky for Father Christmas, and a carrot for Rudolph.
At least with these, Santa will get a little veg to help him deliver his pressies.
I feel that I should admit now that I’ve lost Christmas.
We moved across the country to a temporary house a few months ago and put half of our belongings in storage until we buy our house (fingers crossed we’re in before Xmas!!).
But, erm, well, we appear to have left our tree, decorations, elf on the shelf, stockings and all the other festive paraphernalia in storage containers a half day’s drive away.
Oops. My kids are 4 and 2 so keep asking when the elf is coming.
We’ve borrowed decorations from my mum and just keep hoping that we’ll find the elf box.
Get the recipe for Christmas Mince Pies with Beetroot Pastry
Christmas Mince Pies with Beetroot Pastry
- 3.5 oz (100g) raw beetroot, peeled
- 1 3/4 cups (225g) all-purpose flour (plain flour)
- 1/2 cup (115g) cold butter cut into cubes
- 1/3 cup (40g) powdered icing sugar
- pinch of salt
- A few tablespoons of very cold water
- 1 cup (250g) mincemeat (I used my Pumpkin Mincemeat)
- Whiz the beetroot in a food processor until fine. Set aside in a bowl.
- In the food processor, pulse the flour, butter, icing sugar and salt until they resemble fine breadcrumbs. Add the beetroot and pulse to combine. Add the cold water, a tablespoon at a time until the dough comes together in a ball. You don’t want it too wet.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or even overnight.
- Lightly grease a bun or muffin tray. Preheat oven to 190C/375F.
- Take half of the dough from the fridge and roll it out thinly. Cut circles slightly larger than the holes in the tray using a cookie cutter or the edge of a glass. Cut out shapes, such as stars, to top the mince pies. Gently press the circles into the tray, fill ¾ full with the mincemeat and top with the star shaped pastry.
- Bake for 10 minutes or until they just begin to brown. Remove from the tray and cool on a wire rack. When the tray is cool, repeat with the remaining pastry.