Brioche Mince Pies | Bread Recipes | Jamie Oliver (2024)

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Brioche mince pies

Brioche Mince Pies | Bread Recipes | Jamie Oliver (2)

“Forgo the usual mincemeat tarts for these billowy brioche buns filled with crème pâtissière, mince pie crumble and decorated with a shortbread star. Believe us, they won’t hang around long! ”

Makes 24

Cooks In1 hour 25 minutes plus proving

DifficultyShowing off

Jamie MagazineBreadChristmasBaking

Nutrition per serving
  • Calories 463 23%

  • Fat 24.3g 35%

  • Saturates 13.1g 66%

  • Sugars 27.1g 30%

  • Salt 0.6g 10%

  • Protein 7.9g 16%

  • Carbs 57g 22%

  • Fibre 1.5g -

Of an adult's reference intake

Brioche Mince Pies | Bread Recipes | Jamie Oliver (3)

Recipe From

Jamie Magazine

By Ed Loftus

Tap For Method

Ingredients

  • 12 g sea salt
  • 80 g caster sugar
  • 16 g yeast
  • 8 large free-range eggs
  • 300 g strong flour
  • 280 g plain flour , plus extra if needed
  • 285 g unsalted butter , (at room temperature)
  • vegetable oil , for greasing
  • SHORTBREAD
  • 150 g unsalted butter
  • 75 g caster sugar , plus extra for sprinkling
  • 1 vanilla pod
  • 225 g plain flour
  • CRÈME PATISSIÈRE
  • 250 g whole milk
  • 200 g double cream
  • ¼ of a cinnamon stick
  • 2 large free-range eggs
  • 80 g caster sugar
  • 30 g cornflour
  • CRUMBLE
  • 500 g jar of mincemeat
  • 100 g plain flour
  • 50 g unsalted butter
  • 50 g demerara sugar

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Brioche Mince Pies | Bread Recipes | Jamie Oliver (4)

Recipe From

Jamie Magazine

By Ed Loftus

Tap For Ingredients

Method

  1. Start by making the brioche. In the bowl of a free-standing mixer, combine the salt, sugar, yeast, 6 eggs, both flours and 85ml of tepid water. Using the dough-hook attachment, mix on a slow speed until all the ingredients are combined; this should take about 3 minutes.
  2. Increase the mixer speed to just over halfway and mix until the dough comes away from the sides of the bowl. Turn off the mixer and leave the mixture to rest for 5 minutes.
  3. Turn the mixer back on and slowly add the butter, a little nugget at a time, until all of it is incorporated. Add a little more flour if the dough feels too sticky – it should come away easily from the sides of the bowl.
  4. Place the dough in a separate, lightly oiled bowl, cover with a tea towel and leave to prove at room temperature until doubled in size, about 40 minutes.
  5. Once it’s proved, knock back the dough by folding it onto itself. Cover and place in the fridge for 4 hours.
  6. Next, make your shortbread. Cream the butter, sugar and vanilla until smooth and fluffy. Mix in the flour, until it comes together into a dough.
  7. Place between two sheets of greaseproof paper and roll it out to the thickness of a £1 coin. Using star-shaped cutters (or any shape you like), cut out 24 biscuits.
  8. Chill on a lined baking tray in the fridge for at least 10 minutes, until ready to bake.
  9. Preheat the oven to 160ºC/gas 2–3, then bake the shortbread for 10 to 12 minutes, or until golden. Sprinkle with caster sugar, then set aside.
  10. To make your crème pâtissière, place the milk, cream and cinnamon into a pan over a medium heat. While that’s heating, whisk the eggs, sugar and cornflour in a bowl.
  11. Once the cream mixture has almost come to a boil, take it off the heat. Slowly pour a third of it into the eggs, whisking constantly – this step will gently bring up the temperature of the eggs without scrambling them.
  12. Pour the mixture back into the rest of the cream mixture and whisk well. Place the pan back over the heat and whisk the mixture constantly until it starts to boil – this will take about 2 to 3 minutes.
  13. Pour into a clean bowl and place a sheet of clingfilm on the surface of your crème pat, to stop a skin from forming. Leave the bowl in the fridge until needed.
  14. Once the brioche has chilled for 4 hours, divide into 40 to 50g balls, roughly the size of golf balls, and place on a baking tray lined with baking paper. Cover loosely with clingfilm and leave to prove again until doubled in size, about 25 minutes.
  15. Preheat the oven to 180C/gas 4.
  16. In a bowl, combine all of the crumble ingredients and rub together with your fingers until the mixture resembles breadcrumbs. Set aside.
  17. With lightly floured hands, poke an indent in the centre of each ball, then lift each one and gently pull the sides away to make a doughnut shape, being careful not to knock out too much air.
  18. Place the brioches on the baking sheet. Use two fingers to gently increase each indent into a crater 3 to 4cm wide.
  19. Working quickly, place a teaspoonful of crème pâtissière into the centre, topped with a couple of teaspoons of mincemeat.
  20. Beat the remaining eggs together, then glaze the outside of the pies with egg wash, and top generously with the crumble mixture.
  21. Bake for 12 to 15 minutes, or until golden brown, then remove from the oven and leave to cool.
  22. Press the shortbread shapes on top of your mince pies, and serve.

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Brioche Mince Pies | Bread Recipes | Jamie Oliver (8)

Recipe From

Jamie Magazine

By Ed Loftus

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Brioche Mince Pies | Bread Recipes | Jamie Oliver (2024)

FAQs

Why should you stir mincemeat clockwise when making mince pies? ›

Traditions, folklore and superstitions

Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.

What was traditionally put in mince pies? ›

Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg.

Why are mince pies called mince pies when there is no meat in them? ›

We all love munching on mince pies but have you ever wondered why their filling is called 'mincemeat' even though there's no meat in it? This is because long ago mince pies actually did have meat in them. They went by different names like 'mutton pie,' 'shrid pie,' or 'Christmas pie.

How to pimp up mincemeat? ›

Heat a pile of mincemeat in a pan with sugar, orange and lemon juice, orange peel, half a cinnamon stick and brandy, wait for it to thicken and then stir in some whipping cream.

Why can't you eat mince pies on Christmas Day? ›

It has been claimed that eating the snack is illegal in England if done so on Christmas Day. The tradition comes from the time of Oliver Cromwell in the 1650s, when mince pies were banned at Christmas, along with other tasty treats. Cromwell wanted to tackle gluttony in England.

What is the difference between mince pie and mincemeat pie? ›

If you are wondering what the difference is between a mince pie and a mincemeat pie, wonder no more—they are the same thing.

Why are mince pies only sold at Christmas? ›

Why do we eat mince pies at Christmas? Mince pies were originally made to celebrate Jesus. They were oblong in shape to represent the manger that Jesus slept in as a baby and have a 'pastry baby Jesus' carved into the pastry. Traditionally one mince pie is eaten for the Twelve days of Christmas.

What is the slang term for mince pies? ›

Mince pies = eyes

This is a term used widely in London even to this day, usually to describe a girl's features. Her eyes would be described as Minces, an even more slang term from the original mince pies.

Are mince pies a British thing? ›

One of Britain's favourite sweet treats at Christmas is the mince pie. This crumbly pastry is filled with fruit, often soaked in brandy and flavoured with citrus and mild spice.

How do you make shop bought mincemeat taste better? ›

Start by tasting it, then add extra flavours that suit: nearly always add a little freshly grated lemon or orange zest, extra spice, extra brandy or rum and some cherries or nuts.

How to jazz up a jar of mincemeat? ›

I always add extra cherries and brandy to mine. I warm it slightly in a pan and stir in the extra ingredients - then leave it to sit while I sort out the pastry.

Why does my mincemeat taste bitter? ›

Mincemeat over time does deepen in colour but the bitter taste may be that you pressed too hard when the citrus zests were grated!

Which direction should you stir mincemeat? ›

You should stir it Clockwise in order to bring good luck. Stirring it counter-clockwise brings bad luck for the following year.

Should you stir mince? ›

Stir to make sure the mince doesn't stick to the pan and browns evenly. If too many juices escape, pour the mince into a strainer to remove liquid and then add just the mince back into the pan until it's browned on the outside. You can use the juices in your sauce as a stock, to add flavour.

What is the etiquette for mince pies? ›

Going on to how one should formally eat a mince pie, she explains: 'One would pick up the mince pie with a thumb and first finger, and lift [it] away from the plate. 'The mince pie is crumbly, so make sure anything that falls from the mince pie falls onto your plate.

Why do my mince pies always leak? ›

Fill each pie level with mincemeat, don't overfill as the pies have a tendency to leak and glue themselves to the tins if you do. Dip your finger in the egg and run around the edge of each mince pie and top with a lid, pressing gently together to seal.

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