Posted by Ecomm Admin on

Miso Mince Pie

Miso Mince Pie

  • Prep Time: 45 Minutes
  • Cook Time: 20 Minutes
  • Serves: 6  


1. Add the the currants, raisins, diced apple, orange zest, and juice, candied orange peel, brown sugar, cinnamon, cloves, nutmeg, ginger, and Bachan’s Miso Barbecue Sauce to a medium pot over medium heat. Cook, stirring occasionally, until the sugar melts and the fruit plumps up, about 4-5 minutes. Remove from the heat, transfer to a bowl or container, and chill in the fridge for 24 hours.

2. The next day, preheat the oven to 400°F. Lay the tart shells onto a baking sheet and fill each tart evenly with the Bachan’s mincemeat mixture. Top each tart with the pie crust rounds and use a fork to press the edges together.

3. Prepare an egg wash by whisking 1 egg with 1 tablespoon of water. With a paring knife, cut a small x into the tops of the pies, then brush with the egg wash.

4. Bake until the pies are golden brown, about 15-20 minutes. Remove from the oven and let cool slightly. Dust with powdered sugar and enjoy warm or room temp.


• 1/4 cup Bachan's Miso Japanese Barbecue Sauce
• 1 cup currants
• 1 cup raisins
• 1 granny smith apple, peeled, cored, and diced
• zest and juice of 1 orange
• 1/4 cup candied orange peel
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 12 store-bought mini pie crusts or tart shells
• 1 package store-bought pie crust, cut into 12 rounds
• 1 egg
• powdered sugar (optional)

Prep Time: 45 Minutes, plus 24 Hour Rest 
Cook Time: 20 Minutes 
Serves: 6 (makes 12 pies)