Make-ahead mince pies

Make-ahead mince pies

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level



Makes 12

It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease

Nutrition and extra info

  • Freezable
Nutrition info


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  • 500g block shortcrust pastry
  • plain flour, for dusting
  • 250g mincemeat
  • 1 egg, beaten
  • granulated sugar, for sprinkling

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  1. Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
  2. Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.

Recipe from Good Food magazine, November 2009

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djanned's picture

Sorry, but it was EXACTLY what I was looking for. Cheating but still homemade. And I also plan to freeze in trays then transfer to plastic containers once frozen. That way I can have 100 mince pies ready to go for 'mince pie and mulled wine afternoon' on Christmas eve. Have had a test run and they look and taste homemade so thanks to author x

suzanned's picture

It's hardly 'hating' the person. I like James Martin, he's a fab chef. I go on this site to look for recipes to make from scratch and was disappointed that it wasn't made from scratch - that's all. Especially due to the fact that it was by James Martin. Disappointment, not hate.
I must say I did find another recipe on this site that did make the pastry from scratch and it was gorgeous :)

spottycups's picture

I see what people mean about them not being completely homemade BUT this 'recipe' is also linked to his recipe for mincemeat so if you make the mincemeat and use shop bought pastry it's not completely cheating is it :p

Also, I'm planning to do this but rather than abandoning my trays in the freezer til Christmas I think I'll freeze the pies in the trays then transfer to boxes - they should then hold their shape and I'll have my trays free for other things :)

englady66's picture

I like the idea of making mince pies ahead of time and then popping them in the oven the day they are needed. I normally spend all day Christmas eve making mince pies, and half of them go bad before I get to eat them all. I actually like the idea and for people that don't have the time, or know-how to make good pastry (I couldn't until I finally found a good recipe this year) store bought pastry is not a bad idea, So please don't hate on the person posting the recipe, he or she is just trying to help. Rather than hating post something that is equal to this recipe.

fatfootlover12's picture

what is this is this cake or fat foot XD

dhirstwood's picture

I agree with the above comments. Hardly homemade.

And not very practical to shove your trays in the freezer for "up to three months" is it!

dhirstwood's picture

I agree with the above comments. Hardly homemade.

And not very practical to shove your trays in the freezer for "up to three months" is it!

jarrestr's picture

Agree with all the above comments. Thought this was about homemade!

suzanned's picture

Hardly a the pastry, buy the mincemeat and ta-dah!
Thought a chef would've at least made his own pastry :(

whitechoco84's picture

I <3 james martin x

heffers's picture

were r the ingredents 4 recipes

GVB's picture

Mince pies made in this method are still far far superior to shop bought ones. Personally I think the pastry in the picture is rolled a little too thick - but that's only my opinion.. I'm sure James Martin knows what he is doing! :)

elena4's picture

Hardly homemade is it??

traciekan's picture

the pic looks like puff pastry???