Mince pies

Prep: 45 mins Cook: 15 mins


Serves 16
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal319
  • fat16g
  • saturates9g
  • carbs44g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.05g
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  • 1 large jar mincemeat (about 600g)
  • 2 satsuma, segmented
  • 1 apple, finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • little icing sugar, for dusting

For the pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.

  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.

  3. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

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Comments (90)

tassimo's picture

I have made this pastry too many times to count & never had a failure. Do not know how some people seem to be having a problem with it. With this amount of butter it just can't go wrong. I have to make for a friend every year as she says they are the best mince pies she has tasted. Have to admit i just use my favourite jar of mincemeat & have not tried the additions as yet.

Julianneos's picture

Are the satsuma segments meant to go into the mince meat mix whole? What size muffin tin? I didn't have one so bought one but the 10cm size bases were far too big so had to improvise - not great for a novice. Pastry was not a problem, but I've got loads left over along with the mincemeat so looking forward to making more.

french_cook's picture

Delicious pastry, and I like the satsuma in these! I added some pecan nuts for extra crunch. To avoid having troubles rolling the pastry, as some previous comments stated, just dust your kitchen table/surface with some flour and roll it with floury hands first, then use a rolling pin. Worked like a treat for me!

yumyumformytum's picture

I had never made pastry before and I chose this pastry recipe to go with a different Mince Pie filling & topping. As a complete novice, I had no problems at all with this pastry. Like others, I chill the pastry before use (in fact what was not used immediately stayed in the fridge for days before being used). No problems rolling to the thickness required and no problem cutting. I just followed the simple instructions to the letter. Delicious, melt-in-the-mouth pastry, complimented by all who tried them. As a pastry beginner, I can't ask better than that. My only issue with recipes that require the butter to be tabbed into the flour is the amount of time I take to do this. I cut it into small cubes before tabbing in, which works for me consistently well. There must be quicker ways, but do they produce such good results?

Elizmarie's picture

I used a cheese grater to grate cold butter, using the side with the biggest holes and it worked very well when making pastry before.

Marie T K's picture

Excellent pies! Everyone commented on how juicy the mincemeat was. Delicious! Can't wait til next Christmas. I don't think I will ever buy shop bought pies again. :) 5*

ashleymino's picture

i made these using self raising flour and they turned out great. It wasnt even too much problem to roll out i just put flour on the rolling pin.

oonamc's picture

Pastry is perfect.....do not roll straight from fridge. Let it rest a bit at room temperature and then roll on floured surface.... no hassle. It is when the pastry is cold that causes it's brittleness. Just out of oven, not even time to cool....delicious.

Jack_Knight's picture

What an ordeal!! Has Paul actually ever tried doing this recipe? It was an absolute nightmare trying to get the greasy pastry to roll out. Chilled it in the fridge, chilled it in the freezer. Ended up having to roll it out in little batches and even then couldn't roll as thin as preferred so ended up with far less pies. Nightmare. Never again!!

dawnyp's picture

Oh my. This is awesome pastry - it melts in your mouth and is the best I've ever made bar none. BUT it is awful to roll out as everybody has said. I've made it several times and last time I must admit I tweaked it a little bit and substituted 1/4 of the butter for Trex (I hope PH doesn't read this and if he does I hope he forgives a fellow scouser). There's very little difference!! I found that wrapping it in fling film and chucking it in the freezer for 20 minutes or so does help the stickiness but it's worth all the faff because the result is so good.

Suecee67's picture

Just cooked these and they are wonderful. Thanks for the warnings - my way of dealing with the sticky pastry was not to try to roll it out. I put the fridge-cold ball onto a sheet of baking parchment, folded the paper to cover the top and then gently rolled it into a long sausage shape. I re-wrapped tighter every few seconds as I worked to keep the sausage even. Then I screwed the ends up like a cracker, put it in a freezer bag and put it in the freezer for 30 mins or so. I then unwrapped one end and cut off some thin slices. I moulded them gently with my hands - some to a dish shape and some for the tops and popped them in the bun tray. They did not stick. Perhaps it would work for others too?

Jack_Knight's picture

We shouldn't have to bend over backwards to do this recipe. It's clearly flawed.

peteypies's picture

Thank you so much everyone for all the brilliant comments below which means I made the pastry hassle / stress free. The use of cilng film does the trick as well as splitting the mixture into 4 rolls and not rolling out but collecting it up in the mixing bowl to minimise it getting too sticky. I chilled it for a good 20 mins to get the pastry really firm. I sprinkled mixed spice in with the caster sugar to put on top and they look so pretty as well as taste delicious. I cooked for 5 mintues less than the stated time and then froze once thoroughly cooled ready to reheat for a few minutes once out of the freezer. Roll on Christmas !

phillywe's picture

Agree the pastry is difficult to roll out. I resorted to the old trick of chilling it and then rolling out between sheets of cling film. This stops it sticking to the board and rolling pin. Great pastry when cooked.

jessiep25's picture

This is a fantastic pastry recipe! I found it useful to just ring the dough together in the bowl rather than on a floured surface and then chill it for 30 mins before even attempting to roll it out. Once I had rolled it out I put it in the freezer for 5 mins and then cut out bases and tops before stacking them with bits of greasproof paper between them and then storing them in the fridge. This allows we to get all the messy prep work out of the way and then I can bake many batches in a row!

rebeccakerry's picture

I can only really comment on the pastry, because we used homemade mincemeat. The pastry is really buttery, and I think well worth the effort. I've made this recipe four times now: once with a toddler, and once having had a glass of wine too many, so I can confirm it's best done dead sober on your own!
I would suggest: divide the pastry into quarters and chill. Only take one quarter out of the fridge at a time, to stop your pastry becoming too warm. Also, roll out the pastry between two layers of cling film and carefully peel back the cling film to cut out. I used a bun tray rather than a muffin tray and got more than 24 mince pies out.

susanez's picture

Having read the previous comments, I was,prepared for this,pastry to be hard to handle. It is very soft because of the high butter content, but I rolled mine out between sheets of the film you use for interleaving in the freezer, as I had some to hand, and this made it much easier. I put the first batch in the oven and started rolling out the next, but as the kitchen got warmer, the pastry got even softer, so maybe it would be better to prepare all the bases and tops before starting to cook. I cut out star shapes for the tops instead of full covers. I also had my own home made mincemeat so did not use Paul's suggestions for this.

The conclusion: the pastry was delicious and I will make it again.

FeeBee67's picture

Christmas is stressful enough Mr Hollywood, without inflicting this rage-inducing pastry recipe on us!!

Thankfully I’d read all the comments below, I only added some chopped apple to the mincemeat, chilled the pastry for 30 minutes rather than the stated 10 and rolled it out between two layers of clingfilm. Even then, it wasn’t so easy to handle and once completed my pies certainly didn’t look anything like the ones pictured here. :-D

My muffin tin is, I presumed, just a “standard” size but even when using a 10cm cutter, this hardly covered the bottom of the muffin tins. Instead I just used my normal tart tin which worked just fine.

For taste though, the pastry gets 5 stars from me. Even in my battered old tins that have lost their “non stick” the pies came out like a dream and tasted fabulous. For the messing about with the pastry, well…. I’ll know better next time!! Will give myself at least an extra 30 minutes to prep and ensure the Christmas brandy bottle is close to hand along with an industry-sized roll of clingfilm!

Annie4A's picture

These are lovely , I deducted a star because the pastry is impossible to roll out . I needed to smooth it into the cases by hand . Despite this they look nice and taste wonderful .

Wilma1971's picture

Paul Hollywood Mince Pies - they are just divine. Easy to make and I must admit the nicest mince pie I have ever eaten. I didn't have a muffin tray and used a regular bun tray which turned out to be slightly messy but I will buy a muffin tin for the next batch I make


Questions (8)

dchearnden's picture

Do you put one segment of satsuma per pie?

dchearnden's picture

Do you just put one segment of satsuma per pie?

barbbakescakes's picture

Was going to make these and use mini muffin tins and after cooking and cooling was going to pipe icing and decorate them. Something different for a Xmas nibble.

hayash's picture

Can you freeze these mince pies once cooked

goodfoodteam's picture

Yes, you can freeze these, pack into a rigid container interleaving layers with baking parchment. They will keep well for 3 months. Thaw at room temperature for a couple of hours and eat cold or warm in the oven before serving.

Rita46's picture

My pastry didn't turn good, kept on breaking. How long do you crumble flour and butter. Any suggestion.

chicguin's picture

Are these freezable, I want to make ahead of time but not sure whether to cook them first, then freeze, or freeze before cooking?

goodfoodteam's picture

You can do either, although we'd suggest freezing before glazing and cooking. You can then defrost them, glaze them and cook as stated in the recipe or cook them from frozen but you'll need to increase the cooking time - try 20- 25 mins.

Tips (1)

Juliet Gormley's picture

I made these mince pies using Gluten free plain flour and although the pastry was a bit tricky to deal with,they were absolutely gorgeous....at long last ....a lovely gluten free pastry recipe.
I did not put a pastry lid on them but just placed a pastry star on top to allow some of the moisture to evaporate from the pies.
I can't recommend this recipe enough....gorgeous !