Mince pies

Mince pies

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(33 ratings)


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Cooking time

Prep: 45 mins Cook: 15 mins

Skill level



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

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 1 large jar mincemeat (about 600g)
  • 2 satsumas, segmented
  • 1 apple, finely chopped
  • zest 1 lemon
  • 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

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  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.

Recipe from Good Food magazine, December 2011

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Wooffs's picture

Well, I initially thought this would be a disaster as my pastry was so wet and unrollable that it almost went into the bin. However, I read about a tip of rolling it between cling film - which worked a treat - and I put them in a shallower bun tin. I also put pieces of baking parchment in the bottom of the tins and therefore the pies didn't stick to the tin at all. Have to say that the taste is amazing and everyone complemented these pies. Glad I persevered and didn't bin them!

ChristineDPrice's picture

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sunflare47's picture
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Told they were the best mince pies on offer at Christmas concert, I made them for. Used 2 jars of mincemeat (this could be because I did not add the extra fruit) and it made 24 mince pies. Just about to make another batch for after the annual farmers carol service tonight.

climbup's picture
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An amazing recipe, I basically just used it to make the pastry, then used the mincemeat straight out of the jar. I used 10g less butter in the pastry, which was fine, and rolled it out a quarter at a time, keeping the other stuff back in the fridge until I was ready. I made 16 smallish mince pies, then ran out of mincemeat but still had half the pastry left, so I made jam tarts with the rest- yum! Pies came out of the tin fine, even without greasing, and its not a very non-stick tin either!

Jane Beedle's picture
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I have been searching for a mince pie pastry like this for ages. Best ever, delicious, buttery and crumbly. Paul Hollywood baking god!. I didn't have any problem getting them out of the tin, chilled pastry overnight, buttered and floured tin and let cool completely before removing cooked pies, not one broken.

DorothyDMillar's picture


jambohelen's picture
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Love these mince pies. The pastry is lovely and crisp xxx

Mrs H's picture
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Excellent recipe. Used it twice over Christmas and both batches were brilliant. Pastry is delicious!

meganlefay's picture

5 star excellent recipe ... the pastry is delicious ... will definitely make them again ..

nessie159's picture

Really superb mince pies. For years I've tried to recreate my mother's recipe (sadly, she never wrote it down-the only thing I could remember was that she grated frozen butter and used a whole egg) and this is the closest ever. We enjoyed them so much with homemade mincemeat that I made a 2nd batch (using tarted up bought luxury mincemeat). I really like the idea of adding satsumas. I was worried that they might not come out of the tins but they did (you have to be patient and let them cool a little though. This is a definite for next year too.

h.a.livingstone@talk21.com's picture

This is a great recipe! Such an easy way to make bought mincemeat more personal, and the pastry is fantastic. I chopped a clementine up finely, and chopped the apple really fine, and it wasn't too wet. I cut out small circles for the tops instead of full lids. I didn't glaze with egg, but instead just sprinkled sugar over. Mine made 12 normal (smallish) muffins and 12 mini muffins. I had no problem with them sticking in the pan, but my muffin pan is really non-stick.

Janice31's picture

This is the second year have made these but could not remember if I like others had had problems getting the pies out of the muffin tins so I decided to place strips of baking parchment in each hole of the tins. This worked well. Have tried several sweet pastry recipes but find this is the easiest to use and is scrummy. Used bought mincemeat though.

sanyad's picture

These are the first mince pies I've ever made and turned out just perfect ! I added 1 egg and a dash of fresh orange juice to the pastry and had no problem rolling them out. Will be using this recipe every Christmas !

Mel713's picture

Great recipe, I only had clementines and apple to add to my mixture and used milk to glaze to save on eggs! Made 24 mince pies that were yummny!

didichick's picture

The most delicious mince pies ever tasted by humans. I added the juice of half a lemon and the zest of half a lemon and a lime as I didn't have a full lemon. Served with some brandy butter they are Christmas on a plate. One thing though was that they didn't come out of the bun tray very easily despite oiling them. Made 12 bun sized pies with pastry left over.

blackdragon's picture

I made these today, but instead of putting a full lid on, I placed a pastry star on the top, all was well until I came to take them out of the muffin tray and they collapsed. I guess I should have left them to go cold, the filling was quite 'wet' with the satsumas etc added, so may omit those next time! also will grate the apple instead of chunks...

helers's picture

These were the best ever. Having read the comments I buttered the tin first. I then put the flour and diced butter into a food processor. This I think helped greatly as the pastry just came together and was easy to handle - no need for egg or water. I used mini muffin tins which have a wooden instrument to press the ball of dough into shape.

They are time consuming to make, especially the lids but worth it as the pastry is delicious. Next time I will reduce the sugar as that would be my only criticism - a bit sweet for my taste.

Daveo77's picture

Yes i agree we love these too.

Frantic Flapjack's picture

A big thumbs up for these. The pastry was very good and crisp. I didn't have a lemon but the filling turned out well - tasted like Christmas!. As with some previous comments, I cut each segment into 3 as I thought they were too big in the filling. This also helps to release the juice.

Firo's picture

Just made this pastry and it is the best sweet short pastry I have ever made. Used Delia's recipe for the brandy mince and I'm having difficulty getting them in the freezer before we eat them all. I had to use granulated sugar instead of castor but it works great.