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)

mincepieclub's picture

We like the sound of this recipe, must give it a go. If you'r a fan of Mince Pies why not check out our Mince Pie Club web site here: http://www.mincepieclub.co.uk/

AnneBursey's picture

Must be THE most delicious Mince Pies i have ever baked and eaten *****

leri's picture

Excellent recipe. I used the made my own mincemeat using boozy mincemeat recipe.

Sandra.Burns's picture

Best pastry recipe I've found. I did use shop bought mincemeat but the mince pies were delicious and the pastry was still crispy a week later (I'd made lots on Christmas Eve and the last couple have just gone this morning). I rubbed in the butter by hand and then transferred it to my food mixer, using the dough hook to mix in the sugar and egg, and found it very easy to make. I shall use this pastry for all sweet tarts/pies in the future. It works perfectly.

Shad's picture

Wish I had read comments first as I was beginning to panic when I saw how wet the mixture was but they were absolutely gorgeous. Will def make again might try an apple filling.

Penrow's picture

Best pastry ever, will be making these every year from now on, did use homemade mincemeat, but pastry was the star and still good after a few days.

Rachpen's picture

Best mince pies I have ever made, very simple and very tasty although left out the satsuma. Perfect pastry, nice and crisps with no soggy bottom. Hope it wasn't a fluke :)

denizemurray's picture

Best mince pies ever.

poctern's picture

Wish I'd read the last few comments. This recipe is just awful, unworkable pastry, terrible! Threw the whole lot in the bin!

ejosbro's picture

My god what a nightmare this recipe is! I had no luck in trying to roll it out so took the tip I saw about using cling film and this has helped. Have told my husband that no matter how good they turn out (currently in the oven!) I am never making anymore!!

carobakes1's picture

These were the best mince pies I have made. Have made mince pies for years and these had the best comments from family. The pastry is light and crisp.

Cazski's picture

Complete disaster. Best to use a rolling pin or end up with random lumps of pastry around the tins. Also the mincemeat quantity is way too low. I used double and they still look embarrassing. Absolutely the worst recipe if have used to make anything, ever.

Cazski's picture

The recipe is terrible, absolutely the worse I ever used. You don't save time by not using a rolling pin; and you just end up with very rough lumps of pastry inconsistently around the tin, mainly too think. I used double the mincemeat and they mince pies still look mean. Avoid.

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!

sunflare47's picture

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

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

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.


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