Unbelievably easy mince pies

Unbelievably easy mince pies

You can throw the dough around and the mince pies still come out crisp and biscuity in this kid-friendly Christmas recipe

Difficulty and servings

Easy

Makes 18 pies

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Freezable

Can be frozen uncooked

Method

  1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
  3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
  4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Per pie

222 kcalories, protein 2.0g, carbohydrate 30.0g, fat 11.0 g, saturated fat 7.0g, fibre 1.0g, sugar 12.0g, salt 0.26 g

Recipe from Good Food magazine, December 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo PamelaBluck

    13 November 2007

    PamelaBluck commented on this recipe

    I am so surprised there are no ratings or comments for this recipe - it is just so simple and the results are fantastic. I have a success every time and often use the pastry for other sweets. Fill a pre-cooked pastry case with confectioners custard .... WOW

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  • Binder photo Drea

    14 November 2007

    Drea commented on this recipe

    Best mince pies Ive ever tasted. I will never try another recipe.

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  • Binder photo Maryvonne

    16 November 2007

    Maryvonne commented on this recipe

    The taste is delicious but I could only make 12 pies(I used a muffin tin) And I had a little trouble getting them out in one piece, the broken ones we polished off immediatly and they were quite good

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  • Binder photo chrisfiggy

    19 November 2007

    chrisfiggy commented on this recipe

    i dont find these that easy to make then can be awful to get out the bun tins,but they are worth it as they taste great especially with "boozy mincemeat,my husband and son both love them

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  • Binder photo chrisfiggy

    19 November 2007

    chrisfiggy rated this recipe

    5 stars

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  • Binder photo Tomski

    30 November 2007

    Tomski rated and commented on this recipe

    5 stars

    This recipe is fantastic! After reading the comments about the pies getting stuck in the tins I made sure I greased my tins. The pies were incredibly easy to make and taste out of this world - far superior to shop bought mince pies. A big hit in my family!

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  • Binder photo chrisfiggy

    02 December 2007

    chrisfiggy commented on this recipe

    have since found if you add half a beaten egg to the pastry you can then roll it out which makes it much easier and i managed to make two dozen pies

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  • Binder photo cherrytree

    05 December 2007

    cherrytree commented on this recipe

    Since this recipe was published in Good Food Magazine I have not used any other. It is the quickest, most delicious and most popular one I have made. Ever. Utterly brilliant.

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  • Binder photo Paul

    08 December 2007

    Paul commented on this recipe

    Best mince pies bar none. I have even had people who don't really like mince pies ask for more. Easy as, and brilliant results

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  • Binder photo Humblepie

    08 December 2007

    Humblepie rated and commented on this recipe

    3 stars

    The family agreed these were the best mince pies we've had although they looked abit messy but fine once dusted with icing sugar! Make sure you use top quality mincemeat or add some brandy to the mice meat. I did find the pastry needed half a beaten egg to bind it and its neater to roll the pastry out and use a pastry cutter. I only got 16 out of the mixture Delicious !

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  • Binder photo aliheaton

    12 December 2007

    aliheaton rated and commented on this recipe

    5 stars

    So easy to make you cannot go wrong. I would add a bit of the beaten egg to the mixture as mine came out slightly too dry. Yum!

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  • Binder photo Nicola

    12 December 2007

    Nicola rated and commented on this recipe

    5 stars

    This recipe is brilliant! It is so easy such a relief that it doesn't involve and rolling out. the recipe made 12 pies not 18, but i was told by everybody that ate one that it was the best mince pie they had ever had!

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  • Binder photo sleepy_bunni

    13 December 2007

    sleepy_bunni rated and commented on this recipe

    5 stars

    These are the easiest mince pies ever. I blitz the pastry in a food processer then knead the dough and shape into the non stick tin while watching a Christmas movie!! I've been told that I cannot visit people this year without a large stock of these mince pies! Do try them, you'll never use another recipe again

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  • Binder photo HelenB

    16 December 2007

    HelenB rated and commented on this recipe

    5 stars

    I'm very glad that I read all of the comments up here! This is a very easy recipe but I do think that it needs a tiny bit of water. Everyone I made these for loved them and I'm just about to make another two batches!

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  • Binder photo BARBARA

    17 December 2007

    BARBARA rated and commented on this recipe

    5 stars

    Perfect and delicious everytime.

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  • Binder photo T4TRU

    18 December 2007

    T4TRU rated and commented on this recipe

    5 stars

    The most fantastic mince pies.......the pastry is devine!!

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  • Binder photo Sue

    19 December 2007

    Sue commented on this recipe

    End result is fantastic but I found dough hard to work with. Took me about 45 minutes to make 9 pies (I halved the recipe). Need to make sure dough is well handled so it doesn't crumble. Will make them again in small batches.

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  • Binder photo jennysmith

    21 December 2007

    jennysmith rated and commented on this recipe

    3 stars

    The taste was great, as even the pastry on its own is delicious, but it was very difficult to work with. I wish I had added egg too and rolled it out. It actually took longer than with ordinary shortcrust pastry.

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  • Binder photo Catherine

    21 December 2007

    Catherine commented on this recipe

    I made these for the guys at work and everybody loved them! Very very easy - recipe only makes about 10 but that could have been becasue I ate half the raw pastry mixture!! Wouldn't change anything about this recipe expect to multiply it by atleast 20 to last the next few days. Happy Christmas.

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  • Binder photo Janeabella

    23 December 2007

    Janeabella rated and commented on this recipe

    5 stars

    I have been making these mince pies for a few years now and have success with them every time, they are the best I have ever tasted.

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Difficulty and servings

Easy

Makes 18 pies

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Freezable

Can be frozen uncooked

Ingredients

  • 225g cold butter , diced
  • 350g plain flour
  • 100g golden caster sugar
  • 280g mincemeat
  • 1 small egg
  • icing sugar , to dust
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Per pie

222 kcalories, protein 2.0g, carbohydrate 30.0g, fat 11.0 g, saturated fat 7.0g, fibre 1.0g, sugar 12.0g, salt 0.26 g

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