Unbelievably easy mince pies

Unbelievably easy mince pies

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(308 ratings)

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Cooking time

Prep: 30 mins - 40 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 18 pies

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per pie

kcalories
222
protein
2g
carbs
30g
fat
11g
saturates
7g
fibre
1g
sugar
12g
salt
0.26g
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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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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.

Recipe from Good Food magazine, December 2002

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Comments

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julialovesgareth's picture
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I've just made two batches of these. I put everything in the food processor including a small egg. I put plenty of flour on the rolling surface and the pin and put a small dab of cake release in the tins first. The results were magnificent and would highly recommend this method for truly easy mince pies!

gmcmcla's picture

This is the first time I have made mince pies (nearly typed mice there instead! oops). I used my food processor. I also read the recipe wrong and added the small egg to the pastry ingredients and the end result - fabulous! I made these pies in a shallow bun/pie trays and with a light handed twist they all came out in one piece. Everyone loved them....only problem is I need to make more!

p-tcook's picture

Best pastry I have ever tasted and lots of my friends agreed, the slightly crispy texture is wonderful.

Did find it difficult to work with but will try binding with a little egg and milk next time so I can roll out to save time.

nickiadams's picture

Amazing mince pies best ever tasted, lovely crumbly pastry so easy to make. Use a food processer just blitz all pastry ingredients together and grease the tin slightly.Lovely!

cookpauline's picture
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IncrEDIBLE pastry!! Where have you been all my life? Like others before me, I put half a beaten egg , flour, sugar and butter into food processor and whizzed it for a short time until it started to come together. I chilled it for an hour and am thrilled with the results. I am going to hide the mincepies away otherwise I will eat them all !!!

granvil's picture
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I followed the recipe to the letter and was delighted at the results, beautiful buttery pastry. I had no problem rolling the pastry.... I wanted thiner crusts. I got 24 mince pies. I greased my tin and had no problems removing the pies ...even though they were still warm. This recipe is a keeper, I'll never use another one.....
The only reason I dropped a star is because I think gas 6 is too hot....at least it was for my oven (Rangemaster)... If I hadn't been watching them carefully they definitely would've been overdone.

pannahussain's picture
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Oops forgot to rate - 6 stars! Also, reduced the cooking time in my fan assisted oven to 14 minutes and they came out perfect. 20mins is too long!

pannahussain's picture
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Fantastic mince pies. So delicious! The pastry was really difficult to get together but I kneaded it for some time and eventually became easier to work with. I didn't add any egg and they came out perfect, the pastry was lovely and crumbly. Made 13 pies in total. The icing sugar is great at covering up a multitude of errors and my pies looked picture perfect. My mother-in-law was very impressed on tasting the next day! Will definitely be making these again.

pelupi's picture
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Did these for work - they loved them

t_lochinger's picture
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I found this recipe the most disappointing thing to cook! My daughter and I got together to make them for a family meet up and they were just a complete disaster!

There is no way whatsoever that you can mould the 'so called pastry' into a ball as it just continually crumbles due to the lack of liquid.

When they went into the oven despite the extra greasing (as recommended by another person who has cooked this recipe) they stuck to my BRAND NEW non stick baking tray and refused to come out until I had soaked it for hours.

I wouldn't recommend this recipe to anyone! Steer clear!

tracy2's picture
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these mince pies are wonderfull my other half wont eat shop bought any more .
some of you are having proplems geting them out of the tins i find if i take them out as soon as thay come out of the oven thair
fine and thay hold there shap dont crack or crumble

emmalou3079's picture

never made mince pies before or pastry and was worried........but i followed the recioefor thses mince pies and they where FAB!!!! all my family said they where best ever! and i had no problems will be making more in time for xmas

sofsleotacapri's picture

I'm not very good at cooking food which isn't savoury but i tried this recipe and the results were great! i was just wondering if i could use any leftover dough for other types of desserts, biscuits maybe? thanks :)

cmf1827's picture

Simle and really really good

suevallisgmailcom's picture

Fantastic taste BUT - took much longer to make than standard mince pies - even though I greased the tin I couldn't get them out and eventually had to spoon out in bits. I put the mixture into a dish and will serve with custard. Will have one more go adding half the egg.

lisab09's picture
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I have never liked mince pies - These are delicious.

mrspastry's picture
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What can I say? Fantastic! Not renowned for my pastry prowess, I was very sceptical. I noted comments from other contributors and added a teeny-weeny bit of egg to the mixture, and also very lightly greased the tins. I managed to get 16 out of the mix, but I could probably have stretched that to 18. I usually have trouble when rolling out pastry so found it so much easier not having to bother with a rolling pin.

shirleyseth's picture

Oops previous comment referred to biscuits and the computer gremlins sent it here.

shirleyseth's picture

I find this to be an excellent, easy-to-do recipe and my husband loves the biscuits. The last time I made them I omitted the vanilla and added the grated zest of an orange which worked very well.

mpiggott270's picture

This are quite the best mince pies! Although it is really easy to make the pastry tends to break up when you put it into the tins, but that is easy to sort out and the taste of the pastry is just super. I made loads of these last year and have so far made 40+ for home and work this year They are going down so quickly I will have to make more before Christmas! Thank you for a great recipe which I will hand down to my granddaughters!

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