Unbelievably easy mince pies

Unbelievably easy mince pies

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(293 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

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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beckyshammas's picture
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These are amazing! I made them with my 3 year-old son, who showed the pastry no mercy at all, and they still turned out to be the best mince pies I've ever made. Even non-family members agreed!
I had intended to freeze some, but they vanished in about 10 minutes!

whitebeaver's picture
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Veru Buttery :) Beats those shop bought cardbaord tasting ones hands down :) Do this recipe!!!

linds282001's picture
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Just made these scrummy mince pies! It's the first time I've baked anything in years and they were so easy to make and tasted absolutely gorgeous.

jowalden's picture
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Have used this recipe every year since it was published and will do so again this year - just can't be beaten.
Might try the eggy tip though as it would be easier to roll out and cut rather than press into the tins (makes your thumb ache after a few).

roxydog02's picture

These mince pies are really easy to make, all my family and friends loved them. I did add half a beaten egg to the mix and rolled it out which I found easier. I would not use any other receipe now. They really are excellent.

brikat98's picture
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I made these for the first time this Christmas and was fairly pleased with the results. I did bung it in the mixer with half a beaten egg and it came together fine. The dough was very easy to roll out and use, but when it came to baking, I found the lids didn't stay on very well once cooked. I didn't seal the edges of the first batch with liquid as per the recipe although I did press them together well. I thought that might be the problem, so I sealed them with milk on the second and third batches and it made no difference. Other than that, these were a great success and every crumb was eaten enthusiastically. In fact, the loose lids proved popular because it was easier to blob a spoonful of brandy butter under the lids of the warmed mince pies before eating. Mmmm, delicious! I used a deep hole tin for baking (because I like a deeper mince pie) but I ended up with nearer 40 mince pies - probably due to rolling out the pastry. Good value this way!

becky1983's picture
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Absolutely delicious - went down a storm over Christmas with my family. It's now going to be my job every Christmas to bring the mince pies!!

nickfosh's picture
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Very simple excellent result

tonmilbil's picture

These were scrummy and tasted even better the following day as the pastry had slightly hardened and was more like shortbread biscuit. I only made six in a big muffin tin and served them with custard . Def saving this recipe .

l-thomson's picture
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This is a fabulous recipe that went down very well indeed with all family and friends at christmas.
The pastry is incredibly short, and I found it took some work to get it to bind together, but you get there in the end! A good quality non stick tin also proved its worth as one or two stuck to an older tin that I used, whilst the rest came out without a problem with a newer non stick tin.

grungle's picture
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Lots of comments on the pastry and how good it is!!!

carolannbell's picture

Hi there
I have had to change the ingredients in this recipe for my Son who has to have a wheat, gluten and dairy free diet.
I replaced the flour with gluten and wheat free plain flour. The butter was replaced with soya spread.
The dough was a little crumbly at fist but once you knead it a little longer it becomes more workable.
The outcome was just as tasty and even though it is suitable for my Son we all enjoyed them.
Serve them with free from custard or just enjoy them on their own

marmite3120's picture
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Delighted to have found this recipe - I've been looking for this sort of pastry for mince pies for ages.
I noticed that lots of people have commented on how unworkable the pastry is. I measured out in imperial rather than metric - 12 oz flour to 8 oz butter and had no problems at all. I would recommend that those who have to measure in metric do slightly less flour and slightly more butter than the amounts given. Make sure you really handle the mixture a lot and definitely do not use flour to roll it out! If you have enough butter (make sure it's not marg) then that will stop it sticking to your hands and then you can do it all by hand instead of rolling.

emmawemma's picture
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I needed two tablespoons of water to get the dough to come together. Next time would roll out and use a cutter as the end result, although lovely, was a bit messy. I milk washed mine as had no eggs and this worked fine. Pies were difficult to get out of the tin, so as mentioned by others, would grease and wait until more cooler before removing. Pastry was lovely though, firm and crumbly.

sajan1's picture
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Finally made these pies this Christmas. They were wonderful! my husband said they are the best he has tasted, and so easy, I will stick with this recipe.

kezilou's picture
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sorry forgot to rate recipe

kezilou's picture
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So easy to make and Yummy................everyone loved them.will be keeping this recipe...........

jguichar's picture

I am an ex-pat living in US but still like my English food.. it would be very helpful if the recipes showed fahrenheit settings ..

Londongirly's picture
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We struggled with this pastry - very crumbly even with half an egg! Perhaps it should have gone in the fridge for a while even though it says you can use it straight away? We used a silicone muffin tin as this was all we had and apart from 2, the rest came out perfect. Very pleased with the end result.

scamps's picture
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read comments -roll out -1/2 beaton egg used icing sugar instead of flour to roll out .Made 18 pies
cant belive how easy to make ,in fact best mince pies
ive made ,and thats 50 yrs of baking ,will only use this
recipe in future ,
husband says best ive ever made
thanks for sharing this recipe patricia

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