Unbelievably easy mince pies

Unbelievably easy mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(340 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins

Easy

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

  • Can be frozen uncooked

Nutrition: per pie

  • kcal222
  • fat11g
  • saturates7g
  • carbs30g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 225g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g golden caster sugar
  • 280g mincemeat
  • 1 small egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • icing sugar, to dust

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (592)

t_lochinger's picture
1

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
5

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
5

I have never liked mince pies - These are delicious.

mrspastry's picture
5

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!

jannya's picture
5

This pastry is absolutely fabulous. It even works well with wheat-free flour!

lizziechristmas's picture
5

Sooo easy - great for warm little hands who may be helping. Very sweet - quite a different taste to traditional mince pies.

cookingwithmama's picture
5

These are delicious and easy to make. I used some egg and water to bind pastry together and then i rolled it between 2 pieces of clingfilm. I greased the tins well and let the pies cool before removing them and they came out easily. I'll be making plenty of these this Christmas.

dairhys's picture
5

made sum of these mince pie and was a great success .kids love them will not be doing them any diff 4 now on 10/10

beckyshammas's picture
5

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
5

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

linds282001's picture
5

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
5

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.

Pages

Questions (13)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (10)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…