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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georgiegirl1305's picture

This is a fantastic recipe but pastry is hard to work with without egg or water to bind it. My first attempt though was delicious and i don't like mince pies!!!!

timothywj's picture
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Ann from Denmark again...I would just add that if possible, use silicone muffin tins, much easier as they are 'short' pastry. I wasted a few using non-stick patty tins.

timothywj's picture
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Ann Wille-Jørgensen, Denmark

Wonderful, crumbly and my son wants a double portion for his Christmas gift instead of a huge tin of Cadbury's Quality Street. Made them for a Carol Service, gone in a flash!

kittyj71's picture
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I have just made my very first batch of mince pies....ever!!! I followed the recipe and put a little beaten egg with the pastry and they have turned out amazing!!!!! Im now on my third and need to give them to family before the whole lot go. What a fantastic and easy to follow recipe. Will be making more tonight.

bakealot's picture

Having read the comments on this recipe i also added half an egg and greased the tins, they came out fantasic all the family loved them. Once you have the dough mixture together, take a small amount and roll it in the palm of your hands then place it into the tin, then use your thumb to shape no need to roll the pastry!!

rrrayray's picture
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Fantastically Easy, Great Results!

nmatthews2007's picture
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A fabby, quick and easy festive recipe! Trouble was, they were so yummy I ate three with my cup of tea whilst they were still warm! Not good for my pre-xmas diet!

liverpoollady's picture

I am just about to try to make these mince pies, but I wish they printed the recipes in "Cups or ounces" for expats in USA.

cookstarjen's picture

These were so nice and easy to make- the pastry is nicer as it's not hard but very crumbly and kept falling apart. Great to make with a Christmas CD in the background. However, I think that it might be easier to use a cutter as mine were all different shapes and sizes.

lisa_stone's picture

I got my class to make these in food tech today and they were sensational. Even the less than perfect looking ones looking great once they had their sprinkling of icing sugar. I even accepted to taste one which is something I never do as I know where they have had their little fingers!!!!!

sheppy's picture
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I think the key to the best mince pies is the quality of the 'mince' most of the time and not too much pastry. Also, the less air in the pie the better, it needs to be full!!

elisita's picture
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Is the butter unsalted or salted? id doesn't say

katieholmes96's picture

Tastes beautiful, did have some problems when removing some of them as they crumbled an fell apart, I greased the tins, but didn't add any egg to the pastry.
Think next time I'll leave them to cool for longer before trying to remove them and use a pastry cutter to cut the base instead of pushing them in. I used a star cutter to cut the tops an they look lovely!

clarebm's picture
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wow a really easy receipe

Added the egg to help the dough stick together, so lovely I had to make another batch for when my kids got home from school

cherrytree's picture

Some people have experienced difficulty getting the pies out of the tin. This is one of the best reasons for getting a silicone one. Because you can bend the silicone, it is very easy to manipulate the cooked pies and gently ease them out.

teachuk1's picture
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I have been making these for the last 4 years and they have been successful every time. Today, I made the mixture in my food processor for the first time and they were still perfect. Normally i press the shapes out but i decided to roll them today, results were a tidyer looking mince pie. I don't like thick pastry so i rolled them out quite thin and made 24 easily. Nothing i did altered the melt in the mouth flavour of these excellent little pies. It strikes me that you can do whatever you like to these pies and they still turn out delicious.

sealface's picture

Just made my first 2008 batch of mince pies using left over 2007 boozy mincemeat and they are delicious! I kneaded the dough a fair bit and was able to roll it out and cut it using a cutter no problem. I needed a good dusting on the work surface to stop it sticking but it worked a treat and my 3 year old son had a ball helping me. I sprinkled a little extra golden caster sugar on the top of the beaten egg to add an extra crunch, yummy! Definitely need to grease the tins and also let the pies cool a fair bit before you attempt to get them out, the pastry is still very soft when they come out of the oven and if you try and get them out when it's too soft they just fall apart (all over the floor in my case, but the dog seemed to enjoy those ones!). Will definitely use this recipe for my Christmas pies!!

jpswalsh's picture
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made these a couple of times and they were a complete hit "best mince pies i've ever tasted" - from all people, including those that don't like them! First time I made them they worked perfectly (greasing the pans helped) but the second time they were a lot more crumbly and very difficult to get out of the tins. I was having about 15 people over for drinks so my manic state might have had something to do with it - I ended up putting them back in and baking them more and they held together well. Again, complete success! I will never ever use another recipe and have even used the pastry recipe for my Peach Kuchen which worked really well. Delicious

tom_kat79's picture
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I have recently made these mince pies - after reading the above reviews and making two different versions, I would now definitely recommend 1) using a food processor and 2) not adding any egg. I added half a whisked egg to the first batch I made but no liquid at all to the second batch. The first batch tasted very nice but the second were out of this world! Ultimately if you want a mince pie with a proper shortbread pastry, don't use any egg!

jennifert's picture
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These really were easy! I added half a beaten egg to the mix - so it just about held together well enough to be rolled out. The pastry turned out really crumbly and yummy - a bit shortbreadish - and they went down a storm. I used a "finest" rum and raisin mincemeat which went really well with them. I'll definitely be making these next year - everyone ate them so there are none left!

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