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Unbelievably easy mince pies

Unbelievably easy mince pies

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(324 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
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Ingredients

  • 225g cold butter, diced

    Butter

    butt-err

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

  • 350g plain 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

    Egg

    egg

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

  • 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.

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Comments (577)

landgirl's picture

Love the pastry, no more difficult to handle than any other sweet pastry, and more forgiving than most. Will certainly use this recipe again.

David V's picture

Thought I'd try these since we had a jar of mincemeat on the shelf. I was a bit worried about the pastry with no liquid but my pastry was fine - a bit crumbly for sure and not easy to roll for the tops ; it really does needs a bit of water or an egg (half maybe) to bind it together. I had left mine in the fridge for a day while I hunted down the right size mold and put the the now rock-hard pastry in the microwave on defrost for 40secs to get it warm and workable. It was a good idea to push the walnut size balls in the mold instead of rolling - I used a Mastrad silcone mold (9 tarts - quite deep) and there was no trouble un-molding. Just wait for them to really cool down. However pushing the pastry into the mold means the bottom is not even and the corners have thicker pastry so after tasting the first 9 pies with a full top, I put more mincemeat in each pie and topped it with a star - no egg wipe. Just sugar on the top. That was a better taste balance and also looked much nicer and more inviting. My wife (yes men cook too) can't wait to get home tonight to try them... if there are any left... We made 18 from the recipe with a bit left over.

Ally Woodings's picture

I agree with lots of the previous comments.... This pastry was "unbelievably not easy", it really was as if the person writing the recipe had never made them. I made 2 batches of pastry as wanted several mince pies. I chilled the first batch for 2 days - it was in a solid ball but still just crumbled apart when it came to rolling it out. The second batch was just crumbly and would not stick together. My husband had to come to the rescue and tell me to use some water to bind it. The mince pies did then turn out really nicely but could not recommend the recipe as it is a joke.

Angstweevil's picture

This is the second year that I've made these. Last year, I followed some of the advice in the comments and added some liquid, tried rolling out and cutting the lids etc.

This year, I followed the recipe to the letter, and you know what? It all worked perfectly. I suspect, the key is that unlike normal pastry, you shouldn't worry about keeping the mixture and you hands cold. The warmth of your hands is key in softening the fat and keeping the mixture together and not too crumbly.

Did them in a non-stick tray and they popped out perfectly easily once they had cooled down.

Recommended.

X12dje's picture

Absolutely brilliant the pastry was delicious and very crispy although I did have to use a little water to get the dough together. Love them!

sweettooth2013's picture

Just tried making these with my 3 year old and was an absolute nightmare. The dough was so crumbly i added 25g extra butter to combine it. God knows how they'll turn out :/

c-jenkins1234's picture

Awful, the pastry is a nightmare and even if you do finally manage to get it into the tin, when you try to get them out again after cooking, the pastry just crumbles and you end up with a crumbly mess.

Katyroo81's picture

The pastry works fine. I think it's your skills at fault, lol. :)

trbide's picture

I made these last night and I had the same anxiety about the pastry that everyone has had. It's very solid and crumbly and almost impossible to roll out at first. I chilled it overnight and then warmed it up in my hands and it rolled out easier.

Pressing the mixture into the case, instead of cutting a circle and placing it in, worked really well and still looked neat. I wouldn't use all the sugar though - the pastry almost tasted like a biscuit which was too sweet with the mincemeat.

sarkone's picture

Most commenters here recommend adding egg or water to bind, and I concur. I tried without, and the pastry was so crumbly, I could do nothing with it. Posters who stuck with it have talked about being patient, moulding small amounts, etc, all of which make it considerably less 'incredibly easy' than the recipe I've been using for years (exactly the same but with water added). Good pastry isn't that hard to make, but this recipe, for some reason, makes something relatively easy far harder than it needs to be for little benefit. You still get a wonderful, melt-in-the-mouth texture if you add some liquid. The only reason I tried this was because I was curious to see if it would work without liquid. It does, but there's no point. Save yourself the hassle and add an egg or water.

deancookusa's picture

This is the PERFECT mince pie dough, along with a few modifications. I am an ex-pat living in the USA and tried a few recipes before this! The dough is shortbready and crumbly, like I have had at home- I don't like it when the dough is flaky like a savoury pie.

I wanted uniform looking pies, so to make the dough able to roll out and use a cutter on, I-

-add an egg yolk to original list of ingredients
-use food processor to blitz these ingredients together until *just* combined
-transfer to bowl and add iced water in tablespoon increments until I can press the dough into a ball
-chill, chill, chill before using, wrapped in clingfilm
-roll out on a silpat or similar silicone mat using a non-wooden rolling pin (could try parchment paper or even cling film)

And skip the egg wash- they don't need them.

Oldfox's picture

Made these today for the first time with 5 toddlers! Came out great I agree if you work with small amount and warm up in hands as you mould it becomes more pliable, basically go against your pastry instincts with everything about this pastry! I added some lemon and orange zest and some orange juice to the dough and slightly less sugar (80g) got thumbs up from kids and grown ups. In fact ordered to make more for Santa!

porkpie121's picture

I have had all the problems mentioned, but I think it have worked it out - my tips...yes the pastry is crumbly, but if you work a small amount into a ball, the heat from you hands brings it together, then press into the tin, or if you want them to look neat, after rolling it into a ball in your hand, roll out (I did mine between two sheets of clingfilm), then use a cutter or knife to cut. To stop the pastry sticking in the tin, I line the each 'bun' in the tray with a small square of greaseproof paper. Hope this helps, Try them, these really are the best mince pies. As soon as I finish them, I make another batch! My hubby likes them too, and he normally hates mince pies!

Tamsers's picture

Just made these mince pies and I'm gutted! The pastry was a nightmare to handle and just fell apart. The resulting mince pies are going to look like an elephant sat on them!

lucychick's picture

Im so pleased with this recipe. Buying the ingredients turned out to be quite cheap considering we get 21-24 mince pies per batch of pastry and they sell six for over £1. Worked out at about 1 pence per mince pie or something rediculous like that. We add a dash of mill as the dough can be very dry and hard to roll out and shape. About 1/4 of a glass is usually more than enough. So pleases and great for the kids to get involved in!

loauty's picture

second year using this recipe, I add an egg as suggested by others, I find the pastry very "forgiving" being able to roll and re-roll it until all used. 5 star mince pies!

helers's picture

These are wonderful the best pastry ever although I will reduce the sugar next time as they were a bit too sweet for my taste.

I used a food processor and the dough just came together with no need for egg or water to bind it. I also greased the tins well with butter and they just popped out.

A bit time consuming moulding the pastry rather than rolling but a great recipe and I will be making it time and time again

kerrington's picture

I have made these for the last three years and have no problems with them. I even have had received requests for them. I find adding a little water binds it so you can roll it out and I don't put a full top on it just a little heart or a star.

kerrington's picture

I have made these mince pies for the past three years and past the recipe on to many people and make them for people at a request!! The only thing I do different is add a drop of water to bind it a bit so I can roll it out with no problems. I also put a little heart or star etc on top instead of a full top.

ourania's picture

Adding the egg is definitely a good idea and to make rolling out easier, I popped the pastry between two sheets of cling film which proved very successful. I did make my own mincemeat and the result has been a very tasty mince pie with wonderful crumbly pastry.

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