Unbelievably easy mince pies

Unbelievably easy mince pies

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(302 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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carolineb3713's picture
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Yes these mince pies are as tasty as everyone says, but I didn't think the pastry was 'unbelievably easy'. It doesn't stick together enough to kneed and is a right pain to get into the cases (especially if using silicone baking cases). I added water and rolled it out in the end. I notice most people add egg so they're not actually following the unbelievably easy recipe that they say is so great!

loauty's picture

Best mince pies I have ever made! added 1/2 an egg, really easy, just put everything in the processor. Lots of compliments, will use this recipe every year now!

mummashaz's picture
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ooops, here is my rating :)

mummashaz's picture
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These are by far the best mince pies I have ever made - They even converted my teenage son who 'hates' mince pies. Pastry tasted like shortbread.....delicious!

wildeearth's picture
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Brilliant added one of my chicks eggs to pie batter amazing never buying brought ones again

tiptop150's picture
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The pastry was good but the method was difficult. I couldn't get the pastry to stick together. In the end I added a bit of water and rolled it out, then it was fine. Might be great to do with the kids but not one to leave until the last minute for adult guests.

michecoo's picture
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You can't go wrong with this recipe. Best mince pies ever!

clareecox's picture
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I have been using this recipe for years, so easy and the best mince pies I've ever tasted - delicious. Everyone loves them and asks for the recipe!

lombler's picture
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I stead of using caster sugar, I used demerera brown sugar which makes the pastry even crunchier! Delicious!

roisin77's picture

So easy to make you think they are going to be a disaster. But far from it, a huge hit with my family & friends but have to admit they taste better the day after baking. So would recommend the wait. A real child friendly recipe also as I got my little toddler and his friend to help me make a second batch and we had such fun making them together, they were able to help with each stage and loved it. The pies still came out as yummy as ever.

chaoscomes's picture
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These are fantastic. Having played with the dough to get it to warm up & become pliable, I rolled the pastry out inside some teflon sheets so that I could use the round pastry cutters, then scooped them up with a pallette knife to place them in to the bun tray. The pies need to cool before moving so that they have hardened and don't break- waiting is a pain! These are by far the best mince pies I've made.

janefairburn's picture
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A five star recipe for me - my initial effort was far too crumbly to handle aand so I added the egg as suggested and result was pure perfection. This will be my first choice recipe from now on.

thecakelady312's picture
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Great recipe very yummy and looked great

thecakelady312's picture
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Great Mince Pie recipe, really yummy and looked fab!

jstokes's picture

This is the easiet reciepe i have used, im wheat & dairy intolerant so used wheat free flour and soya butter at the same quantities & they worked perfectly! Still very quick to make, the dough didnt need much handling but was light and for someone that can very rarely eat mince pies they were fab!!

rossmcgarry's picture

Also added half an egg. Best mince pie I've ever tasted!! Came out of the bun pan no problem once left for a few minutes to cool. Worried I've not made enough!!

cakebaker13's picture

I loved these mince pies! They went down a treat!

I did use half an egg in the pastry though

esmewalker's picture
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I made these yummy mince pies with my mummy, but we halved the mixture. We made them to take to my aunties for Christmas Day tomorrow! We found them quite easy to make and can't wait to try them! At the moment they are cooling in the tin! HO-HO-HO!!!

vickiloulou's picture
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Very easy to make and really tasty mince pies. Everyone who ate them said they were delicious which amazed me as they were so easy! I cut a star shape for the top of each cake really pleased with outcome.

rogune's picture

The pastry is absolutely delicious & easy to make BUT how do you get them out of the tins without them crumbling. I greased the tins in a non stick pan but most just crumbled & I was to take the out with me. Help with any suggestions please as I love the recipe.

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