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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sarajanerennie's picture
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This recipe is amazing. I was very sceptical as I am rubbish at baking, especially where pastry is concerned. But mine came out perfect, once I let them cool for a few minutes in the muffin tin I put a baking try over the top, spun it upside down and they all came out 100% perfect. I tried one whilst still warm, and oh my god, it was lovely, and the pastry was so light and tasty!

natalie_tadeusz's picture
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Fab Recipe.

lizrowles's picture
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After reading all the good reviews I was very dissapointed with these mince pies. They tasted so overwhelmingly of butter that I couldn't eat them, plus the pastry was difficult to handle and the end result looked pretty messy.

maxiclicky's picture

all the reasons we love them :)

lucylacy's picture
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The best and easiest mince pies I have ever tasted with delicious short pastry. I'll definitely be making these again next Christmas.

bellamyz's picture
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Brilliant. I also use this pastry as the base for mini chocolate tarts- made in a mini muffin tin, push the pastry into holes in tin, put in a spoonful of Nutella and sprinkle with chopped hazelnuts halfway through cooking. Everyone loves these and v easy!!

lucylacy's picture
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Really short and just the right size. I still have some pastry mix in the freezer to use later in the year for mini fruit pies.

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.

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