Mincemeat custard pies

Prep: 10 mins Cook: 10 mins


Makes 16-18 pies
If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

Nutrition and extra info

Nutrition: per pie (for 16)

  • kcal169
  • fat11g
  • saturates3g
  • carbs16g
  • sugars7g
  • fibre0g
  • protein4g
  • salt0.22g
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  • 2 x 150g/5oz pots Devon custard
  • 6 level tbsp ground almond
  • 375g pack ready-rolled puff pastry
  • 16-18 tsp mincemeat (about half a 410g/14oz jar)
  • flaked almonds, for scattering
  • icing sugar, for dusting


  1. Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.

  2. Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

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Comments (26)

Aimee_E's picture

Made these last year as well as the almond topped ones from other recipe. Really nice to have the addition of custard making them moist but not soggy.

clissy33's picture

Sorry forgot to rate

clissy33's picture

Made these today, they turned out amazing everyone loved them, very pleased with result

sarahkdouglas's picture

These are yummy! I'm not a massive mince pie fan - I like mincemeat but find traditional mince pies too dry and the taste overpowering. I thought I'd give these a whirl and am very glad I did. They're light but also really creamy and indulgent. They're nice cold but would also make a lovely pudding, warm with a bit of ice cream. My partner was very suspicious when he saw me making them, but he's a convert too.

keelz2010's picture

These are yummy but make a mess! The filling spread and I had to scrape some of the tray and pop it back on pastries. Still went down a treat though.

jjenny's picture

I read the comments about spillages before trying these so I used a large cutter for the pastry discs (to come right up to the top of the bun tin dips) and while they're still flat I used a smaller cutter (about the diameter of the base of each bun tin dip) just to make a dent in the pastry to encourage the outside to rise so the filling stayed down and didn't spill. Also used the filling sparingly.
Ok, so they're maybe not as prefect and neat as traditional mince pies but I'm having a book party tomorrow and won't be embarrassed to serve them, they just look home made - and taste gorgeous! I'm not normally a huge fan of mince pies (I eat them because they're there) but highly recommend these for people like me and mince pie lovers alike. I will be making these again before Christmas - I'm really pleased with them :)

flirtinflight's picture

there is no way I could ever get mine to look like the ones in the photo. They taste really yummy, but are no good to bake as gifts - they are just too messy. With the 2nd batch I made, I used a much bigger cutter and only half a tsp of custard filling, and they looked a bit better, but the custard still spreads and makes a mess, but at least this time the pastry actually puffed up.
Think I'll stick to my normal mince pie recipe.

traciekan's picture

these are the nicest tasting little mince pies every but dear god the ugliest! the ones a made with the second and third roll of the puff pastry much better but then they might as well have been short crust. delicious with your eyes closed!

belindabeebop's picture

delicious, yummy and easy to make, I made some short crust pastry and added some ground almonds in the pasrty mix!! and made mini tarts in my pampered chef mini muffin tin so they were bite size!!!!

cherub-rock25's picture

Absolutely gorgeous recipe! The custard cut the sweetness a bit which was perfect. Unfortunately, they weren't all so attractive after they'd cooled but a little icing sugar goes a long way!

emma052's picture

Delicious....easy to make and turned out perfect (it helps to grease your muffin tin with plenty of melted butter to prevent from sticking).Will definately make again......

dory61's picture

Easy to make and tasted fab!

ghensler's picture

these were fabulous they were all eaten before they were even cold!!! Light, easy to make and delicious will definitely make again.

dory61's picture

Easy to make, and very tasty. Think I will be making these again throughout the year!

margaretelizabeth's picture

I made these last Christmas and they were a huge success and looking forward to making them again this year.

natalierous's picture

These went down a storm in our house last year and have already had a request for them this year. so I shall be making tons of them. Once made do you think I could freeze them and then heat a bit before serving? Would the custard stand up to this?
Also has anyone tried them with any other pastry?

pendle's picture

These are brilliant! Delicious and everybody loved them. I made 8 batches last Christmas and they were devoured instantly. Even my mum who usually only says 'just the one' ate 6.

natalierachel's picture

Mine looked quite messy, nothing like the picture but still delicious. Will make again.

gervais's picture

These were delicious but next time in order to get the right balance with the filling and pastry I will use a deeper tins.

siaimaiava's picture

If using shortbread pastry cook these at 180C for 25 mins. They come out perfect and no mess!


Questions (2)

maryyoung's picture

Could these be 'assembled' the day before then popped into the oven to bake in the morning (for a coffee morning, as won't have the time in the morning to assemble them)?

goodfoodteam's picture

Hi maryyoung most mince pies can be assembled the day before baking but as these contain custard this may cause the pastry to go a little soggy overnight, best thing to do is line the tins with pastry the day before and refridgerate. Next day fill with the custard and mincemeat etc before baking. 

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