Mince pies

Mince pies

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(63 ratings)

Prep: 45 mins Cook: 15 mins


Serves 16

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal319
  • fat16g
  • saturates9g
  • carbs44g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.05g
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  • 1 large jar mincemeat (about 600g)
    Deep-filled mince pie cut up



    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 2 satsumas, segmented
  • 1 apple, finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • little icing sugar, for dusting

For the pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing



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


  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.

  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.

  3. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

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Comments, questions and tips

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14th Dec, 2017
Very very nice. Albeit rather sugary so maybe cut a bit out. Melt in the mouth mince pies.
14th Dec, 2017
Now.... just finished baking mince pies, using this pastry recipe BUT... I used a food processor, chilled butter, and adding 2tbs of chilled water. After reading all your comments, and the recipe/method, I decided that softened butter would not fair well. Having said this, the pastry is delicious, and I made 19 deep filled mince pies, using buttered non-stick muffin trays. Because the butter was chilled, I refridgerated the pastry, for the length of time the oven took to preheat. I also decreased the temp by 20c. So... 200c/180c fan for 20 mins. I lightly dampened the edges of the tops, and faced them down on the pies. I used milk to lightly brush tops before sprinkling sugar, reason for this, is I think an egg glaze should be for savoury pastries. After 5 mins I gently ran a knife around the pies and bun hole, to release the pies, left them for another 5mins, and lifted them out with help of the knife. I definitely would use this pastry recipe again, though my mince is home made by Delia Smiths recipe
13th Dec, 2017
Hi everybody, firstly would like to say how sad I was, to read that some of you were unable to remove your pies, had trouble handling or rolling out the pastry, or the pies leaking. I will be making these pies in the morning and if my experience is any different, than what im proposing now,, I shall re-comment. Your problems, I encountered whilst making Pauls Frangipane mince pies. The pastry was very moist, and hard to roll out, so I rolled it out between 2 pieces of parchment, after flouring the bottom sheet first. I used a pallet knife to lift off my cut outs. My bun tin is buttered, especially around the edges of the holes. I found Pauls mincemeat too moist, and I think this is why most of you are getting leakages, and this will also vary on the size of your pies. Also, brush the edge of the lid with egg, turn it over and place it on your pie, this way, you're not getting the edge of your tin sticky with egg. Some of you cut out a shape instead, which is a good idea. Leave the pies to cool 10 mins, then gently run a blunt end of a knife around each pie, to feel it loosen and turn in the tin, then you know you will be able to lever it out gently, after another 15 mins, to place on cool rack to cool completely. Ps... everybodys large egg sizes, vary, so if your pastry isn't coming together, add a teaspoon of cold water, if its too sticky, it will not harm to add a little flour.
8th Dec, 2017
This pastry recipe is the best one I’ve used for sweet mince pies. Melts in the mouth. Will definitely be my go to recipe.
braithwaite_r@sky.com's picture
23rd Nov, 2017
Love it.. A really great pastry recipe.. My First attempt , but not bad! Next batch should be better.. I left in time suggested but I think it needed a few minutes more. Here goes another batch!
21st Dec, 2016
Firstly, I have to say I have not tried this recipe but will probably use it next year. I have made several batches of the (not so) 'easy mince pies' on this site and consequently had an "Ah ha!" moment which I has totally changed my pastry making. I made one batch of the pastry with my hands which worked perfectly and one with a pastry cutter which came out way too dry and crumbly. So in future I will always 'finish off' the rubbing in with my hands even if I start off with a pastry cutter. In my experience it is too much water which makes pastry tough rather than handling.
Frantic Flapjack
21st Dec, 2016
I've made these mince pies a few times now over the years and after reading the latest comments, I have a few tips which may be helpful. First of all, the recipe is for a muffin tin which as the pastry is quite crumbly, may be a bit big. I would recommend normal size bun tins - you also get more mince pies with these. Next, I would cut the satsuma segments into 3 pieces and grate the apple rather than chop it. It mixes better with the mincemeat if you do this. As for the crumbly pastry, yes it is difficult to handle but if you keep on sprinkling extra flour as you roll, this helps enormously. Purists do say this will dry the pastry but the end result is still good. Lastly, the recipe states to wait until the pies are cold before you remove from the tins. As the juice sometimes leaks out, then if you wait until they are cold the sugar in the juice helps to weld the pies to the tin and getting them out in one piece is almost impossible. I try to take them out after a few minutes out of the oven. I used three bun tins, all varying in quality and age and I found the newest (non-stick) one gave the best results. If you do manage to get an unspoilt pie then it will be well worth it. Hope this helps and Happy Christmas!
14th Dec, 2017
Love ur idea of grating the apple, and chopping satsuma :)
yvetteredwood@gmail.com's picture
17th Dec, 2016
forgot to rate
yvetteredwood@gmail.com's picture
17th Dec, 2016
Very Morish Mince Pies. Followed other people's advice on pastry, cutting into 4 quarters and getting out in batches, rolling out on a floured work surface, didn't need cling film or parchment paper, kitchen chilly room. Worked a dream. I didn't have 610g jar of mince; padded out the 410g jar with 1/4 tub of orange and lemon peel, 150g cranberries, 100g bashed Brazil nuts, added 1/2 tsp nutmeg & cinnamon. With 2 cheeky tbsp of brandy. Mine didn't come out pretty (due how clumsy hands and delicate pastry) but tasted fantastic. Best ever.


Arthur Smythe
15th Dec, 2017
Can I cook the pies halfway, remove them, freeze them, and then finish them off in the oven later?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. We would suggest freezing them once assembled and then cooking from frozen. You'll need to add another 5 - 10 mins to the cooking time.
26th Nov, 2017
Can I freeze these before cooking
goodfoodteam's picture
27th Nov, 2017
Thanks for your question. Yes you can. You'll need to increase the cooking time and cook to ensure they're piping hot in the centre.
22nd Dec, 2015
Do you put one segment of satsuma per pie?
21st Dec, 2015
Do you just put one segment of satsuma per pie?
23rd Nov, 2015
Was going to make these and use mini muffin tins and after cooking and cooling was going to pipe icing and decorate them. Something different for a Xmas nibble.
19th Nov, 2015
Can you freeze these mince pies once cooked
goodfoodteam's picture
10th Dec, 2015
Yes, you can freeze these, pack into a rigid container interleaving layers with baking parchment. They will keep well for 3 months. Thaw at room temperature for a couple of hours and eat cold or warm in the oven before serving.
27th Feb, 2015
My pastry didn't turn good, kept on breaking. How long do you crumble flour and butter. Any suggestion.


Juliet Gormley
22nd Nov, 2014
I made these mince pies using Gluten free plain flour and although the pastry was a bit tricky to deal with,they were absolutely gorgeous....at long last ....a lovely gluten free pastry recipe. I did not put a pastry lid on them but just placed a pastry star on top to allow some of the moisture to evaporate from the pies. I can't recommend this recipe enough....gorgeous !