Two mince pies on a plate, one with a bite out

Unbelievably easy mince pies

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(437 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins


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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  • 225g cold butter, diced



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

  • 350g plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g golden caster sugar
  • 280g mincemeat
    Deep-filled mince pie cut up



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

  • 1 small egg



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

  • icing sugar, to dust


  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.

  2. 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.

  3. 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.

  4. Spoon 280g mincemeat into the pies.

  5. 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. 

  6. 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).

  7. Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.

  8. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

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Comments, questions and tips

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3rd Feb, 2019
Absolutely love this recipe - have been using it for years and haven’t once had a problem with it. This recipe has even converted my non-mince pie liking friends to eat them!! I follow the recipe exactly and don’t add any extras and always find with lots of kneading, it comes out perfectly! Love, love, love this!
Carol Crochet's picture
Carol Crochet
3rd Jan, 2019
These came out of the oven looking and smelling absolutely delicious but there was one problem —— they won’t come out of the tin ! They are so crumbly that they fall apart when I try to ease them out of the tray !!!
19th Dec, 2018
Made this for the first time and they are delicious! My Dad was extremely impressed with the pastry and he is hard to please! Would definitely recommend watching the video that goes with it and follow every step exactly how she does it, definitely worth the patience.
18th Dec, 2018
To be honest these were tricky and I prefer rolling out pastry so the second time I made them I added an egg to the mixture, despite it saying add no liquid, and these turned out even better! Just as short and crumbly.... the pastry was fantastic!
Leigh Jones's picture
Leigh Jones
14th Dec, 2018
These are the best mince pies ever. You have to follow the recipe exactly. No water, no egg and especially no rolling the pastry! You squash a ball of pastry into each section on the baking tin. I found by flattening a small ball of pastry in the palm of my hand I can easily make the top. I agree they take a little longer to make but they are so worth the effort. Stunning. It's the only mince pie recipe I will ever make.
Gabriola's picture
11th Dec, 2018
Just made these for the first time - stunning! Like anything you try the first time, they take a little longer, but next time they will be quick and easy. It would seem that only one other person commenting understood the recipe. It's essential to stick to it - to the letter. Cold butter (your hands warm it and bring the mixture together - be sure to work it properly). No water. No egg yolks. No rolling. And it's so simple to just press the mixture into the tin and pat the the tops into shape. It's impossible not to try one as soon as they've cooled sufficiently - which leads me to advise serving well warmed. Delicious!
20th Dec, 2018
Not as easy as the pro makes it look I stuck with the method used no water and they turned out okay.But I found it hard forming the cases and their tops.Will make again.Good Luck be brave,stick with it and improvise as you go.Also need to add they taste absolutely delicious.And my rating should read five stars for that.
8th Dec, 2018
So delicious!! Although I do agree with others the pastry is a bit fiddly. I tried just rolling with my hands but the pastry was too crumbly. In the end I added a little water to bring it together and flattened it out with my hands and rolled it then used cutter. Trying to mould the pie with your hands is tricky. The pastry is absolutely delicious and I will definitely be making these again .
Laura Keyes's picture
Laura Keyes
29th Nov, 2018
This recipe is a bit of a faff but definitely worth sticking with. I used cold butter and chucked everything in a food processor, adding 1 tbsp of cold water to help bind. I then rolled the pastry between two sheets of greaseproof as people suggested and then used cutters. This was a lot more time consuming than other recipes (as I found it was easier to roll enough pastry for one case into a ball and then roll, repeating for each case) but once you get the hang of it it becomes quicker. I’ve made them 3 times now- the second time the lids came off which was rectified the third time by using egg to stick them together. The mince pies have had such great feedback and the ‘pastry’ has such a lovely taste and texture that I can’t imagine ever using a different recipe again. My mum even described them as “gorgeous” and she’s a good judge!
Ian White's picture
Ian White
27th Nov, 2018
just tryed this recipe thought i had done something wrong as i wanted to roll pastry out,kept crumbling,I used a mini cupcake baking tray then used a plastic teaspoon to push the pastry around each hole,managed to roll out some of the pastry for the lids,was expecting a disaster,how wrong I was all came out perfect and tasted gorgeous,will deffo use this recipe in future


26th Dec, 2018
Great recipe that I've made every year for years. I always make fresh but I've made extra dough that I've put in the fridge. My question is how long can it stay in the fridge and what is the best way to warm up the dough when it's taken out if the fridge ?
goodfoodteam's picture
27th Dec, 2018
Thanks for your question. You can keep the dough for 2 - 3 days in the fridge or freeze it. The best way to soften it, is to bring it back to room temperature by taking it out of the fridge half an hour before you need it.
29th Nov, 2018
Hi I made these last night and put the tray in the freezer so that I could later bag them up to cook at a later date. But I couldn't get them out of the tin! Any tips to ensure I can remove them without breaking them? I did cook them in the end and they were a huge hit so this recipe is a keeper for me
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. We agree! Trying to loosen them from the tin would be tricky so if you're planning to freeze and can spare the tin, we'd suggest just leaving them in there and covering the top. They'll hold their shape better if done in this way.
21st Nov, 2018
Can the pastry be made in an electric mixer? It would be easier to make larger quantities to freeze.
Anne2003's picture
6th Jan, 2018
Great taste!! Made them today. They are perfect for kids. Pressing the pastry in the tins was no problem and putting the pastry lids on the mince was not difficult. So easy to make- including the time they were in the oven, and preparing the pastry and mince it was less then an hour.
24th Dec, 2016
I've made these twice now and they're a nightmare to make! The pastry doesn't even resemble pastry, more like crumble topping. It feels like it needs to be wetter. On the plus side, first time I made them my husband said, "these are the best things you've ever made." :-) But I think to call them unbelievably easy is wrong!
3rd Feb, 2019
Keep kneading and kneading until it all sticks together better. Perseverance is needed, but well worth it! :)
22nd Dec, 2016
How can I get my mince pies out of the patty tins without them breaking up even though I grease the them first?
Anne2003's picture
6th Jan, 2018
They way I did it was gently to use a palette knife at the edges and then take them out. I hope this is helpful for you.


13th Dec, 2018
1. Although the recipe says 'cold butter' I think it needs to be nearer to room temperature rather than from the fridge as hand heat then speeds up the boring rubbing into the flour. 2. Also in order to get some equality of size I weigh my pastry dough into 2/3 and 1/3 so that i can more easily work out the 18 pies and 18 lids! Once there this is an unbelievably easy wonderful recipe; moreover with such rich pastry small pies are better than big chunky ones. 3. Rather than pressing into tins I'm trying mini muffin cases this year to avoid breaking the pies as I try to get them out of the tin.
22nd Dec, 2017
Don’t worry about keeping the pastry cold, as you would with regular pastry - the warmth of your hands is vital in making the butter soft enough to bind the mixture together.
18th Dec, 2017
For north american bakers particularly make sure to use ALL PURPOSE FLOUR. I tried it with cake and pastry flour and though it was much easier to handle the finished product was not good - came out doughy.
Nicola McClelland's picture
Nicola McClelland
18th Dec, 2017
DO NOT USE FOOD PROCESSOR, ADD LIQUID, OR ROLL OUT. 1st time I’ve left a comment as some people don’t seem to understand the recipe.....You use your hands as they warm butter, which binds it together. The whole point is that these pies are to be HAND MIXED / WORKED. I’ve been using this recipe myself now for well over 6 years, probably longer, these are fantastic when the instructions are followed correctly, and actually rated 10 STARS from all my friends and family, who are really disappointed if I don’t make enough for them. If it’s traditional pastry you want, then this is not the recipe for you. Happy Holiday to you all nonetheless.
31st Dec, 2016
Reading all the comments on here there is clearly an issue with some people not following the method or recipe. I have been using this recipe for over 5 years now each year I make 12 pies and I use a muffin tin to make extra deep pies. You do not need an egg or milk or water to bind the pastry. It is very important to use your hands when making these pies as the warmth from your hand binds the dough together. I also had to laugh at some comments on "its way to sweet" guys this is short sweet pastry it is supposed to be sweet. Make some other pies if you dont like this recipe! wow The pressing out of the dough is a bit time consuming but its worth the effort. Also you should not grease the tin as there is a ton of butter in the pastry and the pies will lift easily. Just give each pie a slight rotate after removing the tin from the oven. Once they have cooled they just fall out of the tin. If they are sticking then you have done something wrong or the mincemeat has leaked and stuck. They are by far the best pies I have ever tasted and made, they are easy to make but require a bit of effort to make. Dont use food processors!
21st Dec, 2016
To help get the pies from the tins, slowly spin them in the tins while they are hot. The pastry is soft but they will spin. Leave to cool then they come out easily. They are quite greasy so avoid pre greasing the tins.
19th Dec, 2016
Add just a drop of amaretto to the pastry mixture to help it bond a little. Use silicon tray as you can then push the pies out easily and can choose the depth of pie you want.
14th Dec, 2016
Made these for the first time today. A bit fiddly pressing into the tins but they looked fine and tasted fantastic when they came out of oven. If using an Aga, cook on grid shelf at the bottom of roasting oven for 10minutes only.
6th Dec, 2016
Fabulous pastry. Melts in the mouth, ecstatic husband! Agree it is too sweet for me so I reduced the sugar by half. I did not have the patience to individually craft each pie so rolled out about a third at a time between a silicone pastry mat and cling film, then used a cutter. Each piece could be lifted carefully by sliding a knife underneath. It worked fine and any tears were easily patched. Don't be nervous about handling the pastry. (It is water that makes it tough, not overworking).
3rd Feb, 2016
Reduced the sugar by 50% and added the zest of a large orange to the flour. My wife found the pastry too sweet previously. Liked the subtle addition the zest made.


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