Unbelievably easy mince pies

Unbelievably easy mince pies

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(382 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. 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.

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Comments, questions and tips

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Mary G
12th Dec, 2017
Can't imagine how I have missed this recipe until now! It is the answer to prayer for someone who can't make pastry for toffee. Easy to make and I love the rustic look. Made the dough in the food processor and definitely recommend greasing the tins. I was worried that the pies would collapse in removing them from the tin but leaving them to cool for a generous 5 minutes and with the help of a slim pointed knife they came out perfectly. Brilliant, I shall never fear a mince pie again!!
11th Dec, 2017
These were easy to make and tasted delicious. Used the egg to combine the ingredients and rolled out pastry and used a cutter. This made the 18 as suggested in the details. Friends and family say they are the best they have had. Usually i am no good at making pastry so this was a real triumph for me will do it again and use the pastry to make apple pie.
Charlotte Hart
10th Dec, 2017
I used a food processor to make the pastry, following the recipe quantities exactly, and it was easy. I also rolled the pastry for a neater look. It broke up a bit as I rolled it but I didn't stress I just stuck it back together. I'm sure my mother-in-law was turning in her grave! It made 18 easily. They were delicious, lovely biscuity pastry. The only problem is, they were so good I've now got the job of making them forever!
9th Dec, 2017
Wonderful. Pay attention to the instructions to knead - which is actually squashing and pressing, and with the warmth of your hands everything combines well. I also put in a little more butter, just 10g or so. These are family favourites, the second year running. Never again ordinary pastry tarts!
8th Dec, 2017
The first time I baked mince pies and it came out nicely. I used my hands to make pastry as I didn't have 2 of 12 holes patty tins, the dough became quite sticky but I added plain flour and managed to make 10 mince pies. I'll try to make it look better next time, nice and easy recipe!
4th Dec, 2017
These are not at all easy to make! The 'pastry' is far too crumbly and won't come together, pressing it into the tins is a pain and it says it makes 18 but there wasn't enough left to put tops on all of them... I'm quite disappointed I won't be making these again!
Fiona Mally
2nd Dec, 2017
I will admit I couldn’t face just pressing the pastry into the tin as I’m a neat freak and love good presentation. HOWEVER, this pastry is incredible if you roll it and cut it as usual. I add about 4 tbsp water to the mix at the end and it comes together beautifully. It makes the most beautifully short and flakey textured cases. I’ve used my slight variation on this recipe for 5 years and am always asked to make these mince pies year after year as they are so delicious.
21st Nov, 2017
These initially aren't as easy as they are made out to be. Getting the pastry balls pressed into the tins and creating the right size lids is awkward. However, once you get the hang of it, then you get on a roll and it's easy enough. I will say, they are a huge hit, my family loves them and any visitors. I've had requests put in at the start of October this year to ensure I bake some!! I'm going to try bake and freeze, see how I get on with that as there is high demand.
18th Nov, 2017
Best mince pies that I have ever made. Takes a bit of time to press the pastry into the moulds but well worth the effort. Used a round bottom mince pie tin which probably helped with this. No problem removing them from the tin.
20th Feb, 2017
This look delicious thanks for share recipes


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!
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?
goodfoodteam's picture
24th Dec, 2016
Sorry to hear you've had problems getting the mince pies out. The pastry wants to be fairly thick - a good £1 coin thickness without any gaps so that the filling doesn't leak out and stick. Extra greasing will help too (although the butter content in the pastry should be sufficient) and definitely a non-stick mince pie tin. Leave to cool for 5 mins, then take them out. You can use a thin knife or palette knife to help you ease them of the tin. Hope that helps if you decide to make them again.
17th Dec, 2016
How on earth are you supposed to get them out of the tin ? Made them twice now and stuck both times.
goodfoodteam's picture
20th Dec, 2016
Sorry to hear that. The butter in the pastry should prevent sticking so we're wondering if some of the filling leaked out? If not, then we'd suggest greasing the tin a little to help things along.
7th Dec, 2016
Would these work with 1/2 butter & 1/2 lard?
goodfoodteam's picture
9th Dec, 2016
We haven't tested this recipe with lard but we don't see why not!
22nd Dec, 2015
Salted or unsalted butter?
21st Dec, 2015
Is it salted or unsalted butter?
7th Dec, 2014
I don't understand this bit: 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. If I put a small walnut-sized ball of pastry in to the tin and then spoon the mincemeat over it, I won't get a pie. Does it mean just line the bottom and side of each hole with pastry?


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.
23rd Dec, 2015
I have never made mince pies but this was so easy and I was apprehensive about just pushing the dough into as it was crumbly. But it does fix together and they are delicious.. I will never buy mince pies again.. This recipe is saved for life and I use a cake release spray on all my baking which made them release so easy
casshie's picture
15th Dec, 2015
I add grated orange zest and mixed spice to the flour when mixing it in with the butter then squeeze some orange juice into it to bring it together. It doesn't make it rollable but a bit more pliable. And tastes fantastic!
12th Dec, 2015
PLEASE READ THE INSTRUCTIONS ON THIS RECIPE!!! This is not (repeat NOT) a pastry that you roll out. If you try to do that, you will fail. It is a crumble pastry, not unlike the stuff you put onto apple crumble, and you just have to squash it into the cases. It will look horrible until cooked but just trust it, follow the recipe, and leave the pies in the tins for 10 mins to cool and harden before trying to remove from the tins. Oh and grease the tins first. For the lids, I work it a bit between my palms to create the flat lids but if they go on in several pieces, it doesn't matter. This is the most delicious mince pie recipe you will ever use and it IS easy, but only if you don't try to go all posh with it.....
30th Nov, 2015
I've been using this recipe for the last three years, they are lovely but I've always found the pastry a bit difficult to work with... Until this year! Here are my tips: 1. I substitute 50g of the flour for 50g ground almonds. Tastes divine! 2. I do step one - combine butter, flour (and ground almonds in my case) in a food processor. It gives me bread crumb texture in seconds and I don't end up with pastry in my fingernails! As it starts to stick together I tip into a bowl and knead in the sugar. It seems to combine better/a bit less crumbly. And much quicker! 3. I found pressing pastry into shape took ages. Now I roll it between 2 sheets of cling film and cut out tops and bottoms with cutters. Quicker and much easier! 4. Some people have said they are difficult to get out of the tin. I've never had this problem. I've never pre-greased the tin. I can only imagine it's because I have some newish nonstick tins. Do leave them to firm up for about 10 minutes though otherwise they break do break up. I agree with some comments that the pastry is a bit sweet. I am yet to try less sugar. Pretty much perfect as they are and now I'm using the techniques above I'll be able to make even more!