Unbelievably easy mince pies

Unbelievably easy mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(391 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 225g cold butter, diced
    Butter

    Butter

    butt-err

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

  • 350g plain flour
    Flour

    Flour

    fl-ow-er

    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

    Mincemeat

    mins-meet

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

  • 1 small egg
    Eggs

    Egg

    egg

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

  • icing sugar, to dust

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Kareena Chapman's picture
Kareena Chapman
17th Jan, 2018
Ok so first time these don't seem easy and are definitely more time consuming than normal pastry! Basically you are making a "shortbread" pastry. Now made three times as my family keep asking for them despite my first thoughts that they would be awful! Make sure your butter is really soft and you can use a processor to mix, then tip into a bowl and knead together. I do push into the tin but then roll the lids between two sheets of greaseproof paper - I found making just 12 to start with makes sure you don't run out before topping, don't worry if the pastry is thick as it's basically biscuit so isn't dry. You don't need to add any extra egg or milk if you makes sure the butter is soft and they taste amazing, well worth the extra time and you can't overmix like normal pastry.
hettyrose
24th Dec, 2017
5.05
I discovered this recipe a few years ago, and make them every year now. I don't like to just press the pastry into the tin, I like to roll it out, but I have found a way that is easier to do. I take a ball of the pastry and place it between two sheets of greaseproof/baking paper, and I flatten it slightly. Then I roll it out, still between the two sheets. I cut out the circle using a fluted scone cutter (big enough to nicely fit my bun tray) and I ease the pastry off the paper by sliding a palette knife under it. Once you have done this a few times it becomes much easier, and makes for a neater pie. It is a bit more of a faff than ordinary pastry, but it's so utterly delicious that I would never go back to any other. Don't be put off, give it a go, you will be glad you did.
HC1
22nd Dec, 2017
5.05
I have just made this again, second time in one week!! Second time I chucked flour, butter and sugar all in food mixer. Whizzed it up in 2 mins and came out perfect ball of pastry. Just made this recipe even easier!!
hatonon
21st Dec, 2017
5.05
I use this recipe every year and always get great results - the most delicious, buttery, crumbly, melt in the mouth mince pies. Every year I also wonder to myself why the recipe isn't based on a full 250g pack of butter. That leftover 25g is just plain annoying!
HC1
22nd Dec, 2017
5.05
Lol yes thats very true!! Just been left with the 25g myself. Happy Xmas!
cathyongaliano
18th Dec, 2017
5.05
For north american bakers particularly make sure to use ALL PURPOSE FLOUR. Don't be tempted to use the cake and pastry flour which is too fine and produces a doughy pastry.
Nicola McClelland's picture
Nicola McClelland
18th Dec, 2017
5.05
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.
Carole Budgen's picture
Carole Budgen
17th Dec, 2017
Just awful! Too much butter for this amount of flour and then too crumbly to do anything with. Followed the instructions exactly but had to add 2 egg yolks to get it to come together. Very disappointed- took far longer than making sweet pastry and rolling and cutting out. The pies look really messy and not in a good homemade way. Ramming the pastry into the tins goes against everything I know about working with pastry. If you read through the comments you will see even those who liked them had to adjust to make it work -eg greasing the tins or adding egg. Not impressed :(
Mary G
12th Dec, 2017
5.05
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!!
Jivefeva24
11th Dec, 2017
5.05
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.

Pages

Anne2003's picture
Anne2003
6th Jan, 2018
3.8
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.
SChurchman
24th Dec, 2016
2.55
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!
chessenigma
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
Anne2003
6th Jan, 2018
3.8
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.
goodfoodteam's picture
goodfoodteam
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.
suekilbey
17th Dec, 2016
2.55
How on earth are you supposed to get them out of the tin ? Made them twice now and stuck both times.
Anne2003's picture
Anne2003
6th Jan, 2018
3.8
You could try using a palette knife at the edges and then very gently lift them out of the tin with the knife. It proved to be very helpful for me.
goodfoodteam's picture
goodfoodteam
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.
DMalin
7th Dec, 2016
Would these work with 1/2 butter & 1/2 lard?
goodfoodteam's picture
goodfoodteam
9th Dec, 2016
We haven't tested this recipe with lard but we don't see why not!

Pages

Chris_N
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.
cathyongaliano
18th Dec, 2017
5.05
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
5.05
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.
bLaZeR666_uk
31st Dec, 2016
5.05
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!
David1957
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.
Alig1961
19th Dec, 2016
5.05
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.
libsunder
14th Dec, 2016
5.05
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.
cathyongaliano
6th Dec, 2016
5.05
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).
Waylaid
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.
Beginner14
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

Pages