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

Unbelievably easy mince pies

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(435 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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Scrumpy Dog
21st Nov, 2018
I have just used this recipe and I actually patted pastry out and still used cutters. My husband said it’s the best mince pies I have ever made was going to do some more but with a different pastry but I am going to stick with this one
10th Nov, 2018
Just made these for the first time and I’ll be honest, I wasn’t sure how these would come out because the “pasty” is quite crumbly. Make sure the butter is really soft and handle the pasty to soften the butter as much as possible. I pressed the base into a shallow based try and that meant I could tidy the edges and then I worked a tennis ball size of the pasty in my hands to warm it up and then put it on greaseproof paper, put another piece of greaseproof on top, pushed it down and then rolled it between the paper. Worked perfectly and I cut star shaped tops rather than cover them completely. With my oven, I cooked them for about 17 minutes and they come out perfectly. My other half said they were the best mince pies he’s ever had and his mum is a fantastic baker. Definitely worth making and really quick to make.
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.
24th Dec, 2017
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.
22nd Dec, 2017
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!!
21st Dec, 2017
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!
22nd Dec, 2017
Lol yes thats very true!! Just been left with the 25g myself. Happy Xmas!
18th Dec, 2017
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
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 :(


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.
Anne2003's picture
6th Jan, 2018
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
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?
Anne2003's picture
6th Jan, 2018
I line the bottom and the sides of the tin.


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!
17th Aug, 2015
These will keep for far longer than 4 days. 2 weeks in a tin and these are still fine.
21st Dec, 2014
Won a bake off competition with this recipe. I always use mince pie foils as my baking tin has seen better days and always roll out pastry between two sheets of clingfilm. works every time.
23rd Nov, 2014
i prefer rolling the dough so also add some egg yolk.If rolling the dough and it cracks when you put in cake tin what i like to do is use muffin cases.No more greasing tins or mince pies sticking to tin.Also they look pretty good from the indentation of the cases.I also make them the night before i need them chill over night and cook them when needed the next day will need a few more minutes in oven .This is a great recipe which you can tweak to suit your needs.I also sprinkle mine with caster sugar rather than icing sugar.Off to make some now happy baking and a Happy Christmas
22nd Dec, 2013
I made these as a Christmas treat for my colleagues and they went down a storm. I've not really made pastry before and this was very simple. I added 100g of ground almonds at the same time as the sugar. I was unsure how appetising they would look given that the pastry wasn't rolled, but they looked and tasted superb. I didn't have a problem taking them out of the bun tray, but given others have had problems I wondered whether it depends on the type of tray you use? I would definitely recommend, especially for those cooking with children. Happy baking!


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