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

Unbelievably easy mince pies

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(395 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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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
16th Jan, 2017
Finally found the time to make these after hearing them discussed by Chris Evans on radio 2 before Christmas. I have never made mince pies before, nor any other type of pie for that matter, so I did follow the method to the letter. They were quite time consuming, you need to rub and rub the pastry until your hands are cramping and then rub them some more again! Eventually it does become a consistency that easily forms into balls and can be squashed into a normal cupcake tray. I didn't grease the tray, somebody's tip of twisting them carefully after 5-10mins of cooling down afterwards worked really well. They are fragile though. I made the lids by patting in the palm of my hand. They easily bonded with the pie base. The pastry is like a shortbread consistency and is crumbly. People who say they are too sweet should perhaps look at their mincemeat mixture. Given the lack of rolling pin and cutters they aren't the nicest looking mince pies, but I blame myself for that rather than the recipe! They do taste lovely.


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.
goodfoodteam's picture
8th Dec, 2014
Hi hangleav thanks for your question, you're absolutely right, pop a small ball of pastry into each of the holes in the tins and then gently press the pastry with your fingers to line the base and sides. Then add the mincemeat followed by a pastry lid. Hope this helps. 
5th Dec, 2014
Just made these ...added a bit of water. Popped pies in fridge while waiting for oven temp. to come up....after cooking ,left in tin to cool a bit and they came out beautifully. Look very homemade ...taste delicious.yum...making another batch to freeze. Q. Do I defrost to cook ? Or can they go straight into the oven ?
goodfoodteam's picture
8th Dec, 2014
Hi rosettabanana best thing to do is to freeze them in the tin before baking. Once they are fully frozen you can carefully release them from the tin and transfer them to a freezer bag or box. When you want to cook them just put the frozen mince pies back in the tin to cook from frozen, add an extra 5 mins to the cooking time. If you have already baked the mince pies and then frozen them you'll need to fully defrost them first before warming them through. 
17th Nov, 2014
Hi, I'm confused about the timing of freezing the pies. So they are frozen before they are baked? Does that mean you have to freeze the whole pie tin as well?
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. Yes you can freeze them in the tin. If you need to use it in the meantime, once they are fully frozen you can carefully release them from the tin and transfer them to a bag or box. Put back in the tin to cook.
14th Dec, 2013
If I chose to freeze these, would I bake them from frozen or defrost first?? Thank you in advance :)


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!