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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9th Jan, 2017
Not easy to make at all. The time it takes to push the crumbly pastry into each tin is the same as rolling out normal pastry would be . If you had young children it would keep them amused I guess and maybe in their hot little hands the pastry would come together better. The recipe is more like shortbread. They tasted nice but looked a bugger. Will stick with normal pastry and method in future.
26th Dec, 2016
I gave these a go but it was clear that my "dough" was never going to come together enough to just kept crumbling back into a pile of breadcrumbs. In the end I gave up and chucked in an egg and some grated clementine rind, chilled the dough, rolled it and used a pastry everything I wasn't supposed to do according to this recipe. The dough was very short and a bit too pliable but I ended up with the best mince pies I've ever made!
Chris Fox
25th Dec, 2016
Perfect! The first batch was much too sweet! Next batch I didn't use any sugar; I got the feeling that the sugar was there to stick the whole lot together seeing it was not so easy to make as the first. But the result was excellent!
23rd Dec, 2016
Not unbelievably easy. I used a food processor to whizz together the butter and flour, and the 'dough' was more like breadcrumbs. It took a long time for it to turn in to anything tat resembled dough, which was easy to work with. The whole process took me such a long time because you have to painstakingly press out each disc. They were very rich and short once done, but I will go back to old school method of rolling for time sake.
31st Dec, 2016
These are not to be done in a food processor. The warmth from your hand melts the butter and forms the dough. Follow the instructions and it works great.
23rd Dec, 2016
Progress report: Using the paper liners meant the pies came out of the trays perfectly and the paper stripped off the pies easily. Two added benefits of using the liners was that it was easy to spin the 'pie' around inside the mould while forming the shape of the pie case. It was easy to move each finished pie out of the way so I was using the mould hole nearest me all the time. The liners also left a not unpleasant pattern on the pies
22nd Dec, 2016
I have just made these and found them to be really easy!! I used a mixer to make the pastry as it was stated that you couldn't overwork it. Will be making a whole load more once I've got another baking tray, 12 just ain't going to cut it!!
21st Dec, 2016
This is an addendum to a tip I posted earlier. (Thought I would post under 'comment' as folk might not always go to tips as there are so many!) I have made this recipe three times and consequently had an "Ah ha!" moment which has totally changed my pastry making. I made one batch of the pastry with my hands which worked perfectly and one with a pastry cutter which came out way too dry and crumbly. So in future I will always 'finish off' the rubbing in with my hands even if I start off with a pastry cutter. In my experience it is too much water which makes pastry tough rather than handling. The warmth of your hands starts to bring the pastry together and because there is no water added you don't need to worry about over working. And contrary to all we know about pastry making it even seems to work better in a warm kitchen (I noticed one comment from the tropics). I cannot be bothered to craft 2 dozen pies individually but found that by taking a third of the dough at a time I could roll it out easily between a pastry mat and a piece of cling film. The resulting dough has to be handled carefully, cut, slide a knife under to lift and ease in to a pie tin with gentle pressure from the edges -don't poke in the middle. And you can re-roll with impunity, doesn't get tough. Also do butter the tin. A bit of a faff but well worth it, divine. Have finally knocked mother-in-law from her mince pie making pedestal!
21st Dec, 2016
I made these for the first time today. I should have read some comments first because these really are NOT easy to make. I could have rolled out normal pastry and made pies faster. To help get them from the tins, 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 look a bit of a mess to me and are too greasy to eat warm. Overall they are too sweet for us. I won't make them again.
21st Dec, 2016
Made these this morning. I grated the butter when cold but could not get it to bind so added an egg. Greased the pans well as I noted previous mention of sticking and that worked well. Did run out of pastry to top all the tarts. Cooked in the time and definitely look home-made. Very tasty but might not make that way again.


2nd Dec, 2013
I'm making this but the pastry is too dry and doesn't seem to be mixing anymore. Anything I can do?
goodfoodteam's picture
18th Dec, 2013
Hi Jack, If you find the pastry is a little dry while making it you can add a little extra cold water, although don’t add too much or it will make the resulting pastry less crumbly.Best wishes. 
26th Nov, 2013
Why has it taken me so long to get around to trying this recipe? This pastry is absolutely amazing. I used the Prune and Armagnac mincemeat recipe from GF November 2006, but replaced the suet with butter. Fabulous combination. Would give it 5 stars if the site would allow me to.


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