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

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
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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.

  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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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.
Charlotte Hart
10th Dec, 2017
5.05
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!
Alyper
9th Dec, 2017
5.05
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!
YukaL
8th Dec, 2017
4.05
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!
indius
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
4.05
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.
garydoo
21st Nov, 2017
5.05
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.
janetnick
18th Nov, 2017
5.05
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.
alifpunk
20th Feb, 2017
This look delicious thanks for share recipes

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goodfoodteam's picture
goodfoodteam
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. 
rosettabanana
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
goodfoodteam
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. 
karli
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
goodfoodteam
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.
Elle01527
14th Dec, 2013
If I chose to freeze these, would I bake them from frozen or defrost first?? Thank you in advance :)
Jackconway0108
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
goodfoodteam
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. 
Clovecooks
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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