Unbelievably easy mince pies

Unbelievably easy mince pies

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(372 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
  • 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. 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.

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Comments, questions and tips

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4th Dec, 2012
I've made these mince pies for several years now and eveyone loves them. I make the pies in silicone cases and they look like Mr. Kipling but that's where the similarity ends - they taste wonderful. I mould the pastry into the cases and of course being silicone they are removed without any effort - brilliant
4th Dec, 2012
Made these, taking the advice of greasing the tin prior to cooking as well as adding half a beaten egg to the mixture to bind it. Absolutely beautiful! I made 14 large mince pies, using a muffin tin. Will definitely make again.
3rd Dec, 2012
I have just made another batch of these mince pies and put in the freezer ready for Christmas. They don't last long in our house!!!! As I said before, they are so scrummy - best mince pies in the whole world and would thoroughly recommend this recipe - can't go wrong.
3rd Dec, 2012
Superb recipe! I used a little cornflour to make up the full amount of flour (about 50g) and I used slightly smaller and shallower tins so I got 24 pies. We are eating our way through the first 12 and the others are in the freezer. The pies are absolutely to die for and come out of the tins very easily. I did make sure that the tins were well greased and the pies slipped out perfectly. Don't hesitate to make these, I am keeping the second 12 pies for a pre-Christmas party for my neighbours but I will probably have to make more!!!
3rd Dec, 2012
I've been making these mince pies since the recipe was first published in the Good Food Magazine and they have been a success every time. I dread to think how many dozen I have made since!! Everyone says they are the best mince pies they have ever tasted and many have even been converted to liking mince pies when they hadn't liked them before. After lots of practise I now always make the pastry in my food processor and finish it off by hand. I have never added anything to it and I find it easily rolls out instead of the fiddly method in the recipe. When I roll the pastry out and use a normal sized bun tin I can get 22 mince pies out of the quantities given. I always add cherries, sultanas and booze to shop bought mince meat and regularly grate marzipan on top of it before putting the pastry lids on. Can't rave enough about these - I always have some in my freezer to bake if needed at the last minute as they cook well from frozen too.
2nd Dec, 2012
Made these yesterday. Followed the recipe for the pastry exactly. Then made mini mince pies with a flaked almond topping. Came out of the tin easily and tasted delicious. Very crisp pastry.
28th Nov, 2012
Perfect mince pies every time! I get asked to make these every year and its normally multiple batches as they go down so well! Recipe has never failed me. Add a tiny amount of orange juice to the pastry to bring it together but judt a drop. Lovely crumbly pastry. Can be a bit difficult to roll out etc but its worth it for the end result!
27th Nov, 2012
I used granulated white sugar as I didn't have any caster or golden caster but they really are the best mince pies I have ever tired! I presume they would be even better if I used the right ingredients...
26th Nov, 2012
Wow! The best mince pies ever!
25th Nov, 2012
Very very easy and the nicest mince pies I have ever had!


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