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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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.
20th Dec, 2016
Have been making these for the past 4 years and they always go down incredibly well! It is a shortbready mixture and quite crumbly so definitely needs a good quality flour and the egg to make it easier to work with. I roll it out very slowly and use fluted pastry cutters for the base and lid, crimping together once filled. I do grease the tins lightly first. I dust with golden caster sugar before leaving them for their last 5 mins in the oven and then let them cool in the tins before popping out with a teaspoon later. They always look and taste better than shop bought!
20th Dec, 2016
Having read all the comments on this recipe I approached this task with much trepidation. I followed the recipe to the gram, processed the dough in a food processor and then hand kneaded. I thought the dough was a fantastic consistency... rather like plasticine ( does that still exist) and I suspect much of my success was due to temperature. Its about 30 to 32 here today in Kuala Lumpur. Pressing the dough into the moulds was a breeze and with a bit of practice went well. As someone else said the dough is bomb-proof. Normally making pastry in the tropics is a nightmare. I made the pies in two identical greased teflon muffin trays. The first tray popped out easily. The second tray... 100% failure. Next batch I plan to use paper liners.
19th Dec, 2016
Makes the most gorgeous crumbly pastry. I find it much quicker to roll it out though rather than pushing into the tin. A bit of butter did the trick to stop the pies sticking.
19th Dec, 2016
I've made mince pies using this recipe for a few years running, and I have found it to be a very forgiving and easy recipe. I've got them down to a fine art now so here are my tips: I use silicone muffin tins for deep filled mince pies, add a very little cold water to the mix to help it bind and make it more pliable (I can even roll it out in order to use decorative cutters on it) and I leave them to cool in the tins for at least 10 minutes before trying to take them out. If you take them out too early they *will* fall apart! I've never had a dud batch since doing the above. I sometimes add a little vanilla to the pastry, or substitute some ground almonds for some of the flour, just as a change. Hope this helps!
18th Dec, 2016
Waste of good ingredients. Wrong type of pastry for pies. Absolutely delicious, mind you. Quick and easy to make too. The problem is the stability of the pastry once the pies have cooked. Due to the shortness of the pastry the pies are very delicate, extremely difficult to get out of the tin in one piece and subsequently fall apart as you eat them. Won't be making this recipe again.
24th Dec, 2016
I'm sorry they didn't work for you but I have to say I'm pleased someone else is having the same problem with the pastry as I am!! I kept re-reading the recipe to see which liquid I had obviously left out of it but I had followed it to a tee and it's still like crumble mixture.
18th Dec, 2016
I tried this after hearing about the recipe on Radio 2. Sadly, I won't be making it again. The pastry was hard to work and very crumbly when pressing into the tins. The pies were virtually impossible to remove from their 'nests' and only a few emerged in one piece. The pastry tasted way too sweet although it was very crumbly. The only saving grace was that my shop-bought mincemeat which I'd added port, orange zest and crystallised ginger tasted ace!
18th Dec, 2016
The name of these is definitely wrong and needs to be changed! I will start off by saying they taste amazing BUT they are far from easy. The ingredients may be simple but the whole process of pushing the mixture into the tins is so time consuming! After doing 12 mince pies there was enough for doing another 12 but I couldn't be bothered so made one large pie bottom and put apples in instead. I thought i would have a problem with getting the pies from the tin but they came out ok but it was impossible to brush on the egg before they went in the oven as the mix was far too crumbly. They taste better than the normal mince pies but it's so much easier to make the pastry that rolls!
18th Dec, 2016
No, no, no! The problem with these is that they are not made with pastry and there is a reason why mincepies are made with pastry. These are mince meat filled shortbreads. Never again, to much sugar and too buttery, luckily I make my own mincemeat otherwise they would be a sickly mess.


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