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

Unbelievably easy mince pies

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(396 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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sarah58
18th Dec, 2016
2.05
Sorry, but never again! Followed the recipe to the letter but no matter how hard I tried my pastry never got to the consistency shown in the video clip and would not stay in a ball. It remained a crumbly mess, and although I did manage to line 12 tins it was impossible to form a lid. In the end I had to scatter clumps all over the tops, which were, of course, impossible to brush with beaten egg (the clumps just came away with the brush!) Because so much of the mixture was scattered all over the tin, the worktop and the floor by this stage, I only just had enough for 12. They tasted fine when they were baked, although 4 of them crumbled when I tried to remove them from the tin (and yes, I did grease the tins first, and leave them to cool for 10 mins after cooking) Far too much hassle and mess so will stick to shop-bought pastry in future.
ginkate30
17th Dec, 2016
2.05
These do taste delicious. However, they DO NOT come out of a normal mince pie tin. I have never had an issue before with home made mince pies but heard about these and thought I'd try them. The pastry is so short it doesn't hold together. What a waste of ingredients and money, I will have to make more. Really disappointed.
chicajules
17th Dec, 2016
5.05
These were simple to make but very difficult to remove from the tin. Next time I will line it with a little butter.
Loopylo
15th Dec, 2016
Freshly out of the oven 30 mins ago......Having read some of the comments I was a little hesitant about making these. I needn't have worried. Absolutely delicious. I made 12 traditional and 6 lemon curd as I personally don't like mincemeat. Yes they may take longer to make but I would honestly say it was well worth it.
Julesie79
15th Dec, 2016
5.05
This is my third year using this recipe and they haven't failed yet. I'm not a pastry expert but if you have a bit of patience with the mixture, it will come together without needing to add anything else; I promise! The lids can be slightly more problematic but I slap them together in my hands and they seem to work most of the time; I find the less I think about it, the easier it is. They taste absolutely delicious. The pastry is lovely and quite biscuity. They taste nothing like the stodgy, overly rich pies that come in packets. The whole family loves them.
Audrie 46
14th Dec, 2016
5.05
This recipe is the best one of all, I add extra chopped walnuts & brandy to my Mince....Its a big favourite with all the family.
thehusk
14th Dec, 2016
5.05
I've made these for years and are so good that they're always requested by my better halve. I cheat and add a tbsp of water to help bind it together, though this year I may experiment further and use amaretto instead of water! What can go wrong?
Julie2017
20th Dec, 2016
I love your amaretto comment - laughed out loud - how were they? Splendid?
LazyDaizy
13th Dec, 2016
Made these for the first time today and was apprehensive about the shortness of the pastry. It does take a while to work into a ball so a bit of patience is needed at this stage but as it is only adding water that makes pastry tough there is no danger of overworking. For the lids I pressed bits out and then used a star cutter and they turned out well.
oldwestie
12th Dec, 2016
5.05
I've made these for a few years now because they are the best - one tip I would share - at step 3 in the above recipe, make the pastry for the lids more workable by adding half the egg to the mix. I also wonder why they only make 18 pies in 2 trays of 12 - I size them up to make 24, eg 300 butter, 467 plain flour, 133 caster sugar, 375 micemeat ( port to taste ?),1 small egg

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