Unbelievably easy mince pies

Unbelievably easy mince pies

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(374 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. 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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Jojotown
8th Dec, 2016
Did this recipe took me 20 mins to make the pastry and get it into my silicone 'tin' pastry was a little strange to work with and I expected my first attempt to be a disaster but they were amazing. No sticking as used silicone and they came out so easily and in one piece. Will add a little more mincemeat in my next batch but the pastry is so lovely that it doesn't matter if you put a tiny amount in. My husband asked me if I wanted constructive criticism before he ate one and then couldn't give me any!!
katie_robson
8th Dec, 2016
3.8
Followed this recipe yesterday as my first ever mince pie bake! Easy to follow however the pastry is quite difficult to work with and it is very time consuming pressing it into the tins! Recipe makes 18 smaller sized mince pies - not huge deep filled ones. The end result was delicious though so may have to make them again when I have a spare hour!
Dinki112
7th Dec, 2016
1.3
Tried this recipe on Sunday after all the hype on radio 2. Never again!! The pastry was a nightmare to work with as it was so very crumbly and after eventually getting them into the tins and looking presentable, which took an age, they stuck and were very difficult to get out! Would agree that they tasted great however I have used other recipes that also tasted lovely and were much easier and faster to make. Not for me I'm afraid....
caw100
7th Dec, 2016
2.55
Didn't find them easy to make at all! Did one lot in 12 hole tin. Took forever, struggled to get some out of tin. They looked awful, but they did taste lovely. With my leftover pastry I made them in a mini muffin tin, which has a presser to push the mix in to the holes/mold. I then sprinkled crumble on top of the mincemeat. That worked better, but still not worth the effort of the pastry for me personally.
anthonyrat1969
7th Dec, 2016
5.05
Easy to make, but I did have trouble with getting the pastry to form. My fault really, not using non stick patty tins. I did make it in 2 batches, so used baking paper to line the tins 2nd time round and that worked great. Also found it easier to squash/form the lids on baking paper. I will do half the quantity next as only I like them :-)
RachelAnn22
4th Dec, 2016
2.55
I tried a half-quantity to see what they were like after hearing about this on Radio 2 this week. Found them quite easy to make. The 'pastry' was lovely and crisp but way too sweet. Will go back to the traditional method for my next batch, sorry.
Debzydoodle
4th Dec, 2016
1.3
Made these today with my 2 children. I really struggled with this pastry, it was way too crumbly no matter how much I tried! Made no where near 18 (perhaps I'd got them too thick?) and now they're all stuck in the tin, although the bits I've broken off to try taste good :( they took a good while to make too. Won't be using this recipe again, sorry.
van1968
1st Dec, 2016
This has been my go to recipe for the last two years. Follow the recipe do not add any liquid to the pastry. Just take your time gently pressing the pastry into your tin NO NEED TO ROLL, I usually make mine whilst watching tv as it is a bit time consuming but well worth the effort.
Jeffna8
1st Dec, 2016
Oh. My. Goodness. Just made these after hearing Chris Evans rave about them. He wasn't wrong. Followed the recipe exactly but made 12 instead of 18, meaning pastry was a little thick... but that was my own fault! Easy, not quick, but well worth it.
Malrose39
30th Nov, 2016
Listened to this article on Radio2 on way to work this morning and thought I'm goin got give that a go. If it's good enough for Mr and Mrs Evans, then it's good enough for me. Followed recipe to the letter and got exactly 18 beautiful, crumbly, melt in the mouth mince pies out of the pastry... Hubster says they are scrummy and has already sampled... The tops could be a bit neater (I'm a firm believer in practice makes perfect though), so will make again without doubt and perfect the tops...

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