Unbelievably easy mince pies

Unbelievably easy mince pies

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(382 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. 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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12th Dec, 2016
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
11th Dec, 2016
Absolute rubbish - the recipe was OK to follow the mince pies looked fine, but mine are concreted into the tins and will not come out! I think they will have to be spooned out and eaten in a bowl with custard! I have never had a mince pie stick in the tin before what is the problem with these? The pastry is so short and crumbly that they just fall apart. Where did I go wrong?
11th Dec, 2016
Superb and dead easy! I've never made mince pies before. I really don't know what other people are complaining about, the pastry (which I have made before, but not like this) was fabulous. It held together perfectly, it was the exact right amount for eighteen pies & lids and took the egg wash just fine. They were absolutely delicious. Beginners luck? Maybe, but I'll be doing them again before Christmas. They took 30 minutes from weighing out ingredients to going into the oven.
11th Dec, 2016
This has to be the most frustrating recipe I have ever followed. It is far easier and ten times quicker to make a pastry you can roll out. The pastry in this recipe does not hold together and subsequently is very difficult to press into your tins. If you are a novice at pastry a far easier solution is to buy ready rolled sweet shortcrust pastry and spend the time and effort making your own mincemeat which is much, much easier!
9th Dec, 2016
Far from being easy, these mince pies were a nightmare to make! The dough does not hold together and most of mine ended up either on the floor or the worktop.It is impossible to brush egg on top of the crumbly tops. Having said that, they did taste good but probably because I used home made mincemeat.
12th Dec, 2016
when you get to step 3 in the recipe add half the egg whipped into the dough to make it more workable for making the lids, I also add port to the mincemeat
11th Dec, 2016
Totally agree, have commented above!
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!!
8th Dec, 2016
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!
7th Dec, 2016
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....


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