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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corporal nobbs
7th Dec, 2016
Thanks Orlando, I think you're a pleasure to listen to on the radio, very inspiring and your recipes are lovely x
12th Nov, 2016
Just made some. Used food processor to mix all together but halved sugar. So I had a batch of crumble mixture which I gathered up in my hands bit by bit and moulded into individual ball shapes. Needs warm hands. I found this easy as there is plenty of butter in this recipe which, when kneaded, binds the crumbs together. If it doesnt come together in your hands at first, keep kneading until it does then pat with palms into flat rounds. The rounds will not be perfect but once in patty tin they can be pressed into shape. Once filled with mincemeat repeat procedure to put the tops on. I did find it fiddly at first but then 'got it' and they turned out wonderful. I did grease patty tins with a little lard and I didn't bother with egg wash but might try it next time. I did wait 5 to 10 minutes and they came out of tins very easily. Will now make more and will use this method for other types of fruit pies.
24th Oct, 2016
My favourite mince pies ever!
29th Jul, 2016
I'm a good cook, but a hopeless baker, yet I found this amazing! Completely idiot-proof and delicious
1st Jul, 2016
SOOO good!. This recipe was a lifesaver- I really can't be bothered these days with rolling out pastry, so this is perfect. The pastry is so tasty as well, much better than the sugary ones you get in the shop!
30th Dec, 2015
I made these today in a cold kitchen with butter straight from the fridge. It took a long time for the pastry to warm up enough to come together, but once it did everything was really easy. The pies are very delicate when they come out of tin, and will break easily so they need to be left to firm up as they cool. These are seriously buttery though - a little too much for my taste.
28th Dec, 2015
This recipe name is a bit of a misnomer - I wouldn't call them "unbelievably easy" at all. The mix is basically shortbread and doesn't form a traditional pastry without a great deal of patience - and you have to handle it as little as possible to ensure it stays light as it is shortbread-based. That said, time, patience and perseverance ensured that the cooked end result (with homemade mincemeat) is the best home-made mince pies we've ever eaten. Really easy to remove from the mini-muffin tin I used and the pastry is sweet, buttery and melt-in-the-mouth delicious. Wouldn't hesitate to use this recipe again as DEFINITELY worth the effort.
28th Dec, 2015
I'm not sure I would call these unbelievably easy! It was quite hard to get the pastry to come together and took perseverance! Was easy and quite fun to push them into the tins and they looked good when they came out of the oven. However, they would not come out of the tin and I only had 50% intact. There are definitely easy recipes that are just as tasty.
27th Dec, 2015
Very good pastry indeed. Thanks to jokelly, I rolled out the pastry between two sheets of cling film, so it was much easier than other people mention. After mixing the ingredients, put the dough in the fridge, it got too hard to handle. After some minutes at room temperature it was just right. Made it with Jewelled mincemeat, also from this website, the best mincemeat ever, btw. Will make it again, definitely.
26th Dec, 2015
Unbelievably delicious!!!


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