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

Unbelievably easy mince pies

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(393 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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23rd Nov, 2010
Did these today, never made mince pies before and they tasted delicious! I did add a little beaten egg and I did grease the tins. They were perfect.
22nd Nov, 2010
Gorgeous mince pies!! very easy pastry to make and handle, didn't stick at all and a lovely crispy biscuity texture. I ran out of mince meat so i filled the remaining cases with lemon curd, Yummy!!
21st Nov, 2010
Best mince pies ever, have not used another recipe in over 2 years!
21st Nov, 2010
A great recipe for those who struggle when handling pastry
21st Nov, 2010
I make these mince pies every year and every one who has them loves them. I have the butter at room temp' makes it a lot easer to mold and move about if you can't fill the 18 cups, I use Duerr's luxury 1881 mincemeat which has cherrys sherry and brandy in it, and if you want to make 24 you need ; 225g butter, 350g flour, 100g sugar, and a larger bowl to mix it in,can be hard work, but worth the effort! yum.
20th Nov, 2010
Yummy scrummy mince pies - went down a treat with my lot!! Have tried several ways to stop them sticking, and found that using strips of greaseproof paper works well, or baking in cake cases. Will be making many more!!!
20th Nov, 2010
My boyfriend loved the crumbly texture of these but it was quite a dry mixture and tricky to work with if you're not a pro. I haven't tried adding beaten egg but find that if you line the tins with a strip of greaseproof paper, you can simply lift out the pies one by one - it works well.
19th Nov, 2010
Wow, fabulous pastry, rich and buttery. I found the pastry very crumbly eventhough I added half the egg so I didnt even attempt to roll it out and just squashed it into the tin. I wont buy another mince pie, these are by far the best I've tasted.
17th Nov, 2010
Fantasic ! Simple but perfect mince pies every time
16th Nov, 2010
These are bloomin' lovely! I will not be buying any from the shops again. I also used an egg in the pastry and was pleased with the result. Lovely light and crumbly pastry - delicious!


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