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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26th Dec, 2015
Unbelievably delicious!!!
Alison Grace
26th Dec, 2015
Oh wow! I have never tasted better. I have made five batches of mince pies over the past few days using this recipe, and the outcome has definitely improved with practice each time. I used a 24-hole tray which I believe is the perfect size for mince pies. By the 5th time round, I worked hard to press the pastry around the sides and on the base as thinly as I could without exposing any tin. Also, I felt they looked better without the egg glaze.
26th Dec, 2015
Pastry is to die for!
26th Dec, 2015
Ten out of ten for the person who created this recipe. After years using different recipes I first used this one about six years ago and would never make mince pies any other way. As others have commented, don't try to roll it out. Once the pastry is combined just roll it into the balls and then mould the shapes with your hands. Even my husband loves getting involved. The only thing I do differently is to use more mincemeat and I always grease the patty tins. All my family and friends love these pies. They are the best!
26th Dec, 2015
I am still wondering if the butter available in the UK is a higher moisture content than what we have here in Japan, but relieved to know that other people have had problems with getting the dough to hold together. Guess that is a quirky variation of culinary Schadenfreude: when you are "glad" that other people are having the same difficulty as you. Having found a jar of Robertson's mincemeat (very rare here, needless to say) I was determined to make mince tarts for Christmas dinner. All told the end product was quite yummy in spite of the crumbly dough problem, and they baked to a lovely golden brown in my tabletop convection oven. I think helps to think "shortbread" rather than "pie dough" in this case, so I am going to check out proportions of other shortbread recipes and make some adjustments before next time. P.S. Skipped the egg glaze with no dire consequences and successfully made some topless for the sake of experimentation. Suggest the title be altered from "unbelievably easy" to something else, though.
24th Dec, 2015
Don't attempt, definitely not 'easy'. Pies fall apart and cannot glaze with egg without removing half of the crumbly lid by mistake. Stick to tin and impossible to remove.
24th Dec, 2015
I haven't baked anything for years but just fancied making a batch of mince pies so found this recipe and it worked perfectly. I did combine the ingredients in a food processor simply because I'm not a fan of getting my hands too dirty but other than that followed the recipe to the letter. If they didn't work for you, you're doing something wrong :0)
24th Dec, 2015
This is the 3rd year I have made these and they always go down a treat! The pastry is beautiful and crumbly. I do find it a bit difficult to work with so I add about a tablespoon of water which makes it more workable.
23rd Dec, 2015
Don't attempt these if you're a novice cook, they are definitely NOT the easiest mince pies you've ever made. Stick to the rolling out method. I'm a competent cook and as one other person has said, they are a crumbly mess compared to others I've made. I like to make pretty star etc. pastry tops, but it's impossible to roll this out.
22nd Dec, 2015
Just made these again this year (with shop bought mincemeat) and forgot to follow my own advice of reducing the sugar by half, doh! The pastry really works well in these mince pies, I won't make them with anything else now, but just be wary of the sweetness of the pastry.


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