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

Unbelievably easy mince pies

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(397 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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5th Dec, 2007
Since this recipe was published in Good Food Magazine I have not used any other. It is the quickest, most delicious and most popular one I have made. Ever. Utterly brilliant.
2nd Dec, 2007
have since found if you add half a beaten egg to the pastry you can then roll it out which makes it much easier and i managed to make two dozen pies
30th Nov, 2007
This recipe is fantastic! After reading the comments about the pies getting stuck in the tins I made sure I greased my tins. The pies were incredibly easy to make and taste out of this world - far superior to shop bought mince pies. A big hit in my family!
19th Nov, 2007
i dont find these that easy to make then can be awful to get out the bun tins,but they are worth it as they taste great especially with "boozy mincemeat,my husband and son both love them
16th Nov, 2007
The taste is delicious but I could only make 12 pies(I used a muffin tin) And I had a little trouble getting them out in one piece, the broken ones we polished off immediatly and they were quite good
14th Nov, 2007
Best mince pies Ive ever tasted. I will never try another recipe.
13th Nov, 2007
I am so surprised there are no ratings or comments for this recipe - it is just so simple and the results are fantastic. I have a success every time and often use the pastry for other sweets. Fill a pre-cooked pastry case with confectioners custard .... WOW
17th Dec, 2014
just made these and they are fantastic! crumbly melt in the mouth and so easy!! thanks


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