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

Unbelievably easy mince pies

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(435 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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21st Dec, 2007
I made these for the guys at work and everybody loved them! Very very easy - recipe only makes about 10 but that could have been becasue I ate half the raw pastry mixture!! Wouldn't change anything about this recipe expect to multiply it by atleast 20 to last the next few days. Happy Christmas.
21st Dec, 2007
The taste was great, as even the pastry on its own is delicious, but it was very difficult to work with. I wish I had added egg too and rolled it out. It actually took longer than with ordinary shortcrust pastry.
19th Dec, 2007
End result is fantastic but I found dough hard to work with. Took me about 45 minutes to make 9 pies (I halved the recipe). Need to make sure dough is well handled so it doesn't crumble. Will make them again in small batches.
18th Dec, 2007
The most fantastic mince pies.......the pastry is devine!!
17th Dec, 2007
Perfect and delicious everytime.
16th Dec, 2007
I'm very glad that I read all of the comments up here! This is a very easy recipe but I do think that it needs a tiny bit of water. Everyone I made these for loved them and I'm just about to make another two batches!
13th Dec, 2007
These are the easiest mince pies ever. I blitz the pastry in a food processer then knead the dough and shape into the non stick tin while watching a Christmas movie!! I've been told that I cannot visit people this year without a large stock of these mince pies! Do try them, you'll never use another recipe again
12th Dec, 2007
This recipe is brilliant! It is so easy such a relief that it doesn't involve and rolling out. the recipe made 12 pies not 18, but i was told by everybody that ate one that it was the best mince pie they had ever had!
12th Dec, 2007
So easy to make you cannot go wrong. I would add a bit of the beaten egg to the mixture as mine came out slightly too dry. Yum!
8th Dec, 2007
The family agreed these were the best mince pies we've had although they looked abit messy but fine once dusted with icing sugar! Make sure you use top quality mincemeat or add some brandy to the mice meat. I did find the pastry needed half a beaten egg to bind it and its neater to roll the pastry out and use a pastry cutter. I only got 16 out of the mixture Delicious !


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