Deep-filled mince pies on paper cases

Simple mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 30 mins Cook: 15 mins


Makes 12

For a real treat this Christmas, try Sara's generously filled mince pies with a cup of tea. They are made with a no-need-to-roll pastry that is similar to shortbread

Nutrition and extra info

  • Freeze before baking

Nutrition: per serving

  • kcal367
  • fat17g
  • saturates11g
  • carbs53g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g cold butter, chopped



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 350g plain flour
  • 100g icing sugar, plus extra for dusting
  • 410g jar mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…


  1. Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball – you don’t need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.

  2. Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases – it won’t completely fill them.

  3. Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.

  4. Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Dec, 2017
These turned out very well. I always add the zest of an orange and a dollop of brandy to the mincemeat first for extra flavour.
3rd Dec, 2015
The deeper filled the better. If you are a fan of Mince Pies why not check out our Mince Pie Club web site here:
20th Dec, 2012
Definitely five stars
20th Dec, 2012
I agree with Shaz, follow the method and they work perfectly and gently roll the pastry discs between two sheets of clingfilm. This is my third year of making these and I have solved the difficulty of getting them out of the tins by putting a strip of baking parchment in each hole - works a treat.
11th Dec, 2012
I followed niocom's advice regarding self-raising flour & adding a tablespoon of water to the pastry. Turned out beautifully. Sure to impress my new man. Thanks, niocom!
11th Dec, 2011
Made these mince pies again, I did get it to work not adding water, but I do prefer to add 3/4 tablespoons of water. I find the texture is easier to manage and they are still very delicious! I also tried a batch with SR flour, they were very nice, but not really mince pies like the traditional ones, a bit more caky. Will always use this recipe for my mince pies, I also bake for others and I am really pleased with the outcome. Thank you Sara
10th Dec, 2011
Made these mince pies, but added water, I couldn't get the mixture to bind together into a ball, probably didn't try long enough. Must say they were really delicious!! Will try them again tomorrow!
7th Dec, 2011
Both looked and tasted great. Were devoured very quickly!
7th Dec, 2011
I use self-raising flour and a tablespoon of water and that seems to cure the flakyness. Also, I would agree with Shaz about roling it out. I use plenty of flour in place of 'clingfilm' but cellotape two skewers either side of the area i'm using to role the pastry. Using a wide 'fondant' rolling pin over the skewers the pastry is an even thickness. I then cut the pastry bases and tops. I found that rolling them and pressing them in by hand - they break or are uneven - and therefore fall apart when handled.
29th Nov, 2011
The secret to working with this "viennese" type pastry is to roll it out between two sheets of clingfilm. As with other pastry, do not put this one in the fridge first but roll straight away. If you follow the above method they will turn out beautiful, actually the nicest ones I've ever made.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?