Jewelled mince pies

Jewelled mince pies

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(15 ratings)

Prep: 1 hr - 1 hr, 15 mins Plus 30 mins chilling

More effort

Makes about 18
Step up the quality of your mince pies with this melt-in-the-mouth recipe

Nutrition and extra info

  • Freezable


  • kcal149
  • fat9g
  • saturates4g
  • carbs15g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.17g
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  • 225g plain flour
  • 50g ground almond
  • 140g butter, cut into small pieces



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

  • grated zest of 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g golden caster sugar
  • 1 egg yolk

For the filling and decoration

  • 200g Jewelled mincemeat (see link below)
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 egg white, lightly whisked
  • golden caster and icing sugar, for dusting


  1. Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.

  2. Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds – they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.

  3. Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.

  4. Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

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Comments, questions and tips

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17th Dec, 2019
Made these yesterday afternoon ...absolutely delicious melt in the mouth pastry ! As mentioned previously pastry is initially v crumbly to work with but once you have kneaded it a little after it has rested in the fridge you can successfully roll it out ! Used Robertson’s mincemeat as always ...these mince pies are soo good made 20 and they all disappeared over the course of the evening !!
Frances Claire
17th Dec, 2016
I love the pastry recipe for these mince pies. I skipped making my own mincemeat and found you need around 500g of shop-bought for this amount of pastry. Mine took 13 mins in the oven and made 19.
23rd Dec, 2014
I recently also made these for a group of carol singers stopping at my house .. They were much loved!
15th Dec, 2014
I made this about a week ago with ordinary mincemeat instead. They are delicious and were gone in half a week (it made 22) . Definitely an impressive alternative to the classic mince pie, and no mess in the oven or the cake tin afterwards which is a first. I would certainly recommend this to anyone searching for a decent mince pie recipe. But I think these are the best mince pies I've made!
RosieVimes's picture
6th Feb, 2014
Made this recipe the Christmas before last and it was a big hit! The pastry has a wonderful flavour and texture to it, and holds together well once cooked. The pastry is a little difficult to work with when moulding the pies into shape, but stick with it and you'll be very pleased with the results! Goes well with the Jewelled Mincemeat recipe also on this site.
17th Nov, 2013
I make this pastry every year and consequently my mince pies never last long. My relatives now make sure I'm plenty stocked up with mincemeat as they demand so many! Although this year I've just made the BBC GF Boozy mincemeat, which smells and tastes delicious!
thecherub's picture
12th Dec, 2011
We really liked these but the pastry was a bit of a nightmare to use. I was worried it was going to be a disaster but the end result was worth all the mess we made making these! Very yummy, the orange really makes it.
29th Nov, 2011
Very sweet and moreish. Made these tonight and was very pleased, as this was my 1st attempt @ a mince pie ever, and will be definitely be making more of these!
13th Nov, 2011
These are fantastic!! The pastry is amazing, I took a batch to work and everyone commented these were the best mince pies they had ever had....even my other half that dislikes mince pies loved them!!! I used Tesco's Finest Mincemeat and added some chopped Pecans and dried Apricots....scrummy!! Can't wait to make them again!!
7th Oct, 2011
These sound yummy but just wondered how long they keep for....


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