Make-ahead mince pies

Make-ahead mince pies

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Prep: 20 mins Cook: 20 mins


Makes 12

It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease

Nutrition and extra info

  • Freezable


  • kcal259
  • fat13g
  • saturates5g
  • carbs34g
  • sugars14g
  • fibre1g
  • protein3g
  • salt0.45g
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  • 500g block shortcrust pastry
  • plain flour, for dusting
  • 250g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • granulated sugar, for sprinkling


  1. Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.

  2. Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.

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Comments, questions and tips

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20th Dec, 2012
Sorry, but it was EXACTLY what I was looking for. Cheating but still homemade. And I also plan to freeze in trays then transfer to plastic containers once frozen. That way I can have 100 mince pies ready to go for 'mince pie and mulled wine afternoon' on Christmas eve. Have had a test run and they look and taste homemade so thanks to author x
24th Feb, 2012
It's hardly 'hating' the person. I like James Martin, he's a fab chef. I go on this site to look for recipes to make from scratch and was disappointed that it wasn't made from scratch - that's all. Especially due to the fact that it was by James Martin. Disappointment, not hate. I must say I did find another recipe on this site that did make the pastry from scratch and it was gorgeous :)
spottycups's picture
3rd Dec, 2011
I see what people mean about them not being completely homemade BUT this 'recipe' is also linked to his recipe for mincemeat so if you make the mincemeat and use shop bought pastry it's not completely cheating is it :p Also, I'm planning to do this but rather than abandoning my trays in the freezer til Christmas I think I'll freeze the pies in the trays then transfer to boxes - they should then hold their shape and I'll have my trays free for other things :)
30th Nov, 2011
I like the idea of making mince pies ahead of time and then popping them in the oven the day they are needed. I normally spend all day Christmas eve making mince pies, and half of them go bad before I get to eat them all. I actually like the idea and for people that don't have the time, or know-how to make good pastry (I couldn't until I finally found a good recipe this year) store bought pastry is not a bad idea, So please don't hate on the person posting the recipe, he or she is just trying to help. Rather than hating post something that is equal to this recipe.
30th Nov, 2011
what is this is this cake or fat foot XD
29th Nov, 2011
I agree with the above comments. Hardly homemade. And not very practical to shove your trays in the freezer for "up to three months" is it!
29th Nov, 2011
I agree with the above comments. Hardly homemade. And not very practical to shove your trays in the freezer for "up to three months" is it!
23rd Nov, 2011
Agree with all the above comments. Thought this was about homemade!
23rd Sep, 2011
Hardly a the pastry, buy the mincemeat and ta-dah! Thought a chef would've at least made his own pastry :(
whitechoco84's picture
15th Dec, 2010


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