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Mince pie on a plate with a forkful taken out

Mince pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

  • Freezable
Nutrition: per serving
low insalt0.05g


  • 1 large jar mincemeat (about 600g)
  • 2 satsumas, segmented
  • 1 apple, finely chopped
  • zest 1 lemon
  • little icing sugar, for dusting

For the pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing


  • STEP 1

    Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

  • STEP 2

    Add 125g caster sugar and 1 large beaten egg, and mix together.

  • STEP 3

    Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

  • STEP 4

    Wrap the pastry in cling film and chill for 10 mins.

  • STEP 5

    Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

  • STEP 6

    Heat oven to 220C/200C fan/gas 7.

  • STEP 7

    Roll out the pastry to 3mm thick.

  • STEP 8

    Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

  • STEP 9

    Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

  • STEP 10

    Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Try this exciting twist on classic mince pies from our sister title

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4.6 out of 5.181 ratings

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