Mincemeat custard pies

Mincemeat custard pies

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(21 ratings)

Prep: 10 mins Cook: 10 mins


Makes 16-18 pies
If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

Nutrition and extra info

Nutrition: per pie (for 16)

  • kcal169
  • fat11g
  • saturates3g
  • carbs16g
  • sugars7g
  • fibre0g
  • protein4g
  • salt0.22g


  • 2 x 150g/5oz pots Devon custard
  • 6 level tbsp ground almonds
  • 375g pack ready-rolled puff pastry
  • 16-18 tsp mincemeat (about half a 410g/14oz jar)
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • flaked almonds, for scattering
  • icing sugar, for dusting


  1. Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.

  2. Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

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Comments, questions and tips

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9th Dec, 2010
Delicious....easy to make and turned out perfect (it helps to grease your muffin tin with plenty of melted butter to prevent from sticking).Will definately make again......
18th Dec, 2009
Easy to make and tasted fab!
15th Dec, 2009
these were fabulous they were all eaten before they were even cold!!! Light, easy to make and delicious will definitely make again.
12th Dec, 2009
Easy to make, and very tasty. Think I will be making these again throughout the year!
4th Dec, 2009
I made these last Christmas and they were a huge success and looking forward to making them again this year. Maggie
17th Nov, 2009
These went down a storm in our house last year and have already had a request for them this year. so I shall be making tons of them. Once made do you think I could freeze them and then heat a bit before serving? Would the custard stand up to this? Also has anyone tried them with any other pastry?
13th Oct, 2009
These are brilliant! Delicious and everybody loved them. I made 8 batches last Christmas and they were devoured instantly. Even my mum who usually only says 'just the one' ate 6.
13th Oct, 2009
Mine looked quite messy, nothing like the picture but still delicious. Will make again.
25th Jul, 2009
These were delicious but next time in order to get the right balance with the filling and pastry I will use a deeper tins.
18th Feb, 2009
If using shortbread pastry cook these at 180C for 25 mins. They come out perfect and no mess!


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