Puff pastry mince pies on a cake stand and one on a plate with a bite taken out

Puff pastry mince pies

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(4 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins


Serves 12

Bake easy mince pies using ready-made puff pastry and a jar of mincemeat. You can perk up a shop-bought filling, too, with orange zest and a splash of brandy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (12)

  • kcal321
  • fat16g
  • saturates7g
  • carbs38g
  • sugars21g
  • fibre2g
  • protein4g
  • salt0.6g
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  • butter for greasing



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

  • plain flour for dusting
  • 2 x 320g sheets all-butter puff pastry
  • 350g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 2 eggs, beaten



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

  • demerara sugar to sprinkle


  1. Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin. 

  2. Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour. 

  3. Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray. 

  4. Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.

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Comments, questions and tips

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Harry11L's picture
1st Dec, 2017
Great Recipe :)
23rd Oct, 2019
I’m assuming where it says 1 1/2 tbsp of mincemeat it actually means 1 1/2 tsp as I ran out of mincemeat after just a few pies and the filling burst out of the pastry in the oven?
goodfoodteam's picture
10th Nov, 2019
We're sorry to hear you ran out of mincemeat. For this recipe, you need to use a tablespoon measure and ensure it's level rather than heaped. We hope this helps.
Carole H
16th Nov, 2018
Just wondering if these can be frozen once cooked or is it best to freeze uncooked?
goodfoodteam's picture
19th Nov, 2018
Thanks for your question. We haven't marked this as a freezable recipe but if you do want to do so, we'd recommend freezing before putting them in the oven. Cook them from frozen, adding roughly another 10 mins to the cooking time.
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