Sugar-dusted mince pie parcels

Sugar-dusted mince pie parcels

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(8 ratings)

Prep: 15 mins Cook: 20 mins


Makes 15-20

Want freshly baked, homemade mince pies without the hassle of lining tins? Try our easiest ever version

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal327
  • fat15g
  • saturates6g
  • carbs46g
  • sugars23g
  • fibre1g
  • protein4g
  • salt0.53g
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  • 2 x 375g sheets ready-rolled shortcrust pastry (bring them out of fridge about 15 mins before you want to use them)
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • about 300g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 egg, beaten with a fork



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

  • 140g caster sugar
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


  1. Heat oven to 200C/180C fan/gas 6. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out just a touch bigger. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.

  2. Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.

  3. While the pies are baking, mix sugar and cinnamon on a plate. When done lift the pies, a few at a time, carefully into the sugar and gently turn to coat.

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Comments, questions and tips

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kasiakoczwara's picture
10th Mar, 2015
Super fast, super easy AND super tasty! We've got a keeper! :)
6th Jan, 2015
I found this recipe to be more of a faff than making mince pies in the traditional manner. Maybe my pastry was too warm or something, but the parcels were very messy and not at all beautiful. I found the whole thing more hassle than it was worth, although the were tasty. The next batch I made traditionally and sprinkled with cinnamon suger - easy and delicious!
28th Nov, 2013
Mmm, great success, I used base of shortcrust and top of puff pastry, lovely and light!
17th Dec, 2011
Good quick version of mince pies! I advise not egging the outside as the sugar doesnt stick as well as without the egg wash!
22nd Dec, 2010
I used my Ravioli maker and it was quite easy to turn out these cookies. Although, they looked great, the taste was not what I had expected. Will make them again, but add some small chopped apples to the filling and roll in the Cinnamon Sugar BEFORE I bake them.
19th Dec, 2010
Very quick and easy. Cinnamon sugar tasted great on the outside.
16th Dec, 2010
I made these using puff pastry, (didnt realise as the pastry was frozen and in a clear bag) they were great, my son said they were the best he had ever tasted. Will make again for sure.
14th Dec, 2010
Made a batch of these and they look delicious. Only half cooked as I thought I'd freeze (most of) them and finish cooking them when I'm ready to serve so they're nice and fresh. My problem is they seem to be coming apart round the edges even though I pinched the edges, so the mincemeat is coming out... Must have done something wrong. Maybe too big a dollop of mincemeat?? Nice alternative to traditional mince pies though and I like the sound of the sugar/cinammon coating.
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