Two mince pies on a plate, one with a bite out

Unbelievably easy mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(468 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins


Makes 18 pies

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per pie

  • kcal222
  • fat11g
  • saturates7g
  • carbs30g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.26g


  • 225g cold butter, diced



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

  • 350g plain flour



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

  • 100g golden caster sugar
  • 280g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 small egg



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

  • icing sugar, to dust


  1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.

  2. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

  3. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

  4. Spoon 280g mincemeat into the pies.

  5. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. 

  6. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

  7. Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.

  8. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Dec, 2019
This is my go to pastry recipe every year, it’s so versatile. I add one egg yolk and a tablespoon or so of cold water and it rolls out a dream
15th Dec, 2019
Made these last Christmas and again today.They turned out great.Did not use any fluid followed the video I find the forming the pie lids the hardest part, and usually have to fill in the cracks.But worth the effort they taste delicious.
14th Dec, 2019
Absolutely beautiful pastry. 5 out of 5 for taste. Not sure about the 'unbelievably easy' bit though. I followed the recipe exactly and they were a right faff to make. The pastry is so crumbly it's very difficult to work with and it took me ages to make each pie. Not a good recipe to use if you're in a rush!
Emily Hadden's picture
Emily Hadden
9th Dec, 2019
Best mince pie recipe for simplicity and flavour. Added a splash of milk to bring together a bit better and reduced sugar to 80g. Perfect mince pies, I'll use this recipe forever ❤️
Kay Row's picture
Kay Row
8th Dec, 2019
Fantastic mince pies, best I’ve ever tasted! I followed the recipe to the letter and watched the video first. Rub in the butter/ flour mix until it resembles breadcrumbs- this takes a while. The mixture will come together to a degree but is still very crumbly. It’s quite hard to handle, just squash it between your palms to male the lids and patch it where needed. Don’t worry. Mine looked very rustic but once covered with icing sugar, they looked great and tasted so good! You won’t use another mince pie recipe again.
1st Nov, 2019
Best recipe i have found for mince pies - i'm making them again and use this recipe for pastry when making sweet pies. Delicious 5* thank you for posting this.
3rd Feb, 2019
Absolutely love this recipe - have been using it for years and haven’t once had a problem with it. This recipe has even converted my non-mince pie liking friends to eat them!! I follow the recipe exactly and don’t add any extras and always find with lots of kneading, it comes out perfectly! Love, love, love this!
Carol Crochet's picture
Carol Crochet
3rd Jan, 2019
These came out of the oven looking and smelling absolutely delicious but there was one problem —— they won’t come out of the tin ! They are so crumbly that they fall apart when I try to ease them out of the tray !!!
19th Dec, 2018
Made this for the first time and they are delicious! My Dad was extremely impressed with the pastry and he is hard to please! Would definitely recommend watching the video that goes with it and follow every step exactly how she does it, definitely worth the patience.
18th Dec, 2018
To be honest these were tricky and I prefer rolling out pastry so the second time I made them I added an egg to the mixture, despite it saying add no liquid, and these turned out even better! Just as short and crumbly.... the pastry was fantastic!


27th Sep, 2019
Do I use salted or unsalted butter? Thanks
26th Dec, 2018
Great recipe that I've made every year for years. I always make fresh but I've made extra dough that I've put in the fridge. My question is how long can it stay in the fridge and what is the best way to warm up the dough when it's taken out if the fridge ?
goodfoodteam's picture
27th Dec, 2018
Thanks for your question. You can keep the dough for 2 - 3 days in the fridge or freeze it. The best way to soften it, is to bring it back to room temperature by taking it out of the fridge half an hour before you need it.
29th Nov, 2018
Hi I made these last night and put the tray in the freezer so that I could later bag them up to cook at a later date. But I couldn't get them out of the tin! Any tips to ensure I can remove them without breaking them? I did cook them in the end and they were a huge hit so this recipe is a keeper for me
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. We agree! Trying to loosen them from the tin would be tricky so if you're planning to freeze and can spare the tin, we'd suggest just leaving them in there and covering the top. They'll hold their shape better if done in this way.
21st Nov, 2018
Can the pastry be made in an electric mixer? It would be easier to make larger quantities to freeze.
Anne2003's picture
6th Jan, 2018
Great taste!! Made them today. They are perfect for kids. Pressing the pastry in the tins was no problem and putting the pastry lids on the mince was not difficult. So easy to make- including the time they were in the oven, and preparing the pastry and mince it was less then an hour.
24th Dec, 2016
I've made these twice now and they're a nightmare to make! The pastry doesn't even resemble pastry, more like crumble topping. It feels like it needs to be wetter. On the plus side, first time I made them my husband said, "these are the best things you've ever made." :-) But I think to call them unbelievably easy is wrong!
3rd Feb, 2019
Keep kneading and kneading until it all sticks together better. Perseverance is needed, but well worth it! :)
22nd Dec, 2016
How can I get my mince pies out of the patty tins without them breaking up even though I grease the them first?


Sasha24's picture
27th Dec, 2019
Delicious! I make these every year and get some great compliments. Usually put 2/3rds of the amount of sugar in the pastry as the mincemeat is usually very sweet and I find you don't need as much sugar.
13th Dec, 2018
1. Although the recipe says 'cold butter' I think it needs to be nearer to room temperature rather than from the fridge as hand heat then speeds up the boring rubbing into the flour. 2. Also in order to get some equality of size I weigh my pastry dough into 2/3 and 1/3 so that i can more easily work out the 18 pies and 18 lids! Once there this is an unbelievably easy wonderful recipe; moreover with such rich pastry small pies are better than big chunky ones. 3. Rather than pressing into tins I'm trying mini muffin cases this year to avoid breaking the pies as I try to get them out of the tin.
22nd Dec, 2017
Don’t worry about keeping the pastry cold, as you would with regular pastry - the warmth of your hands is vital in making the butter soft enough to bind the mixture together.
18th Dec, 2017
For north american bakers particularly make sure to use ALL PURPOSE FLOUR. I tried it with cake and pastry flour and though it was much easier to handle the finished product was not good - came out doughy.
Nicola McClelland's picture
Nicola McClelland
18th Dec, 2017
DO NOT USE FOOD PROCESSOR, ADD LIQUID, OR ROLL OUT. 1st time I’ve left a comment as some people don’t seem to understand the recipe.....You use your hands as they warm butter, which binds it together. The whole point is that these pies are to be HAND MIXED / WORKED. I’ve been using this recipe myself now for well over 6 years, probably longer, these are fantastic when the instructions are followed correctly, and actually rated 10 STARS from all my friends and family, who are really disappointed if I don’t make enough for them. If it’s traditional pastry you want, then this is not the recipe for you. Happy Holiday to you all nonetheless.
31st Dec, 2016
Reading all the comments on here there is clearly an issue with some people not following the method or recipe. I have been using this recipe for over 5 years now each year I make 12 pies and I use a muffin tin to make extra deep pies. You do not need an egg or milk or water to bind the pastry. It is very important to use your hands when making these pies as the warmth from your hand binds the dough together. I also had to laugh at some comments on "its way to sweet" guys this is short sweet pastry it is supposed to be sweet. Make some other pies if you dont like this recipe! wow The pressing out of the dough is a bit time consuming but its worth the effort. Also you should not grease the tin as there is a ton of butter in the pastry and the pies will lift easily. Just give each pie a slight rotate after removing the tin from the oven. Once they have cooled they just fall out of the tin. If they are sticking then you have done something wrong or the mincemeat has leaked and stuck. They are by far the best pies I have ever tasted and made, they are easy to make but require a bit of effort to make. Dont use food processors!
21st Dec, 2016
To help get the pies from the tins, slowly spin them in the tins while they are hot. The pastry is soft but they will spin. Leave to cool then they come out easily. They are quite greasy so avoid pre greasing the tins.
19th Dec, 2016
Add just a drop of amaretto to the pastry mixture to help it bond a little. Use silicon tray as you can then push the pies out easily and can choose the depth of pie you want.
14th Dec, 2016
Made these for the first time today. A bit fiddly pressing into the tins but they looked fine and tasted fantastic when they came out of oven. If using an Aga, cook on grid shelf at the bottom of roasting oven for 10minutes only.
6th Dec, 2016
Fabulous pastry. Melts in the mouth, ecstatic husband! Agree it is too sweet for me so I reduced the sugar by half. I did not have the patience to individually craft each pie so rolled out about a third at a time between a silicone pastry mat and cling film, then used a cutter. Each piece could be lifted carefully by sliding a knife underneath. It worked fine and any tears were easily patched. Don't be nervous about handling the pastry. (It is water that makes it tough, not overworking).


Want to receive regular food and recipe web notifications from us?