Mince Pies

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of homemade comfort and luxurious flavor. The shortcrust pastry is tender and golden, while the mincemeat filling is generously spiced and deeply satisfying. I can customize the lids—stars, rounds, or festive cut-outs—and I can even make these in advance. They’re ideal for gifting, entertaining, or simply enjoying on a cozy winter afternoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 300 g plain flour

• 50 g caster sugar

• ¼ tsp cinnamon (optional)

• 180 g unsalted butter, cold

• ½ tsp orange extract (optional)

• 1 large egg

• 625 g mincemeat (homemade or shop-bought)

Directions

1. I start by combining the flour, caster sugar, and cinnamon in a mixing bowl—or I pulse them together in a food processor.

2. I add the cold butter and mix (or pulse) until the texture resembles fine breadcrumbs.

3. I stir in the egg and orange extract, then bring the mixture together with my hands to form a smooth dough.

4. I wrap the dough in clingfilm and chill it for 30 minutes in the fridge.

5. While the dough chills, I preheat the oven to 200°C Fan (425°F / Gas Mark 7) and lightly grease a muffin or cupcake tin.

6. I roll out the pastry to about 2mm thickness and cut out 10cm rounds for the pie bases.

7. I press each base into the tin and spoon in the mincemeat filling.

8. I roll out the remaining dough and cut 7cm rounds or festive star shapes for the lids. For round lids, I cut a small slit in the center to allow steam to escape.

9. I place the lids on top and bake for 20–25 minutes, until the pies are golden and bubbling.

10. I let them cool in the tin for 10 minutes before removing and serving, dusted with icing sugar if I like.

Servings and timing

This recipe makes 12 mince pies and takes about 1 hour 35 minutes in total:

• Prep Time: 45 minutes

• Chilling Time: 30 minutes

• Cook Time: 20 minutes

Variations

• Use ready-made pastry if I’m short on time—shortcrust works best.

• Add chopped nuts or dried cranberries to the mincemeat for extra texture.

• Spice up the pastry with a pinch of nutmeg or mixed spice.

• Make them vegan by using plant-based butter and egg replacer, along with vegan mincemeat.

• Add a brandy butter topping for serving, or drizzle with icing for a sweet glaze.

Storage/Reheating

I store these mince pies in an airtight container in a cool place for 5 to 7 days. To reheat, I pop them in a preheated oven at 150°C (300°F) for about 5–7 minutes until warmed through. They also freeze well—just wrap them individually and store for up to 3 months. I reheat from frozen or let them thaw before warming.

FAQs

Can I freeze these mince pies?

Yes, I freeze them either before baking (assembled and uncooked) or after they’re baked and cooled. They reheat beautifully from frozen.

Can I make the pastry ahead of time?

Absolutely—I make the dough up to 2 days in advance and keep it chilled until ready to roll and use.

Do I need to blind bake the pastry?

No, there’s no need to blind bake. The pastry bakes perfectly with the filling in place.

What kind of mincemeat should I use?

I usually use shop-bought mincemeat for convenience, but homemade works just as well and adds a personal touch.

Can I make these without orange extract or cinnamon?

Of course—I leave them out if I prefer a simpler pastry. The base recipe is still delicious.

Conclusion

These mince pies are a timeless Christmas treat that I look forward to baking every holiday season. With a rich, festive filling and buttery pastry, they bring a sense of warmth and tradition to any gathering. Whether I keep them classic or add my own twist, they always deliver that nostalgic, comforting flavor that makes Christmas feel truly magical.

Mince Pies

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• Author: Mia
• Total Time: 1 hour 35 minutes
• Yield: 12 mince pies
• Diet: Vegetarian

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Description

A classic British Christmas treat made with buttery shortcrust pastry and rich, fruity mincemeat—perfect for festive baking and sharing.

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Ingredients

300 g plain flour

50 g caster sugar

¼ tsp cinnamon (optional)

180 g unsalted butter, cold

½ tsp orange extract (optional)

1 large egg

625 g mincemeat (homemade or shop-bought)

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Instructions

In a mixing bowl, combine plain flour, caster sugar, and cinnamon (if using).

Add the butter and rub it into the flour mixture with your fingertips or pulse in a food processor until it resembles fine breadcrumbs.

Add the egg and orange extract. Mix until it comes together to form a dough. Shape into a disc, wrap in clingfilm, and chill for 30 minutes.

Preheat oven to 200°C Fan / 425°F / Gas Mark 7. Lightly grease a muffin tin and add strips of baking paper for easy removal.

Roll out the dough on a floured surface to about 2mm thickness. Cut out 10cm rounds and press into the tin to form the pie bases.

Fill each base with mincemeat.

Roll out the remaining dough and cut out 7cm lids or stars. Place on top of the pies. If using round lids, cut a slit in the top for steam to escape.

Bake for 20–25 minutes or until golden and bubbling.

Cool in the tin for 10 minutes, then remove using baking paper strips.

Dust with icing sugar before serving.

Notes

Use cold butter or baking spread (like Stork) for best pastry texture.

Cinnamon and orange extract in the pastry are optional but add festive flavor.

You can use store-bought pastry and/or mincemeat for convenience.

Weigh ingredients with digital scales for best accuracy and results.

Always use proper measuring spoons (not eating utensils) for teaspoons and tablespoons.

Store in an airtight container at room temperature for 5–7 days.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert, Christmas Recipes, Baking
• Method: Baking
• Cuisine: British