Sweet Shortcrust Pastry Mince Pies

Why You’ll Love This Recipe

I love how easy and quick this recipe is to make, even from scratch. The sweet shortcrust pastry is incredibly tender and only needs a few simple ingredients. These mince pies are perfectly portioned, making them ideal for parties, gifting, or cozy evenings by the fire. And best of all, I can make a big batch in under an hour.

Ingredients

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

For the Sweet Shortcrust Pastry:

• 350 g plain flour

• 230 g butter

• 100 g sugar or icing sugar

• 2 tbsp water or milk

For the Mince Pies:

• 400 g mincemeat

• 1 egg or milk (to wash the pastry)

• 3 tsp demerara sugar (optional)

Directions

To Make the Sweet Shortcrust Pastry:

1. I add the flour and sugar to a food processor (or mix by hand in a bowl) until evenly combined.

2. I add the butter and pulse (or rub in by hand) until the mixture resembles fine breadcrumbs.

3. I mix in water or milk a little at a time until a dough forms, then use my hands to bring it together.

4. I wrap the dough in cling film and chill it in the fridge for at least 15 minutes.

To Assemble and Bake the Mince Pies:

1. I preheat the oven to 180°C (160°C fan / gas mark 4) and lightly grease a mince pie tin.

2. I roll out the chilled pastry on a floured surface to about 5mm thick.

3. Using a 7.5cm fluted cookie cutter, I cut out the bases and press them gently into the tin.

4. I spoon a tablespoon of mincemeat into each base.

5. I brush the edges with a bit of egg or milk, then place a smaller 6–6.8cm lid on top.

6. I gently press to seal and brush the tops with more egg or milk.

7. For a golden crunch, I sprinkle with demerara sugar before baking.

8. I bake for 20 minutes or until the pies are golden and bubbling.

9. Once out of the oven, I let them cool for at least 5 minutes before dusting with icing sugar.

Servings and timing

This recipe makes 24 mince pies and takes just 50 minutes total:

• Prep Time: 15 minutes

• Chill Time: 15 minutes

• Cook Time: 20 minutes

It’s perfect for making in one session or for preparing ahead.

Variations

• Add orange zest or cinnamon to the pastry for a festive flavor twist.

• Top with star-shaped lids for a decorative touch.

• Try puff pastry if I want a lighter texture or something different.

• Add a splash of brandy to the mincemeat for a boozy upgrade.

• Make mini pies using a smaller cutter to serve as bite-sized holiday snacks.

Storage/Reheating

I store these mince pies in an airtight container at room temperature for up to 5 days. If I want to enjoy them warm, I reheat them in the oven at 150°C for about 5–7 minutes. These also freeze really well—I freeze after baking, then reheat from frozen for a freshly baked taste.

FAQs

Can I make the pastry in advance?

Yes, I often make the sweet shortcrust pastry the day before and keep it chilled in the fridge until I’m ready to use it.

Can I use shop-bought mincemeat?

Absolutely—I usually use store-bought for convenience, but homemade works beautifully too.

How do I stop the pastry from sticking?

I make sure to flour the surface and rolling pin well, and chill the pastry so it’s easy to work with.

Can I freeze these mince pies?

Yes, they freeze well baked or unbaked. I just make sure to store them in airtight containers and reheat before serving.

What if my pastry gets too soft?

I simply pop it back into the fridge for a few minutes. I also like to work with half the dough at a time, keeping the other half chilled.

Conclusion

These sweet shortcrust pastry mince pies are the perfect festive bake—crisp, buttery pastry wrapped around rich, spiced mincemeat. I love how versatile they are and how easily they come together. Whether I’m making them for guests, gifting them, or just enjoying them myself with a hot drink, they’re a delicious taste of the holidays.

Sweet Shortcrust Pastry Mince Pies

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• Author: Mia
• Total Time: 50 minutes
• Yield: 24 mince pies
• Diet: Vegetarian

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Description

Deliciously festive mince pies made with buttery sweet shortcrust pastry—easy to make and perfect for holiday baking.

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Ingredients

Sweet Shortcrust Pastry:

350 g plain flour

230 g butter (cold, diced)

100 g sugar or icing sugar

2 tbsp water or milk

Mince Pies Assembly:

400 g mincemeat

1 egg or milk (for brushing pastry)

3 tsp demerara sugar (optional, for topping)

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Instructions

To Make Sweet Shortcrust Pastry:

Add plain flour and sugar to a food processor and pulse to combine.
By hand: mix in a bowl until evenly combined.

Add cold diced butter and pulse until the mixture resembles fine breadcrumbs.
By hand: rub the butter into the flour and sugar until it forms breadcrumbs.

Add water or milk a tablespoon at a time and mix until a dough forms.

Form into a disc, wrap in cling film, and chill in the fridge for at least 15 minutes.

To Make Mince Pies:
5. Preheat oven to 180°C (160°C Fan) / 350°F / Gas Mark 4. Grease a mince pie tin.
6. Roll out chilled pastry on a lightly floured surface to 5mm thickness.
7. Cut out 7.4–7.5 cm rounds for the bases and press them into the tin.
8. Fill each base with 1 tbsp of mincemeat.
9. Cut lids using a 6–6.8 cm fluted cutter.
10. Brush edges with egg or milk and gently seal the lids on top.
11. Brush tops with egg or milk and sprinkle with demerara sugar if desired.
12. Bake for 20 minutes until golden.
13. Cool for at least 5 minutes, then dust with icing sugar and serve.

Notes

If pastry softens while working, return it to the fridge to firm up.

For ease, divide dough into two portions and keep one half chilled while working with the other.

Adjust lid shapes with stars or other festive cutters for variation.

Pastry can be made in advance and stored chilled for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert, Snack, Christmas Recipes, Baking
• Method: Baking
• Cuisine: British