Classic Homemade Mince Pies

Buttery, golden shortcrust pastry filled with rich, spiced mincemeat — the ultimate British Christmas treat. Simple to make and impossible to resist!

What goes into a mince pie?

A mince pie is shortcrust pastry filled with mincemeat, topped with a lid or a pastry star and baked until golden. Despite the name, there’s no meat in it these days. Mincemeat is dried fruit, apple, spices and suet or butter, often with a splash of brandy, left to steep until it’s thick and sticky.

Which pastry should you use?

Shortcrust is the classic, and it’s what we use here. It’s crisp, crumbly and holds its shape. All-butter gives the best flavour. Puff pastry works too and makes a lighter, flakier pie, but it can go soggy under a wet filling.

Short on time?

You can make these the easy way. A block of shop-bought shortcrust and a jar of good mincemeat get you a batch in about half an hour. Cut stars from the trimmings instead of full lids and nobody will mind. To lift jarred mincemeat, stir in some orange zest and a splash of brandy.

Classic Homemade Mince Pies

Buttery, golden shortcrust pastry filled with rich, spiced mincemeat — the ultimate British Christmas treat. Simple to make and impossible to resist!

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: British

Ingredients Method Notes

Ingredients

  

• 225 g Plain Flour
• 150 g Cold Unsalted Butter Cubed
• 50 g Icing Sugar Plus extra for dusting
• 1 egg Yolk
• 2 tbsp Cold Water
• 400 g Good Quality Mincemeat
• 1 tbsp Milk For Brushing

Method

 

1. Step 1 — Make the pastry

   Sift the flour into a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough just comes together — don't overwork it! Wrap in cling film and chill in the fridge for 30 minutes.
2. Step 2 — Preheat the oven

   Preheat your oven to 200°C (180°C fan / Gas Mark 6). Lightly grease a 12-hole shallow bun tin.
3. Step 3 — Roll and cut the pastry

   On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Using a round cutter (about 8cm), cut out 12 circles for the bases and press them gently into the tin. Re-roll the trimmings and cut 12 smaller circles or star shapes for the lids.
4. Step 4 — Fill the pies

   Spoon a heaped teaspoon of mincemeat into each pastry case — don't overfill or the mincemeat will bubble over the edges. Place your pastry lids or stars on top and press the edges lightly to seal. Brush the tops with milk.
5. Step 5 — Bake

   Bake in the preheated oven for 15–18 minutes until the pastry is golden and crisp.
6. Step 6 — Cool and serve

   Leave the mince pies to cool in the tin for 5 minutes, then transfer to a wire rack. Dust generously with icing sugar and serve warm or at room temperature.

Notes

• Keep everything cold — warm butter is the enemy of good pastry.
• Don’t overfill — a heaped teaspoon of mincemeat is plenty.
• Star lids look gorgeous dusted with icing sugar and don’t need sealing.
• Upgrade your mincemeat — stir in a splash of brandy or some orange zest for a homemade touch.
• Make ahead — these freeze brilliantly once baked. Reheat at 180°C for 8 minutes from frozen.