In Britain, Christmas does not really start until the first tray of mince pies comes out of the oven. These small, sweet pastries filled with spiced dried fruit are easier to make than they look. This beginner-friendly mince pies recipe uses a simple shortcrust pastry and either a jar of good mincemeat or a quick homemade filling, so you can turn out a batch of 12 in about an hour.
What Is in a Mince Pie?
Despite the name, modern mince pies usually contain no meat. The filling, called mincemeat, is a mix of raisins, currants, sultanas, candied peel, apple, sugar, spices and fat, often with a splash of brandy. Centuries ago, the recipe did include minced meat, which is where the name comes from. Over time the meat disappeared and the fruit and spices took over. English Heritage has a short history of mince pies if you are curious.
One thing to check: many shop-bought mincemeats still use beef suet. If you are cooking for vegetarians, look for a jar labelled vegetarian, or use the homemade filling below.
Mince Pies Recipe: Ingredients
Makes 12 pies. Prep 35 minutes, chill 20 minutes, bake 15 to 20 minutes.
Shortcrust pastry
- 2 cups (250 g) all-purpose or plain flour, plus extra for dusting
- 1/2 cup plus 1 tbsp (125 g) cold unsalted butter, cubed
- 2 tbsp (25 g) caster or superfine sugar
- A pinch of salt
- 1 egg yolk
- 3 to 4 tbsp ice-cold water
Filling
- 1 jar (about 14 oz or 400 g) good-quality mincemeat, or the homemade filling below
- Zest of 1 small orange, to freshen up shop-bought mincemeat (optional)
To finish
- 1 beaten egg or a little milk, for brushing
- Powdered or icing sugar, for dusting
Equipment
A 12-hole shallow bun tin or muffin tin, a round cutter of about 3 inches (7.5 cm) and a smaller round or star cutter of about 2.5 inches (6 cm).
Quick Homemade Mincemeat (Optional)
This version needs no suet and no weeks of maturing.
- 1 cup (150 g) mixed dried fruit, such as raisins, currants and sultanas
- 2 tbsp (25 g) chopped candied peel
- 1 small apple, peeled and grated
- 1/4 cup packed (50 g) dark brown sugar
- 3 1/2 tbsp (50 g) butter
- Zest and juice of 1 orange
- 1 tsp mixed spice, or 1/2 tsp cinnamon plus a pinch each of nutmeg and cloves
- 1 to 2 tbsp brandy or extra orange juice
Put everything except the brandy in a small pan and simmer gently for about 10 minutes, stirring, until the fruit is plump and the liquid is syrupy. Stir in the brandy and leave to cool completely before using. It keeps in a clean jar in the fridge for about a week.
Step-by-Step Method
- Make the pastry. Mix the flour, sugar and salt in a bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. You can also pulse it in a food processor.
- Bring it together. Add the egg yolk and 3 tbsp water and mix with a knife until the dough clumps. Add a little more water only if it is still dry. Press into a flat disc, wrap and chill for 20 minutes.
- Heat the oven. Set it to 400F (200C), or 180C for a fan oven. Lightly grease the tin.
- Roll and cut. Roll the pastry on a floured surface to about 1/8 inch (3 mm) thick. Cut 12 large rounds for the bases and press them gently into the tin. Re-roll the scraps and cut 12 smaller rounds or stars for the tops.
- Fill. Spoon about 1 1/2 tbsp (roughly 25 g) of mincemeat into each case. Do not overfill, or it will bubble over and stick.
- Top. If using round lids, brush the edges of the bases with egg, press the lids on and cut a small slit in each. Star tops can simply sit on the filling.
- Glaze and bake. Brush the tops with beaten egg and bake for 15 to 20 minutes, until pale golden.
- Cool. Leave in the tin for 5 to 10 minutes, then lift onto a wire rack. Dust with icing sugar before serving.
Beginner Tips for Better Mince Pies
- Keep everything cold. Cold butter and a short chill give you crisp, flaky pastry. If the dough gets sticky, put it back in the fridge for 10 minutes.
- Do not overwork the dough. Handle it just enough to bring it together, or the pastry will turn tough.
- Loosen them while warm. Leaked filling turns to toffee as it cools. Run a small knife around each pie after a few minutes.
- Choose the right tin. A shallow bun tin gives the classic British shape. A deeper muffin tin works too, but the pies need a little more filling and a few extra minutes in the oven, so check that the base is cooked before taking them out.
- Add a twist. Mix a little grated marzipan into the filling, or swap the lids for a crumble topping of flour, butter, sugar and chopped almonds.
Storage, Freezing and Food Safety
Baked mince pies keep in an airtight tin for 3 to 4 days at room temperature. Warm them in a 325F (160C) oven for about 10 minutes to refresh the pastry. To freeze, open-freeze unbaked pies in the tin, then pack into bags. Bake from frozen, adding 5 minutes or so to the time, and use within about 3 months.
If you add brandy to the filling, a little alcohol may remain after baking, so keep that in mind when serving children. Mince pies also contain gluten, dairy and egg, and many recipes include nuts, so label them at parties.
Making a trip of the season? Our guide to Christmas markets in Europe is full of other festive treats.
FAQ
Can I make mince pies without suet?
Yes. Use a vegetarian mincemeat or the quick homemade filling above, which uses butter instead.
Should mince pies be served warm or cold?
Either works. In the UK they are often served warm with cream, brandy butter or custard.
Why did my pastry shrink?
It was probably stretched when lining the tin or not chilled enough. Rest the dough before rolling and press it in gently.
Once you have made mince pies at home, the shop-bought ones rarely taste the same. With cold pastry, a good filling and a hot oven, this mince pies recipe gives you a tray of crisp, buttery pies that make the whole kitchen smell like Christmas.
