Mince Pie Recipe

This page may contain affiliate links, which means we receive a small commission for purchases made using the links. There is no additional cost to you. Please read our full disclosure policy.

This mince pie recipe makes the perfect bite-sized, pop-in-your-mouth-in-one-go festive treat. Even if you don't normally like mince pies, it is hard to resist these miniature delights, with their flaky buttery crusts and spiced fruit filling.

But is this a traditional mince pie recipe? Well, not exactly. Despite its name, mince pies today don't actually contain mince (i.e. minced meat), but they are filled with fruity mincemeat (minced fruit). Confusing, I know!

Apparently, during the Tudor period, mincemeat did actually contain meat, along with dried fruit, and was more savoury than sweet. Mince pies were symbolic of the Christmas story and were rectangular in shape, like a manger. Tastes have evolved over the centuries, as they do, so that mincemeat today no longer contains meat, and mince pies are round!

Although this mince pie recipe may not be traditional, it is still delicious! And because it produces miniature mince pies, you don't have to feel too guilty about eating more than one, two... or five(!) with your afternoon cuppa.

For this mince pie recipe, I have made my own festive cranberry mincemeat (very easy to do, and it can be done in advance), but feel free to use your favourite shop bought version. The deep red colour of fresh cranberries is so Christmassy that I can't resist using them when they're in season!

This mince pie recipe can easily be made in advance and reheated for when guests pop in. Just cool them completely, pack them in an airtight container, with a sheet of parchment between layers, and store at room temperature for three or four days, or in the freezer for up to three months. Reheat from room temperature in an oven at 200C (390F) / 180C Fan for 10 minutes.

Here's what you'll need for this mince pie recipe:
(Click here to jump straight to the recipe)

180g plain flour, plus extra for dusting
110g very cold butter, cut into small cubes
5 Tbsp ice water (approx.)
1/8 tsp of salt
300g mincemeat
2 Tbsp milk
Icing sugar, for dusting

You'll also need a 6.5cm (2.5in) fluted round pastry cutter, a 3.5cm (1.75in) star cutter, and a mini muffin or tart tray.

And here's what you'll need to do:

• Make the mincemeat in advance, or use your favourite shop bought variety.
• When you're ready to make the pies, preheat the oven to 220C (425F) / 200C Fan.
• Cut the butter into small cubes, and return it to the coldest part of your fridge, until needed.
• Combine the flour and salt in the bowl of your food processor, and prepare a glass of ice water.

• Add the butter to the flour mixture, and give it a good shake to coat all the pieces.
• Pulse until the mixture looks dry and crumbly.
• Add the ice water, 1 Tbsp at a time, and pulse after each addition. Stop as soon as the mixture is clumpy and looks like it will come together.

• Scoop the mixture together using your hands, and form it into a dough ball, kneading a few times on a floured surface to bring it together.
• Shape the dough into a flat disc (if you only have 12 indents in your baking tray, you'll need to divide the dough in two and work in batches). Wrap it with cling film, and leave it in the fridge to chill for 30 minutes.
• When the dough has had its time, place it on a well-floured work surface, and roll it very thinly, to about 2mm thick. Using your fluted round pastry cutter, stamp out enough circles to line the indents of your baking tray, gathering and re-rolling the dough, as needed.

• Gently press each pastry round into the indents of your baking tray. Don't worry too much about getting it perfect or if your pastry tears - just patch it up with a bit of off-cut dough, and it will look beautiful once it's baked.
• Fill each pastry case with about a teaspoon of mincemeat, to just below the top of the case. Do not overfill, as it will expand during baking.
• Stamp out enough stars from the rolled dough to top each mince pie.

• Brush each star with some some milk, and bake the mince pies in the preheated oven for about 12 minutes, or until the tops are slightly browned.
• Cool slightly, carefully remove each pie from its indent, and transfer to a wire rack. Allow the tin to cool completely before proceeding with your next batch, if necessary.
• Serve the mince pies warm, dusted with some icing sugar, if you like. Or, cool the pies completely, and pack and store for later.

Mince Pie Recipe

By Wendy | Serves 4

This mince pie recipe is simple and makes the most adorable bite-sized beauties, so why not give them a try this Christmas season?

Prep Time: 30 minutes, plus chill time
Cook time: 12 minutes
Yield: 24 mini pies
Course: Snack, Dessert, Pudding
Cuisine: Modern British
Tags: Christmas, Festive Food

Ingredients

180g plain flour, plus extra for dusting
110g very cold butter, cut into small cubes
5 Tbsp ice water (approx.)
1/8 tsp of salt
300g mincemeat
2 Tbsp milk
Icing sugar, for dusting

You'll also need a 6.5cm (2.5in) fluted round pastry cutter, a 3.5cm (1.75in) star cutter, and a mini muffin or tart tray.

Method

1. Make the mincemeat in advance, or use your favourite shop bought variety.
2. When you're ready to make the pies, preheat the oven to 220C (425F) / 200C Fan.
3. Cut the butter into small cubes, and return it to the coldest part of your fridge, until needed.
4. Combine the flour and salt in the bowl of your food processor, and prepare a glass of ice water.
5. Add the butter to the flour mixture, and give it a good shake to coat all the pieces.
6. Pulse until the mixture looks dry and crumbly.
7. Add the ice water, 1 Tbsp at a time, and pulse after each addition. Stop as soon as the mixture is clumpy and looks like it will come together.
8. Scoop the mixture together using your hands, and form it into a dough ball, kneading a few times on a floured surface to bring it together.
9. Shape the dough into a flat disc (if you only have 12 indents in your baking tray, you'll need to divide the dough in two and work in batches). Wrap it with cling film, and leave it in the fridge to chill for 30 minutes.
10. When the dough has had its time, place it on a well-floured work surface, and roll it very thinly, to about 2mm thick. Using your fluted round pastry cutter, stamp out enough circles to line the indents of your baking tray, gathering and re-rolling the dough, as needed.
11. Gently press each pastry round into the indents of your baking tray. Don't worry too much about getting it perfect or if your pastry tears - just patch it up with a bit of off-cut dough, and it will look beautiful once it's baked.
12. Fill each pastry case with about a teaspoon of mincemeat, to just below the top of the case. Do not overfill, as it will expand during baking.
13. Stamp out enough stars from the rolled dough to top each mince pie.
14. Brush each star with some some milk, and bake the mince pies in the preheated oven for about 12 minutes, or until the tops are slightly browned.
15. Cool slightly, carefully remove each pie from its indent, and transfer to a wire rack. Allow the tin to cool completely before proceeding with your next batch, if necessary.
16. Serve the mince pies warm, dusted with some icing sugar, if you like. Or, cool the pies completely, and pack and store for later.

ShareFacebookRedditMessengerTwitterWhatsAppPinterestTumblr

What's on your mind?

Let us know any thoughts, comments or questions by getting in touch here.

Back to the Top!