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Easy Mince Pie Recipe

Mince Pies

iamwinfred
Christmas wouldn't be complete without a plate of warm mince pies fresh from the oven. This classic recipe brings together flaky, buttery golden pastry with a rich, spiced mincemeat filling that tastes like Christmas in every bite. Simpler to make than you might think, these traditional British treats are perfect for holiday gatherings, gift giving, or enjoying with a cup of tea on a cozy winter afternoon.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 24 mince pies
Calories 165 kcal

Equipment

  • Food processor Or use a mixing bowl and pastry cutter
  • Rolling Pin
  • Round cookie cutters 3-inch and 2.5-inch sizes needed
  • Muffin tin 12-cup or 24-cup mini muffin tin
  • Pastry brush For optional egg wash
  • Plastic wrap For wrapping dough during chilling
  • Parchment paper

Ingredients
  

For the Pastry Dough

  • 2.5 cups all-purpose flour about 300g
  • 0.25 cup granulated sugar about 50g
  • 0.5 tsp salt
  • 1 cup butter 225g, cold and cubed; European-style recommended for best results
  • 1 egg yolk
  • 3-4 tbsp ice water add one teaspoon at a time as needed

For the Filling

  • 2 cups mincemeat filling about 480g; use premium store-bought or homemade

For Finishing

  • powdered sugar for dusting; also known as icing sugar
  • milk or beaten egg optional, for egg wash to achieve golden color

Instructions
 

  • Pulse flour, sugar, and salt in a food processor, then add cold cubed butter and pulse 10–12 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  • Whisk the egg yolk with 3 tablespoons of ice water, then pour slowly into the running food processor and process just until the dough begins to clump together; add the remaining tablespoon of water if needed.
  • Turn dough onto a work surface, bring together gently without overworking, divide into a 60/40 split, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  • Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with butter or non-stick spray, paying special attention to the corners.
  • On a lightly floured surface, roll the larger portion of dough to about 1/8 inch thickness, then cut out circles using the 3-inch cutter and press each into a muffin cup so it fits snugly up the sides.
  • Spoon 1–2 teaspoons of mincemeat filling into each pastry-lined cup, filling about three-quarters full, then level gently with the back of your spoon — do not overfill.
  • Roll out the second dough portion to 1/8 inch thickness, cut circles with the 2.5-inch cutter, place on top of each filled pie, and press edges to seal; cut a small slit or cross in each top to allow steam to escape.
  • If desired, brush the tops of the pies with a little milk or beaten egg for extra golden color before baking.
  • Bake in the preheated oven for 18–20 minutes until the pastry is golden brown and crisp, and the filling is just beginning to bubble through the steam vents.
  • Let the pies cool in the tin for 5 minutes, then transfer to a wire rack, allow to cool 10–15 minutes more, and dust generously with powdered sugar before serving warm or at room temperature.

Notes

  • Keep everything cold: Cold butter and ice water are essential for flaky pastry — work quickly and refrigerate the dough if it starts to warm up during rolling.
  • Don't overfill: Mincemeat expands and bubbles during baking, so fill each cup only about three-quarters full to prevent overflow.
  • Chill before baking: For extra flakiness, refrigerate the assembled unbaked pies for 15 minutes before putting them in the oven.
  • Use quality mincemeat: Choose a premium brand with real dried fruit, nuts, and brandy or rum for the most authentic Christmas flavor — it makes a big difference.
  • Watch your oven: Ovens vary, so begin checking the pies at the 15-minute mark to prevent over-browning.
  • Cool before removing: Letting pies rest in the tin for 5 minutes helps them set so they lift out cleanly without breaking.
  • Storage: Store cooled pies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
  • Freeze unbaked: Assemble the pies, freeze solid on a baking sheet, transfer to freezer bags, and bake from frozen — just add 5 extra minutes to the bake time.
  • Reheat: Warm individual pies in a 325°F (160°C) oven for 5–7 minutes to refresh the pastry. Avoid microwaving if possible as it softens the crust.
  • Variations: Try star-shaped pastry tops for a festive look, add orange zest to the pastry dough for a citrus twist, or mix 2 tablespoons of brandy into the mincemeat for extra richness.

Nutrition

Serving: 1Mince PieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 85mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 6mg
Keyword British Christmas dessert, Christmas mince pies, holiday baking, homemade mincemeat pastry, mince pies
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