Homemade Mince Pies
Homemade Mince Pies
Flaky pastry, sweet spiced filling — the taste of a British Christmas!
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 15–20 minutes
Total Time: 1 hour 20 minutes
Difficulty: Easy to Medium
Yields: 12–16 pies (depending on tin size)
Introduction
No British Christmas is complete without a tray of warm homemade mince pies. These classic little tarts feature a rich, fruity mincemeat filling wrapped in flaky, buttery pastry. Served warm with cream, custard, or on their own with a dusting of powdered sugar, mince pies are a true festive favorite.
This recipe uses store-bought or homemade mincemeat and a simple shortcrust pastry. Whether you’re new to mince pies or returning to an old tradition, you’ll find this recipe foolproof, delicious, and deeply nostalgic.
Ingredients
For the Shortcrust Pastry:
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, diced
- 2 tbsp powdered sugar
- 1 large egg yolk
- 3–4 tbsp cold water
- 1/4 tsp salt
Optional: Add 1 tsp orange zest for a festive twist!
For the Filling:
- 1 ½ cups (about 400g) mincemeat (store-bought or homemade)
- Optional: 1–2 tbsp brandy, rum, or orange juice to freshen it up
- Optional: Add a small handful of chopped nuts or diced apple
For Finishing:
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting after baking
Instructions
Step 1: Make the Pastry
- In a large bowl, mix flour, sugar, and salt.
- Rub in cold butter with fingertips until mixture resembles breadcrumbs.
- Stir in egg yolk and 3 tbsp cold water. Mix just until the dough comes together.
- Shape into a disc, wrap in plastic, and chill in fridge for 30 minutes.
Step 2: Prepare the Mincemeat
- If desired, stir brandy or juice into the mincemeat to loosen and brighten it.
- Preheat oven to 375°F / 190°C (170°C fan).
- Lightly grease a 12-hole tart or muffin tin.
Step 3: Roll and Cut
- Roll out pastry on a floured surface to about 1/8 inch (3mm) thick.
- Cut out 12 circles slightly larger than your tart tin holes (about 3–3.5 inches / 8–9 cm).
- Press each into the tin.
- Fill each case with 1–2 teaspoons of mincemeat (don’t overfill!).
Step 4: Top and Bake
- Use smaller cutters (stars, circles, or snowflakes) to cut pastry lids.
- Place lids on top of the mincemeat.
- Brush with beaten egg for golden tops.
- Bake for 15–20 minutes, until golden brown and bubbling slightly.
Step 5: Cool and Serve
- Allow to cool for 5 minutes in the tin, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Storage & Freezing
- Room Temp: Store in an airtight tin for up to 5 days
- Fridge: Store for up to 1 week
- Freezer: Freeze baked pies for up to 3 months. Reheat at 350°F for 8–10 minutes
Nutrition Info (Per Pie, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28 g |
| Protein | 2 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Sugar | 12 g |
| Sodium | 75 mg |
| Fiber | 1 g |
Nutrition will vary based on mincemeat and pastry used.
Variations
| Twist | What to Do |
|---|---|
| Vegan Mince Pies | Use vegan mincemeat and plant-based butter |
| Gluten-Free Option | Use a 1:1 gluten-free flour mix |
| Frangipane Top | Add a spoon of almond frangipane on top before baking |
| Crumble Topping | Use a brown sugar + oat crumble instead of pastry lid |
| Orange & Almond | Add orange zest to pastry and sliced almonds on top |
Why You’ll Love This Recipe
- Authentic British holiday treat
- Easy, freezer-friendly pastry
- Perfect balance of sweet, spiced, and buttery
- Fun to make with kids or for holiday gatherings
- Impressive but beginner-friendly
Final Thoughts
There’s something special about baking Homemade Mince Pies during the holidays — the scent of cinnamon and fruit, the joy of golden pastry, the sharing of tradition. Whether you serve them with cream, custard, or straight from the tin with a mug of tea, these pies bring warmth and festivity to every bite.
They’re simple, nostalgic, and impossible to eat just one.