Mince Pies
Cuisine: British
Mince Pies are British Christmas mince pies: sweet shortcrust cases filled with spiced dried-fruit mincemeat and baked until golden. Keep the pastry cold, do not overfill, and cut steam vents in the lids. Dust with sugar while warm. Store-bought mincemeat is fine for a weeknight batch.
At a glance
Time: about 1 hour · 12 pies · Difficulty: easy · ≈ 280 kcal per pie
Mince Pies are British Christmas mince pies: sweet shortcrust cases filled with spiced dried-fruit mincemeat and baked until golden. Keep the pastry cold, do not overfill, and cut steam vents in the lids. Dust with sugar while warm. Store-bought mincemeat is fine for a weeknight batch.
Tutorial
Ingredients
- 225g Butter
- 350g Plain Flour
- 100g Caster Sugar
- 280g Mincemeat
- 1 small Egg
- Topping Icing Sugar
Steps
- To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.
- Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon 280g mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
- To serve, lightly dust with icing sugar.
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Time and temperature
Oven: 190 C / 375 F · 15–20 min until golden · cool on a rack
Nutrition
280 kcal · Protein 3 g · Fat 12 g · Carbs 40 g
1 pie (estimate)
Substitutes
- Homemade pastry → ready-rolled shortcrust
- Mincemeat → jarred quality brand
- Caster sugar dusting → icing sugar
- Butter pastry → half lard for flakiness
Storage
Tin 3–4 days. Freeze baked pies up to 1 month; reheat from frozen at 160 C.
FAQ
- Is the filling raw meat?
- No—modern British Christmas mince pies use sweet dried fruit mincemeat, not minced beef.
- Why does pastry shrink?
- Warm dough. Chill Mince Pies cases 10 minutes before baking.
- Can I make them ahead?
- Yes—bake, cool, freeze. Refresh in a warm oven before serving.
- Lid or open-top?
- Both work. Lidded is classic; stars or lattices look festive.