Try our shortbread mince pies then check out our classic mince pies, puff pastry mince pies, frangipane mince pies and vegan mince pies.


  • 500g mincemeat
  • 1 apple, cored, peeled and chopped
  • 3 tbsp stem ginger, chopped
  • 1 orange, zested
  • 2 tbsp ginger wine, optional
  • 1 beaten egg
  • icing sugar, to dust


  • 300g plain flour
  • 100g golden caster sugar
  • 220g unsalted butter, cubed
  • 1 egg


  • STEP 1

    Put all the ingredients for the pastry into a food processor and pulse until they come together in a clump. If the dough is too dry, add a splash of milk. Tip the dough out onto a floured surface or rolling mat – it will be very soft – and bring it together into a sausage-shape. Cut off 1/3, wrap and chill it.

  • STEP 2

    Divide the remaining pastry into 12 (about 40g each) and roll each one out a little, then press each piece of pastry into the bottom and up the sides of a 12-hole bun tin/fairy cake tin with your fingers. Trim the tops flat with a knife and chill in the tin for 30 minutes.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Mix the mincemeat with the apple, ginger and orange zest and add the ginger wine if you’re using it. Spoon the mixture into the mince pie tins. Roll the remaining pastry out on a floured surface and stamp out 12 circles the same size as the tin tops with a glass or cutter, then stamp out a shape from the centre of each. Brush the underside of the edge of the pastry lid with a little egg and press the top onto the pie, sealing the edges carefully. Brush the tops of the pies with the remaining egg.

  • STEP 4

    Bake for 20 minutes, or until the pastry is browned and the mincemeat is starting to bubble out of the hole in the top. Leave to cool for 15 minutes before lifting the mince pies out of the tin. Dust with icing sugar if you like.

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