A speckled platter topped with golden puff pastry mince pies

Puff pastry mince pies

  • makes 8
  • Easy

Ready-made puff pastry and shop-bought mincemeat are speedy ways to rustle up a batch of mince pies – we love the nutty crunch that comes from adding pecans, and the warmth of the spiced rum


Try these quick and easy puff pastry mince pies, then check out our classic mince pies, vegan mince pies, gingerbread men and more Christmas baking recipes. Also make our delicious homemade brandy butter to accompany your mince pies.



  • puff pastry 320g sheet
  • plain flour for dusting
  • mincemeat 250g
  • spiced rum 1 tbsp, (optional)
  • pecans 20g, chopped (optional)
  • egg 1, beaten
  • demerara sugar ½ tbsp
  • ground cinnamon ¼ tsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Unravel the pastry sheet on its baking paper, lightly scatter with flour and roll out with a rolling pin to make it slightly thinner. Cut out eight 8cm circles using a round cutter, then press these into the holes of a non-stick fairy cake tin. Re-roll the pastry, if needed, and stamp out eight 6cm circles (these will be the lids). 

  • Step 2

    Mix the mincemeat with the rum and pecans, if using, then spoon this into the pastry cases. Brush a little of the beaten egg around the exposed pastry edges, then top with the lids, pressing lightly to seal. Cut a small steam hole in the top of each pie using the tip of a sharp knife. 

  • Step 3

    Brush the tops of the pies with more of the beaten egg. Mix together the sugar and cinnamon, then sprinkle this over the pies and bake for 25 minutes until golden and puffed up. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 

Discover more Christmas baking recipes

Mince pies with shortbread pastry


Nutritional Information

  • Kcals 281
  • Fat 14.2g
  • Saturates 5.3g
  • Carbs 32.7g
  • Sugars 20.4g
  • Fibre 2g
  • Protein 3.6g
  • Salt 0.38g