Olive Magazine
Mince pies on a plate and serving board

Classic mince pies

Published: December 26, 2021 at 11:45 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
    • + Chilling
  • Easy
  • Makes 12

It's just not Christmas without a mince pie. Making your own shortcrust pastry is surprisingly simple, and investing in decent shop-bought mincemeat makes all the difference

Nutrition:
NutrientUnit
kcal385
fat18g
saturates10g
carbs51.1g
sugars28.6g
fibre2g
protein3.8g
salt0.4g
Advertisement

Try our classic mince pies recipe then check out our Christmas pudding, Christmas cake, panettone and more Christmas baking recipes. Also make this delicious homemade brandy butter to accompany your mince pies.

Ingredients

  • 350g plain flour, plus more for rolling out
  • 225g cold butter, diced
  • 2½ tbsp icing sugar, plus more to serve
  • 500g jar mincemeat
  • 1 orange, zested
  • 1 granny smith or other green apple, peeled, cored and finely chopped
  • 1 egg, or 2 tbsp milk, to glaze

Method

  • STEP 1

    Put the flour, butter, icing sugar and a pinch of salt in the bowl of a food processor and pulse until it resembles breadcrumbs. Add 3 tbsp cold water and pulse again until it forms a ball. If the mix is dry, add more water 1 tsp at a time. Wrap and chill for 30 minutes.

  • STEP 2

    Mix the mincemeat with the orange zest and apple. Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured work surface until 3-4mm thick.

  • STEP 3

    Using a 10cm pastry cutter or glass, stamp out 12 discs of pastry. Then, using a 7-8cm cutter, stamp out 12 smaller rounds for the pastry lids. Re-roll if needed.

  • STEP 4

    Put the larger circles into the dents of a 12-hole muffin tin and press into the sides. Add about 1½ tbsp of the mincemeat into the middle of each one (don't overfill or they will leak when cooking) and brush some of the egg or milk around the pastry edge. Add the lids, and press to seal the pastry together. Glaze with more egg or milk, and cut a small hole in the top of each.

  • STEP 5

    Bake for 15-20 minutes until golden brown. Leave to cool for at least 30 minutes in the tins before loosening with a knife around the edges. Serve warm or cool completely and keep in an airtight container for up to 3 days.

Try these three twists on a classic mince pie:

Shortbread mince pies

Put an imaginative twist on your classic mince pie recipe this Christmas by adding shortbread pastry.

Mince pies with shortbread pastry

Puff pastry mince pies

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

A speckled platter topped with golden puff pastry mince pies

Vegan mince pies

With just a few simple swaps, you can turn classic mince pies into a crowd-pleasing vegan bake that anyone can enjoy over the festive season. This easy recipe uses free-from ingredients such as vegetable suet, plant milk and spread.

A dark green background topped with small mince pies, topped with pastry stars

Also try our easy mincemeat recipe for the best mince pie filling.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content