Puff Pastry Mince Pies

Ingredients

• 250 gmincemeat
• 50 gdried cranberries
• Zest of 1lemon
• Juice of 1/2lemon (use lemon juice or brandy, not both)
• 1 splash, optionalbrandy (use instead of lemon juice)
• 2 sheetsready-rolled puff pastry
• A sprinkleplain flour
• A littlewater, for brushing
• A sprinklesugar

Instructions

1. 1

   Mix the filling

   Stir the dried cranberries and lemon zest into the mincemeat. Add either a splash of brandy or the juice of half the lemon, then mix everything together.

2. 2

   Heat the oven

   Preheat the oven to 180°C fan (200°C conventional, 400°F, Gas mark 6).

3. 3

   Cut the pastry

   Lay one sheet of ready-rolled puff pastry on floured baking parchment and dust its top lightly with flour. Cut out circles with a 7 cm cutter; the recipe makes 15 circles with little waste.

4. 4

   Fill the bases

   Spoon 1 tbsp of the mincemeat mixture into the centre of each of 15 pastry circles.

5. 5

   Seal the pies

   Brush water around the filling, then place the 15 remaining pastry circles on top. Use a slightly smaller cutter to gently press the top pastry into the base.

6. 6

   Finish the tops

   Brush the tops with water and sprinkle with sugar. Use a sharp knife to make a couple of small holes in each top.

7. 7

   Bake the pies

   Bake at 180°C fan (200°C conventional, 400°F, Gas mark 6) for 15 minutes.

8. 8

   Bake the second batch

   Repeat with the second pastry sheet. Prepare it one sheet at a time so the pastry does not get too warm; it can go into the oven as the first batch comes out.

9. 9

   Cool and serve

   Transfer the pies to a wire rack to cool. Serve warm or cold.

What are mince pies?

Mince pies are a British pastry filled with sweet mincemeat, a mixture traditionally associated with Christmas. This version swaps the usual shortcrust for ready-rolled puff pastry, making the pies flaky and straightforward to assemble.

Cranberries and lemon add a bright, tart note to the rich filling. Check the mincemeat label if you want the pies to be vegan, as ingredients vary between jars.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 3g protein, 30g carbs, 10g fat.

The carbohydrates mainly come from the pastry, mincemeat and added sugar, while the pastry and mincemeat also contribute most of the fat. The filling and pastry provide a little protein. Pair a pie with fruit or serve it after a meal with a source of protein for a more balanced plate.

Mixing the filling

Cranberries and zest: stir these into the mincemeat so they are distributed throughout each pie.

Choose one liquid: use lemon juice or brandy, not both. The splash of liquid loosens the mixture slightly and adds another layer of flavour.

Working with puff pastry

Keep the pastry cool: work with one sheet at a time, as the method recommends, to make it easier to cut and handle.

Floured surface: use only a light dusting on the parchment and pastry. Too much flour can cling to the pastry and make sealing the edges less tidy.

Sealing and venting

Moisten the edges: brush water around the filling before adding the tops, then press gently with the smaller cutter to join the layers.

Make holes: a couple of small cuts in each top give steam a way out during baking. Avoid pressing so hard that the pastry is cut right through.

When they are ready

Bake for 15 minutes at 180°C fan (200°C conventional). The recipe gives the baking time; look for pastry that has risen and turned golden.

Cool the pies on a wire rack so air can circulate underneath. This helps the pastry stay crisp rather than becoming damp from trapped steam.

Serving ideas

These pies can be eaten warm or cold, on their own or with a festive accompaniment. Custard or brandy cream makes them a more substantial dessert.

For a simple finish, serve them soon after cooling, when the pastry is still flaky and the filling is fragrant.

Recipe notes & tips

• Use either lemon juice or brandy in the filling, rather than combining them.
• Keep the second pastry sheet chilled while preparing the first batch.
• Use a 7 cm cutter to portion the pastry circles as described.
• Leave a little room around the filling so the pastry edges can be sealed.
• Make a couple of small holes in each top before baking.

Variations

• Use orange zest: swap the lemon zest for orange zest for a softer citrus flavour.
• Add chopped nuts: stir a small handful into the mincemeat for extra crunch.
• Try another dried fruit: replace the cranberries with a similar amount of chopped dried fruit.
• Make them alcohol-free: choose lemon juice instead of brandy.
• Serve with custard: add warm custard alongside the pies for a dessert.

Common mistakes to avoid

• Using both liquids: choose brandy or lemon juice, not both.
• Warm pastry: work with one sheet at a time and keep the other cool.
• Overfilling the bases: use 1 tbsp of filling in each circle so the edges can meet.
• Skipping the water: brush the pastry edges to help the tops join to the bases.
• Leaving out the holes: make a couple of small cuts in each top to vent steam.

How to store

Cool the pies completely, then store them in an airtight container at room temperature for up to 2 days. Reheat briefly in an oven until warmed through to revive the pastry; avoid microwaving if you want to keep it crisp.

Frequently asked questions