Classic mince pies

Ingredients

• 250 gplain flour
• 175 gchilled butter
• 80 gcaster sugar
• 2 mediumeggs
• 500 gmincemeat of your choice
• 2 tbspcaster sugar
• a large pinchsalt

Instructions

1. 1

   Make the pastry

   Put the flour in a food processor. Cube 170 g of the butter and add it with a large pinch of salt, then pulse to fine crumbs. Add 80 g caster sugar and pulse briefly. Add 1 egg and pulse until the mixture forms clumps, without letting it turn into a ball. Tip it onto the work surface and bring it together quickly into a rough ball without overworking. Flatten into a disc, wrap and chill in the fridge for 30 minutes.

2. 2

   Shape the bases

   Heat the oven to 220°C, fan 200°C, gas 7. Lightly beat the remaining egg in a small bowl. Roll the pastry to about 4 mm thick and use a 9 cm round cutter to make 10 bases. Press them into 10 holes of a 12-hole muffin tin. Add a heaped tablespoon of mincemeat to each and brush a little beaten egg around the pastry edges.

3. 3

   Add the lids

   Re-roll the pastry and cut out 10 lids, each about 6 cm in diameter. Place one on each pie and press the edges to seal. Brush the tops with the remaining beaten egg.

4. 4

   Bake and cool

   Bake for 15–20 minutes, until deeply golden. Leave the pies in the tin for 30 minutes, then carefully loosen them with a small sharp knife. Finish with a sprinkle of caster sugar. Check that your mincemeat is vegetarian, if required.

What are mince pies?

Mince pies are a traditional British pastry filled with mincemeat, a sweet mixture commonly flavoured with spices and dried fruit. Despite its name, modern mincemeat is often made without meat.

This version uses a simple butter pastry, cut into individual bases and lids. Chilling the dough helps it keep its shape while baking and makes it easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 4g protein, 58g carbs, 166g fat.

The pastry flour and sugar provide much of the carbohydrates, while the butter contributes most of the fat; the mincemeat also adds carbohydrates from its fruit and sugar. Egg and butter contribute a little protein. Balance a pie with fruit or serve it after a meal with a lighter main course.

Choosing the ingredients

Butter: Keep it chilled and work it into the flour until the mixture looks like fine crumbs. The method uses 170 g in the pastry; the ingredient list provides 175 g.

Mincemeat: Use a variety you enjoy, and check its ingredients if you need it to be vegetarian. A heaped tablespoon in each pie gives a generous filling.

Getting the pastry right

Pulse briefly after adding the egg, stopping when the pastry forms clumps rather than a smooth ball. Bring it together by hand with a light touch; too much handling can make the pastry tough.

Chilling the wrapped disc for 30 minutes firms the butter and makes the dough easier to roll. If it feels very firm after chilling, let it sit briefly before rolling.

Shaping the pies

Bases: Roll the pastry to about 4 mm thick and use a 9 cm cutter for the muffin-tin holes. Press the rounds in gently so they fit without stretching.

Lids: Re-roll the pastry and cut 10 smaller rounds, about 6 cm across. Brush the base edges with beaten egg, then press the lids into place to seal.

Baking and doneness

Bake at 220°C, fan 200°C, gas 7, for 15–20 minutes. The pies are ready when the pastry is deeply golden.

Let them cool in the tin for 30 minutes before loosening them with a small sharp knife. This gives the pastry time to firm up and helps the pies release cleanly.

Serving ideas

A sprinkle of caster sugar adds a delicate finish. Serve the pies warm or at room temperature, on their own or with tea.

For a more substantial dessert, add a spoonful of cream or custard. The filling is sweet and richly flavoured, so a simple accompaniment works well.

Recipe notes & tips

• Measure the pastry thickness at about 4 mm so the bases are sturdy but not too thick.
• Pulse the pastry just until it clumps, then finish bringing it together by hand.
• Use a heaped tablespoon of mincemeat in each base and keep the pastry edges clear enough to seal.
• Brush the pastry edges lightly with beaten egg to help the lids stick.
• Cool the pies in the tin for the full 30 minutes before trying to remove them.

Variations

• Citrus lift: Add finely grated orange zest to the mincemeat before filling the pies.
• Nutty topping: Scatter a few chopped nuts over the egg glaze before baking.
• Open tops: Use pastry stars as lids instead of full rounds, leaving some filling visible.
• Spiced pastry: Add a little ground cinnamon to the flour for a gently spiced crust.
• Vegetarian filling: Choose mincemeat labelled vegetarian if you need to avoid animal-derived ingredients in the filling.

Common mistakes to avoid

• Overworking the dough: It can become tough, so stop pulsing as soon as clumps form.
• Skipping the chill: Warm pastry is harder to roll and shape, so chill it for 30 minutes.
• Stretching the bases: Stretching can make them shrink in the tin; ease each round into place instead.
• Overfilling: Too much mincemeat can interfere with sealing, so use a heaped tablespoon per pie.
• Removing them too soon: Hot pastry can break, so wait 30 minutes before loosening the pies.

How to store

Once completely cool, store the pies in an airtight container at room temperature for up to 3 days. Warm them briefly in a low oven to refresh the pastry.

Frequently asked questions