These British mince pies are small, buttery pastry tarts filled with sweet mincemeat, a spiced mixture of dried fruit, citrus and often apple. Ready-made shortcrust pastry and jarred mincemeat keep the work simple, while a little pastry chilling helps the pies hold their shape.
Ingredients
- 1 package refrigerated shortcrust pastry, about 14 oz (400 g), enough for 12 bases and 12 small lids
- 1 cup prepared mincemeat (about 280 g), vegetarian if needed
- 1 tablespoon (15 ml) milk, for brushing
- 1 tablespoon (8 g) confectioners’ sugar, for dusting
- All-purpose flour, about 1 tablespoon (8 g), for lightly dusting the work surface
Instructions
- Set the pastry out according to its package directions so it is cold but pliable. Heat the oven to 400°F (200°C). Set a 12-cup standard muffin pan nearby; there is no need to grease a nonstick pan, though a very light coating of butter can help with older pans.
- Lightly flour the work surface and roll the pastry to about ⅛ inch (3 mm) thick if it is not already rolled. Cut 12 circles about 3½ inches (9 cm) across for the bases. Reroll scraps as needed, working quickly so the pastry stays cool. Cut 12 smaller circles, about 2½ inches (6 cm) across, for the lids. A fluted cutter is optional.
- Press the larger pastry circles gently into the muffin cups, easing them in without stretching. Divide the mincemeat evenly among the pastry cases, using about 1 tablespoon per pie. Leave a little room at the top; overfilling can make the filling bubble out and stick to the pan.
- Brush the edges of the bases lightly with water. Place a small pastry circle on each pie and press the edges gently to seal. Alternatively, use a small star or other shape as an open top. If using full lids, cut a small slit in each one so steam can escape. Brush the tops with milk.
- Chill the filled pan for 15 minutes. This helps the pastry keep its shape in the oven. Meanwhile, make sure the oven is fully heated.
- Bake for 18–22 minutes, until the pastry is golden and the filling is bubbling gently. Ovens and pastry thickness vary, so begin checking at 18 minutes. Let the pies cool in the pan for 5 minutes, then loosen the edges carefully and transfer them to a wire rack. Dust with confectioners’ sugar once cool enough to handle.
Tips
- Keep pastry cool. Warm pastry is sticky and more likely to shrink. If it becomes soft while cutting or shaping, refrigerate it for 10 minutes before continuing.
- Check the mincemeat label. Traditional jarred mincemeat may contain suet, which is animal fat. Choose a vegetarian or vegan-labeled version for a meat-free filling; mincemeat is usually a fruit mixture, not minced meat.
- Adjust the filling texture. If the mincemeat looks unusually loose, stir it before filling and avoid adding extra liquid. A loose filling is more likely to bubble over. If it is very chunky, chop the larger fruit pieces so each pie fills evenly.
- Prevent sticking and breakage. Let the pies rest in the pan for 5 minutes before lifting them. Moving them straight from the oven can crack the warm pastry; leaving them in the pan until completely cold can make any leaked filling stick.
Serving Suggestions
Serve mince pies warm or at room temperature, with tea or coffee. For a simple dessert, add a spoonful of lightly whipped cream, vanilla ice cream, or brandy butter. If serving them warm, heat only until pleasantly warm rather than piping hot, since the fruit filling can retain heat and burn mouths.
Variations
For open-top pies, cut pastry stars instead of full lids and place one on each filled base; reduce the filling slightly if the star does not cover much of the surface. For a citrus note, stir 1 teaspoon (5 ml) orange zest into the mincemeat. To make the recipe vegan, use vegan shortcrust pastry and plant-based milk, and check that the mincemeat contains no animal-derived suet. You can also make a crumble top by mixing ¼ cup (30 g) flour, 2 tablespoons (25 g) cold butter or vegan butter, and 1 tablespoon (12 g) sugar until crumbly, then sprinkling a little over each pie instead of using pastry lids.
Storage and Reheating
Cool the pies and refrigerate them within 2 hours of baking. Store in an airtight container in the refrigerator for 3–4 days. The pastry softens somewhat in the refrigerator. For a crisper finish, reheat on a baking sheet at 325°F (165°C) for about 8–10 minutes, checking that they are warmed through; allow them to cool briefly before serving. A microwave also works in short bursts, but makes the pastry softer. Freeze fully cooled pies in a sealed freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator, then warm in the oven.
Frequently Asked Questions
What is mincemeat in mince pies?
Mincemeat is a sweet mixture of dried fruit, spices, citrus and often apple, usually preserved with sugar and sometimes alcohol. Traditional recipes may include suet, but many store-bought options are vegetarian or vegan. It does not necessarily contain meat.
Can I use homemade pastry?
Yes. Use about 14 oz (400 g) of chilled shortcrust pastry, roll it to about ⅛ inch (3 mm), and follow the same cutting and baking steps. Keep any unused pastry covered and cool while shaping the pies.
Can I make mince pies ahead?
Yes. Assemble them, cover the pan, and refrigerate for up to 24 hours before baking. Bake directly from the refrigerator, allowing an extra minute or two if needed. Alternatively, bake them ahead and store them as directed.
Why did my mince pies leak?
Common causes are overfilling, a loose filling, or lids that were not sealed. Use about 1 tablespoon of mincemeat per pie, leave a little space at the top, and press the pastry edges together gently. A small vent in a full lid lets steam escape.
Can I bake them without a muffin pan?
A shallow tartlet pan works well. A flat baking sheet is less suitable because the pastry cases need sides to hold the filling; use a small tart tin or another oven-safe pan with shallow wells instead.
Can I serve mince pies to children?
Check the mincemeat ingredients, since some contain alcohol. Baking may reduce some alcohol but does not guarantee that all of it evaporates. Choose a product labeled alcohol-free when that matters.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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