Jelly mince pies put a playful, fruity spin on the traditional British Christmas treat. Instead of the usual mincemeat filling, these pies feature a layer of your favorite jam or jelly (think raspberry, strawberry, or blackcurrant) nestled in a buttery, crumbly pastry. They’re incredibly easy to make, perfect for using up leftover jam, and offer a bright, tangy contrast to the rich, sweet pastry—a delightful addition to any holiday cookie tray or afternoon tea.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 cup (226 g / 2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2–3 tablespoons ice-cold water
- 1 cup (320 g) your favorite jelly or jam (seedless works best)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Add the beaten egg and 2 tablespoons of ice-cold water, and stir with a fork until the dough starts to come together. If it seems dry, add the remaining tablespoon of water. Turn the dough out onto a lightly floured surface and knead gently just until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease two 12-cup mini muffin tins (or one 24-cup tin) with butter or non-stick spray.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about â…›-inch (3 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out 24 circles for the bases. Re-roll the scraps and cut out 24 smaller circles or stars for the tops, using a 1.5-inch (4 cm) cutter.
- Assemble the pies: Gently press each large circle into the prepared muffin tin wells, making sure the dough comes up the sides. Spoon about 2 teaspoons (10 g) of jelly into each pastry-lined cup—do not overfill, as the jelly will bubble and may overflow. Place a smaller circle or star on top of each pie. Press the edges lightly to seal (if using solid tops, cut a small slit in the center for steam to escape).
- Apply egg wash: Brush the tops of the pies with the egg wash (the beaten egg and water). This will give them a beautiful golden shine.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the pastry is golden brown and the jelly is bubbling. Let the pies cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Dust and serve: Once fully cooled, dust with powdered sugar if desired. Serve at room temperature.
Tips
- Chill the dough well: Don’t skip the chilling step—it makes the dough easier to handle and prevents the butter from melting too quickly, which keeps the pastry flaky.
- Use seedless jelly: Seedless jam or jelly gives a smoother filling and avoids gritty bits in the pies. If you love seeds, feel free to use your favorite raspberry jam.
- Don’t overfill: Resist the urge to pile in extra jelly—it will bubble over during baking and make a sticky mess. Two teaspoons is just right.
- Swap the pastry: If you’re short on time, use a store-bought shortcrust or puff pastry. Puff pastry will give a lighter, flakier texture.
Serving Suggestions
Serve these jelly mince pies as part of a holiday dessert spread, alongside a cup of tea or mulled wine. They’re also lovely with a dollop of clotted cream or a scoop of vanilla ice cream. For a festive touch, dust them with powdered sugar and garnish with a small sprig of holly (if using, keep it decorative and remove before eating).
Variations
- Citrus twist: Add 1 teaspoon of orange zest to the pastry dough for a bright, aromatic flavor.
- Spiced jelly: Warm the jelly with ½ teaspoon of ground cinnamon or cardamom before filling the pies for a hint of holiday spice.
- Chocolate version: Swap half the flour for cocoa powder and use cherry or orange marmalade for a chocolate-cherry combination.
- Mini hand pies: Instead of muffin tins, fold the pastry over the filling and crimp the edges to make freeform hand pies.
Storage and Reheating
Store the baked pies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months—place them in a single layer in a freezer-safe container, separated by parchment paper. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I use mincemeat instead of jelly? Absolutely! If you prefer the traditional flavor, simply substitute the jelly with the same amount of prepared mincemeat. The baking time and method stay the same.
Why did my jelly leak out during baking? This usually happens if you overfilled the pastry cups or if the jelly was too runny. Use a thick jelly or jam, and stick to about 2 teaspoons per pie. Also, make sure the pastry edges are sealed well.
Can I make the dough ahead of time? Yes, the pastry dough can be made up to 3 days in advance and kept refrigerated, wrapped tightly in plastic wrap. You can also freeze the dough for up to 3 months—thaw overnight in the refrigerator before rolling.
What if I don’t have mini muffin tins? You can bake these as flat discs on a baking sheet. Simply place the filling in the center of one circle, top with another, and crimp the edges with a fork. Bake for 12–15 minutes.
Can I use low-sugar or sugar-free jelly? Yes, but note that low-sugar jellies may be more prone to running. You can add a teaspoon of cornstarch to the jelly before filling to help stabilize it.
How do I keep the tops from browning too much? If the tops are browning too quickly, loosely cover the tin with aluminum foil for the last 5 minutes of baking.
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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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