Betty’s mince pies are a beloved British Christmas classic: buttery, shortcrust pastry shells filled with a rich, spiced fruit mincemeat, topped with a pastry lid and a dusting of powdered sugar. This recipe delivers a genuinely useful, foolproof version with a tender pastry that doesn’t shrink and a filling that stays moist and fragrant. The key is a simple technique—chilling the dough and using a hot oven—so your pies come out golden, crisp, and perfectly proportioned every time.
Ingredients
- 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- ½ cup (100 g) granulated sugar
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2–3 tbsp (30–45 ml) cold water
- 1 ½ cups (450 g) ready-made mincemeat (or homemade, see Variations)
- 1 egg, beaten with 1 tbsp milk, for egg wash
- Powdered sugar, for dusting
Instructions
- Make the pastry: In a large bowl, mix the flour and sugar. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)
- Add the beaten egg and 2 tablespoons of cold water. Mix with a fork until the dough just comes together. If it’s too dry, add the remaining tablespoon of water. Do not overwork.
- Turn the dough out onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes. This relaxes the gluten and prevents shrinking.
- Preheat your oven to 375°F (190°C). Lightly grease two 12-hole mini muffin tins (or one 24-hole tin).
- On a floured surface, roll the chilled dough out to about â…› inch (3 mm) thick. Use a 3-inch (7.5 cm) round cutter to cut out bases. Re-roll the scraps as needed.
- Press each dough round gently into the muffin tin holes, making sure the pastry comes up the sides slightly. Spoon about 1 heaping teaspoon of mincemeat into each pastry case—do not overfill, as the filling bubbles during baking.
- Cut lids using a 2 ½-inch (6 cm) round cutter (or a star-shaped cutter for a festive look). Place a lid on each pie, pressing the edges gently to seal. Brush the tops with the egg wash.
- Cut a small slit in the top of each lid with a sharp knife to let steam escape.
- Bake for 15–18 minutes, until the pastry is golden brown and the filling is bubbling. Cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust generously with powdered sugar just before serving, while still warm.
Tips
- Keep everything cold: Cold butter and cold water are essential for a flaky pastry. If the dough becomes soft while rolling, chill it again for 10 minutes.
- Don’t overfill: Mincemeat expands and can leak out, making the pies stick to the tin. A teaspoon per mini pie is plenty.
- Substitution for mincemeat: If you can’t find ready-made mincemeat, use a mix of chopped dried fruits (raisins, currants, candied peel), apple, brown sugar, and a splash of brandy or orange juice.
- Make ahead: You can assemble the pies and freeze them unbaked. Bake from frozen, adding 5–7 minutes to the cooking time.
Serving Suggestions
Serve these mince pies warm, dusted with powdered sugar, alongside a glass of mulled wine or a cup of tea. They’re a classic addition to a Christmas dessert table, or you can serve them with a dollop of brandy butter or clotted cream for extra indulgence.
Variations
- Homemade mincemeat: Make your own by simmering chopped apples, raisins, currants, mixed peel, brown sugar, butter, and spices (cinnamon, nutmeg, cloves) with a splash of brandy or orange juice until thick. Cool before using.
- Lattice tops: Instead of a solid lid, cut the pastry into strips and weave a lattice over the filling for a rustic look.
- Citrus twist: Add a teaspoon of orange zest to the pastry dough for a fragrant note.
- Vegan version: Use cold vegan butter or margarine and replace the egg with 2 tablespoons of cold water or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Brush with plant milk instead of egg wash.
Storage and Reheating
Store baked mince pies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months—freeze them on a baking sheet before transferring to a freezer bag. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it makes the pastry soggy.
Frequently Asked Questions
Can I use store-bought pastry?
Yes, you can use ready-rolled shortcrust or puff pastry. If using puff pastry, reduce the baking time slightly and expect a flakier, less sturdy crust. Shortcrust is more traditional.
Why did my pastry shrink during baking?
Shrinking happens when the dough is overworked or not chilled enough. Be sure to chill the dough for at least 30 minutes before rolling, and handle it as little as possible.
Can I make these pies ahead of time?
Absolutely. You can assemble the pies completely and refrigerate them for up to 2 days before baking, or freeze them unbaked for up to 3 months. Bake from frozen, adding a few extra minutes.
What is mincemeat made of?
Traditional mincemeat is a mixture of dried fruits (raisins, currants, sultanas), candied peel, apples, suet (or butter), brown sugar, and spices, often with brandy or rum. It no longer contains meat, despite the name.
Can I make these without a muffin tin?
Yes, you can use a regular 12-cup muffin tin, but the pies will be larger and need a longer baking time (about 20–25 minutes). Alternatively, you can shape the pastry over the back of a small tartlet mold.
How do I prevent the filling from leaking?
Make sure the pastry edges are sealed well, and don’t overfill the cases. Also, cutting a small slit in the lid allows steam to escape, reducing the chance of the filling bubbling over.
Related
- Sifting Sands Hotel Recipe: A Tropical Layer Cake
- Is Lumpia Filipino? Origins and Variations
- Stew Meat Tender: Techniques, Timing & Mistakes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).