Booths mince pies are a beloved British holiday treat, known for their buttery, shortcrust pastry and rich, spiced fruit filling. This recipe recreates that classic taste at home, using a simple homemade pastry and a luxurious mincemeat filling that balances sweet and tangy flavors. The result is a perfectly festive pie with a crisp, golden crust and a moist, aromatic center.
Ingredients
- 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- ½ cup (115 g) unsalted butter, cold and cubed
- ½ cup (115 g) vegetable shortening, cold
- ¼ cup (50 g) granulated sugar
- 1 large egg, beaten
- 2–3 tbsp (30–45 ml) ice-cold water
- 1 ½ cups (450 g) prepared mincemeat (see note)
- 1 egg, beaten, for egg wash
- Granulated sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour and sugar. Add the cold butter and shortening. Using your fingertips or a pastry blender, rub the fats into the flour until the mixture resembles coarse breadcrumbs.
- Add the beaten egg and 2 tablespoons of ice-cold water. Mix with a fork until the dough begins to come together. If it seems too dry, add the remaining water, 1 teaspoon at a time, until the dough holds together when pinched.
- Turn the dough out onto a lightly floured surface and knead gently just until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.
- On a lightly floured surface, roll out the dough to about â…›-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out 12 circles for the bases. Press each circle into a muffin cup, ensuring the dough comes up the sides.
- Using a 2-inch (5 cm) star-shaped cutter (or a smaller round cutter), cut out 12 tops from the remaining dough. You can re-roll the scraps once.
- Spoon about 1 heaping tablespoon (20 g) of mincemeat into each pastry-lined cup. Do not overfill, as the filling will bubble during baking.
- Place a pastry star (or round) on top of each pie. Press the edges gently to seal. Brush the tops with beaten egg and sprinkle with granulated sugar.
- Bake for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Do not skip the chilling step. It relaxes the gluten and keeps the butter cold, which results in a flakier, more tender crust.
- Use good-quality mincemeat: The filling is the star, so choose a high-quality jarred mincemeat or make your own. If your mincemeat is very wet, drain off excess liquid to prevent soggy bottoms.
- Seal the edges well: Press the top pastry firmly onto the base to prevent the filling from leaking out during baking. A light egg wash along the edge acts as a glue.
- Don’t overfill: Too much mincemeat will cause the pies to overflow and stick to the tin. A heaping tablespoon per pie is perfect.
Serving Suggestions
Serve these mince pies warm or at room temperature. They are delightful on their own, but even better with a dollop of brandy butter, a spoonful of clotted cream, or a scoop of vanilla ice cream. For a traditional British touch, enjoy them with a cup of tea or mulled wine.
Variations
- Citrus twist: Add the zest of one orange or lemon to the pastry dough for a bright, aromatic flavor.
- Almond topping: Instead of a pastry top, sprinkle the filled pies with slivered almonds before baking for added crunch.
- Vegan version: Use cold vegan butter or coconut oil in place of the butter and shortening, and substitute the egg wash with a little plant-based milk. Use a vegan mincemeat.
- Spiced pastry: Add ½ teaspoon of ground cinnamon or mixed spice to the flour for a warmer, spiced crust.
Storage and Reheating
Store baked mince pies in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for 5–7 minutes, or until warmed through. You can also freeze unbaked pies (without egg wash) for up to 3 months; bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pastry? Yes, you can use a good-quality shortcrust pastry from the store. Just make sure it is well chilled before rolling.
What is mincemeat? Mincemeat is a rich, spiced mixture of dried fruits, candied peel, apples, and suet (or butter), traditionally flavored with brandy or rum. It does not contain meat in modern versions.
Why did my pies leak? Leaking usually happens when the pies are overfilled or the edges are not sealed properly. Use a heaping tablespoon of filling and press the edges firmly together.
Can I make these ahead of time? Absolutely. You can prepare the pies completely, then refrigerate them unbaked for up to 2 days. Bake them just before serving.
How do I prevent soggy bottoms? Make sure your mincemeat is not too wet, and bake the pies on a preheated baking sheet in the lower third of the oven. This helps the bottoms crisp up.
Can I use a different filling? Yes, you can use apple butter, lemon curd, or a homemade fruit compote. Just ensure the filling is thick enough not to make the pastry soggy.
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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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