Mince pies are a classic British Christmas treat: buttery, shortcrust pastry shells filled with a rich, spiced mixture of dried fruits, citrus peel, and warm winter spices. This recipe delivers a perfectly golden, crisp pastry with a soft, fragrant filling every time. The key to success is understanding the cooking time and temperature, which we break down in detail so your pies come out perfect, whether you use homemade or store-bought pastry.
Ingredients
- 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- ½ cup (115 g) cold unsalted butter, cubed
- ½ cup (115 g) cold vegetable shortening or lard, cubed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 3–4 tbsp (45–60 ml) ice-cold water
- 1 ½ cups (400 g) prepared mincemeat (see note)
- 1 large egg, beaten, for egg wash
- Powdered sugar, for dusting (optional)
Note: Use a good-quality jarred mincemeat for convenience, or make your own. If using homemade, ensure it is not too wet; drain excess liquid if necessary.
Instructions
- Make the pastry: In a large bowl, whisk together the flour and sugar. Add the cold butter and shortening. Using a pastry blender or your fingertips, rub the fats into the flour until the mixture resembles coarse crumbs. Add the egg yolk and 3 tablespoons of ice-cold water. Stir with a fork until the dough begins to come together; add more water, a teaspoon at a time, if needed. Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll out the pastry: On a lightly floured surface, roll out one disk of dough to about â…›-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round fluted cutter, cut out rounds for the bases. Gently press each round into the cups of a 12-hole mini muffin tin (or use a standard 12-hole muffin tin for larger pies).
- Fill the pies: Spoon about 1 heaping teaspoon (for mini) or 1 tablespoon (for standard) of mincemeat into each pastry-lined cup. Do not overfill; leave a little space at the top.
- Add the tops: Roll out the second disk of dough and cut out slightly smaller rounds or star shapes for the tops. Place a top over each pie, pressing the edges gently to seal. If using full rounds, cut a small slit in the center to allow steam to escape.
- Egg wash: Brush the tops of the pies lightly with the beaten egg. This gives a beautiful golden shine.
- Bake: Place the baking sheets in the preheated oven. Bake for 18–20 minutes, or until the pastry is golden brown and the filling is bubbling. Rotate the pans halfway through for even baking.
- Cool: Remove from the oven and let the pies cool in the tins for 5 minutes. Then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Tips
- Keep everything cold: For the flakiest pastry, ensure your butter and shortening are very cold, and handle the dough as little as possible. If the dough becomes soft, chill it again before rolling.
- Don’t overfill: Too much mincemeat can cause the filling to bubble over and stick to the pan, making the pies difficult to remove. Use the suggested amounts.
- Check your oven: Ovens vary, so start checking at 15 minutes. The pies are done when the pastry is a deep golden brown, not pale.
- Make ahead: You can assemble the pies and refrigerate them unbaked for up to 24 hours, or freeze them for up to 3 months. Bake from frozen, adding 3–5 minutes to the cooking time.
Serving Suggestions
Serve warm or at room temperature. They are delicious 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 touch, enjoy with a glass of mulled wine or a cup of tea.
Variations
- Puff pastry tops: Instead of shortcrust, use puff pastry for the tops for a lighter, flakier texture.
- Orange zest: Add 1 teaspoon of orange zest to the pastry dough for a citrusy twist.
- Spiced mincemeat: Stir ½ teaspoon of ground cinnamon or nutmeg into the mincemeat before filling.
- Vegan version: Use plant-based butter and shortening, and replace the egg yolk with 1 tablespoon of cold water and the egg wash with a little plant-based milk.
Storage and Reheating
Store baked mince pies in an airtight container at room temperature for up to 5 days. To reheat, place them in a preheated 350°F (175°C) oven for 5–7 minutes until warm and crisp. You can also freeze baked pies for up to 3 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
How long do mince pies take to cook?
At 375°F (190°C), mince pies typically take 18–20 minutes. Mini pies may be done at 15–18 minutes, while larger pies may need up to 25 minutes. Always look for a golden-brown crust.
Why are my mince pies soggy?
Sogginess usually comes from underbaking or too much filling. Ensure the pastry is fully cooked and golden, and avoid overfilling. You can also blind-bake the bases for 10 minutes before adding the filling for extra crispness.
Can I use store-bought pastry?
Absolutely. High-quality shortcrust or puff pastry from the store works perfectly and saves time. Just follow the same baking instructions.
Do I need to refrigerate mince pies?
Baked mince pies can be kept at room temperature for up to 5 days in an airtight container. If you live in a very warm climate, refrigerate them to be safe, but bring to room temperature before serving.
Can I freeze mince pies?
Yes, both baked and unbaked mince pies freeze well. Freeze unbaked pies on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cooking time. Baked pies can be frozen for up to 3 months.
What is the best mincemeat to use?
Look for a good-quality jarred mincemeat with a high fruit content and a balance of spices. You can also make your own with dried fruits, apples, suet, and brandy. If your mincemeat is very liquid, drain it slightly before using.
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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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