Mince pies are a classic British holiday treat—buttery, crumbly pastry shells filled with a spiced, fruity mincemeat mixture. This recipe makes a batch of perfectly portioned, individually wrapped pies, ideal for gift-giving, holiday parties, or simply having a ready-made treat on hand. The individual wrapping keeps them fresh and makes them easy to share or pack in lunchboxes.
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 cup (225 g) unsalted butter, cold and cubed
- 1/2 cup (100 g) granulated sugar
- 1 large egg, beaten
- 2–3 tbsp (30–45 ml) cold water
- 1 1/2 cups (450 g) prepared mincemeat (see note below)
- 1 egg, beaten with 1 tbsp (15 ml) milk, for egg wash
- 1/4 cup (50 g) demerara or coarse sugar, for sprinkling (optional)
Instructions
- 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. (You can also do this in a food processor with short pulses.)
- Add the beaten egg and 2 tablespoons of cold water. Mix with a fork until the dough starts to come together. If it seems dry, add the remaining water a teaspoon at a time. Turn the dough out onto a lightly floured surface, knead gently just until smooth, then shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3 mm) thick. Using a 3-inch (7.5 cm) round cutter, cut out 24 circles for the bases. Using a 2.5-inch (6 cm) round cutter, cut out 24 circles for the tops (or use a star-shaped cutter for the tops).
- Gently press each base circle into the cups of a mini muffin tin (or use a 12-hole regular muffin tin, but the pies will be larger). Spoon about 1 tablespoon (15 g) of mincemeat into each pastry-lined cup—do not overfill, as the filling will bubble during baking.
- Place a top circle (or star) over each pie. Press the edges of the base and top together to seal, then crimp with your fingers or a fork. If using a solid top, cut a small slit in the center to allow steam to escape.
- Brush the tops with the egg wash and sprinkle with demerara sugar if using. Chill the assembled pies in the refrigerator for 15 minutes—this helps the pastry hold its shape.
- Bake for 18–20 minutes, or until the pastry is golden brown. Allow the pies to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use cold ingredients: Keep the butter and water ice-cold. Warm ingredients make the pastry tough and difficult to handle.
- Don’t overfill: Mincemeat is juicy and will bubble over if you add too much. A heaping teaspoon per small pie is perfect.
- Chill before baking: The 15-minute chill after assembling prevents the pastry from shrinking and helps the pies keep their shape.
- Substitute ready-made pastry: If you’re short on time, use 2 sheets of store-bought shortcrust pastry. It will save about 30 minutes of prep.
Serving Suggestions
Serve the pies warm or at room temperature. They pair beautifully with a dollop of brandy butter, clotted cream, or a scoop of vanilla ice cream. For a festive drink, serve with mulled wine or hot cider. These individually wrapped pies are also perfect for gifting—tie a ribbon around each one or place them in a decorative tin.
Variations
- Spiced pastry: Add 1 teaspoon of ground cinnamon or mixed spice to the flour for extra warmth.
- Almond topping: Instead of a pastry top, sprinkle the mincemeat with slivered almonds and a little sugar before baking.
- Vegan version: Use vegan butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in the pastry, and choose a vegan mincemeat.
- Mini bite-size: Use a 1.5-inch (4 cm) cutter for both bases and tops to make tiny, one-bite pies—adjust the baking time to 12–15 minutes.
Storage and Reheating
Store the baked pies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked pies on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 5 minutes to the baking time. To reheat, place pies in a 350°F (175°C) oven for 5–8 minutes until warm. Do not microwave, as the pastry will become soggy.
Frequently Asked Questions
Can I use store-bought mincemeat? Yes, absolutely. Good-quality jarred mincemeat works perfectly. If it seems too wet, drain off some of the liquid before using.
How do I wrap them individually for gifting? Once the pies are completely cool, place each one in a small cellophane bag or wrap in plastic wrap, then tie with a ribbon. Add a label with the date and a note to keep refrigerated.
Can I make the pastry ahead of time? Yes, the dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
Why did my pies leak filling? This usually happens if the pies are overfilled or the edges aren’t sealed properly. Make sure to press the edges firmly and don’t add more than a tablespoon of filling.
Can I use puff pastry instead? Yes, puff pastry makes a lighter, flakier pie. Bake at 400°F (200°C) for 15–18 minutes, and keep in mind they are best eaten the same day as they become soggy quickly.
Are mince pies served hot or cold? Both! They are delicious warm from the oven, but also great at room temperature. If serving later, reheat in a low oven for a few minutes to revive the pastry.
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