Mince pies are a sweet, spiced British pastry filled with a rich mixture of dried fruits, candied peel, spices, and often a splash of brandy or rum. Despite the name, modern versions rarely contain meat, but their origin is a fascinating journey from savory medieval pies to the festive treat we know today. This recipe gives you a classic, deeply flavorful filling and a buttery, tender crust that works beautifully for holiday baking.
Ingredients
- For the pastry: 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- For the pastry: ¾ cup (170 g) cold unsalted butter, cubed
- For the pastry: â…“ cup (65 g) granulated sugar
- For the pastry: 1 large egg, beaten
- For the pastry: 2–3 tbsp (30–45 ml) cold water
- For the filling: 1 ½ cups (250 g) raisins
- For the filling: 1 cup (150 g) currants
- For the filling: ½ cup (75 g) chopped candied mixed peel
- For the filling: ½ cup (60 g) chopped almonds (optional)
- For the filling: 1 medium apple (about 150 g), peeled, cored, and grated
- For the filling: ½ cup (100 g) dark brown sugar, packed
- For the filling: 1 tsp ground cinnamon
- For the filling: ½ tsp ground nutmeg
- For the filling: ¼ tsp ground cloves
- For the filling: 1 tbsp (15 ml) brandy or rum (optional)
- For the filling: 1 tbsp (15 ml) lemon juice
- For assembly: 1 egg, beaten, for egg wash
- For assembly: 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 rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. (You can also pulse in a food processor.)
- 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 out onto a lightly floured surface and gently knead a few times until smooth. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Meanwhile, make the filling: In a medium bowl, combine the raisins, currants, candied peel, almonds (if using), grated apple, brown sugar, cinnamon, nutmeg, cloves, brandy (if using), and lemon juice. Stir well. Cover and let sit at room temperature while the pastry chills. (You can also make this up to 2 days ahead and refrigerate.)
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the pastry to about â…›-inch (3 mm) thick. Use a 3-inch (7.5 cm) round cutter to cut out 24 bases. Gently press each base into the cups of a 24-cup mini muffin tin (or two 12-cup tins).
- Re-roll the pastry scraps and cut out 24 top rounds using a 2-inch (5 cm) cutter. You can also cut small shapes (stars, hearts) with cookie cutters.
- Spoon about 1 tablespoon of filling into each pastry-lined cup. Do not overfill; the filling will bubble slightly.
- Place the top rounds over the filling. Press the edges gently to seal. If using full tops, cut a small slit in each to let steam escape. Brush the tops with the beaten egg.
- Bake for 18–22 minutes, until the pastry is golden brown and the filling is bubbling. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar just before serving, if desired.
Tips
- Keep everything cold: Cold butter and minimal handling are the secrets to a flaky pastry. If the dough becomes soft while rolling, chill it again for 10 minutes.
- Make ahead: The filling can be made up to 3 days in advance and stored in the fridge. The unbaked pies can be frozen for up to 3 months; bake straight from frozen, adding 5 minutes to the baking time.
- Don’t overfill: Too much filling will cause the pies to leak and the tops to pop off. A heaping teaspoon is plenty.
- Substitutions: If you don’t have brandy or rum, substitute with orange juice or apple juice. You can also use a mix of your favorite dried fruits—chopped dates, figs, or apricots work well.
Serving Suggestions
Mince pies are traditionally served warm or at room temperature, dusted with powdered sugar. They pair beautifully with a dollop of brandy butter, clotted cream, or a scoop of vanilla ice cream. For a classic British touch, serve them with a cup of tea or mulled wine during the holidays.
Variations
- Puff pastry tops: Instead of the shortcrust tops, use puff pastry for a lighter, flakier finish.
- Orange zest: Add the zest of one orange to the filling for a brighter, citrusy note.
- Vegan version: Use cold vegan butter or coconut oil for the pastry, and replace the egg wash with a little milk or cream alternative. The filling is already vegan if you skip the brandy (use juice instead).
- Mini tarts: Skip the tops entirely and make open-faced mince tarts; just bake for 15–18 minutes.
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 300°F (150°C) oven for 5–8 minutes until warm. You can also freeze baked pies for up to 3 months; thaw overnight in the fridge and reheat as above. Unbaked pies freeze well too—freeze them on a baking sheet, then transfer to a zip-top bag.
Frequently Asked Questions
Why are they called mince pies if there’s no meat? Originally, mince pies contained minced meat (often beef or mutton) mixed with dried fruits and spices. Over the centuries, the meat was gradually phased out, leaving the sweet, spiced filling we know today.
Can I use store-bought mincemeat? Absolutely. High-quality jarred mincemeat is a great time-saver. Just check the label—some contain suet (beef fat) and alcohol, so choose accordingly if you’re vegetarian or avoiding alcohol.
How do I prevent the filling from making the pastry soggy? Make sure the filling isn’t too wet—drain any excess liquid from the grated apple. You can also sprinkle a little ground almonds or breadcrumbs on the pastry before adding the filling to absorb moisture.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly more crumbly, but they’ll still be delicious.
What’s the best way to seal the pies? Press the edges gently with your fingers or use a fork to crimp. For a decorative touch, use a small star or heart cutter for the top, and just press it down lightly—no need to seal completely.
How long do they keep? Baked mince pies will keep in an airtight container for up to 5 days at room temperature, or up to 3 months in the freezer. Unbaked pies can be frozen for up to 3 months.
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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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