Christmas Mince Pies are one of those treats that instantly signal the festive season has arrived. For many of us, the first whiff of warming spices drifting from the oven is as much a part of Christmas as twinkling lights or a decorated tree. As a helpful home cook, I always say that Christmas Mince Pies don’t need to be complicated to be special. With homemade pastry, a rich homemade mincemeat, and charming little pastry stars on top, they become something truly memorable and deeply comforting.
What I love most about Christmas Mince Pies is their sense of tradition. They’ve been gracing British tables for centuries, and yet they never feel old-fashioned or tired. There’s something reassuring about returning to familiar flavours each year – plump dried fruits, citrus peel, gentle spice and a buttery pastry that melts in the mouth. Making Christmas Mince Pies at home connects you to that tradition in a very hands-on way, whether you’re baking alone with a mug of tea or turning it into a family activity with children cutting out the pastry stars.
Homemade pastry makes a noticeable difference to Christmas Mince Pies. A simple shortcrust, lightly sweetened, gives the perfect balance to the fruity filling. It should be crisp enough to hold its shape but tender enough to crumble when you bite into it. Rolling out pastry on a cool worktop, dusted lightly with flour, is one of those quietly satisfying kitchen moments that often gets lost in the rush of festive preparations. Taking the time here really pays off in the final result.
The heart of Christmas Mince Pies, of course, is the mincemeat. Homemade mincemeat allows you to control the flavour and sweetness, and it often tastes fresher and brighter than shop-bought versions. Slowly soaking dried fruits with citrus zest, apple, spice and a splash of something warming creates a filling that feels generous and indulgent. When spooned into pastry cases, it should be moist but not sloppy, ensuring the Christmas Mince Pies bake evenly without leaking.
Topping Christmas Mince Pies with pastry stars adds both charm and a little festive flair. Stars feel especially appropriate at Christmas, catching the eye and making each pie look as though it belongs on a celebration table. They also allow some of the mincemeat to peek through as it bubbles gently in the oven, filling the kitchen with that unmistakable Christmas aroma. A light brush of milk or egg wash helps the pastry turn beautifully golden, while a dusting of icing sugar once cooled adds a final snowy touch.
One of the joys of Christmas Mince Pies is their versatility. They’re just as welcome served warm straight from the oven as they are enjoyed cold the next day. They fit neatly into all sorts of festive moments, from afternoon tea to late-night snacks. I often keep a tin of Christmas Mince Pies on the sideboard during December, ready for unexpected visitors or quiet moments when a small treat is needed.
Christmas Mince Pies also store surprisingly well, which makes them ideal for busy households. Kept in an airtight tin, they’ll stay fresh for several days, and they can be gently reheated if you prefer them warm. This makes them a practical yet indulgent addition to festive baking, especially when time is in short supply.
Above all, Christmas Mince Pies are about sharing. Offering someone a homemade mince pie feels like a small act of kindness, a way of saying “you’re welcome here”. Whether you serve them at a gathering or wrap a few up as a gift, they carry a sense of care that’s hard to beat. In my kitchen, Christmas Mince Pies aren’t just a recipe – they’re a tradition worth keeping.
Suggested dishes and drinks to serve with Christmas Mince Pies:
- A pot of freshly brewed tea, especially Earl Grey or English Breakfast
- Mulled wine or warm spiced cider
- A scoop of vanilla ice cream for a simple dessert
- Lightly whipped cream or brandy cream
- Custard, served warm for a comforting pudding
- A festive cheese board with sharp cheddar or stilton
- Fresh fruit such as clementines or grapes to balance the sweetness
Served simply or dressed up as a dessert, Christmas Mince Pies always earn their place at the table, bringing warmth, nostalgia and a little festive magic with every bite.
Christmas Mince Pies
Ingredients
Sweet Shortcrust Pastry Ingredients:
- 350 g plain flour
- 175 g unsalted butter cold and cubed
- 75 g caster sugar
- 1 large egg
- 2 tbsp cold water if needed
Homemade Mincemeat Ingredients:
- 200 g raisins
- 200 g sultanas
- 100 g currants
- 100 g dried mixed peel
- 1 large cooking apple peeled and finely grated
- 1 large orange zest and juice
- 1 large lemon zest only
- 100 g light brown sugar
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 50 g unsalted butter melted
- 3 tbsp brandy or rum
Finishing Ingredients:
- Milk or beaten egg, for brushing
- Icing sugar for dusting
Instructions
Make the Pastry:
- Place the flour and butter into a large bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then add the egg and mix gently until the dough begins to come together.350 g plain flour, 175 g unsalted butter, 75 g caster sugar, 1 large egg
- If the dough feels dry, add a little cold water, a teaspoon at a time. Bring the pastry together into a ball, wrap in cling film, and chill for at least 30 minutes.2 tbsp cold water
Prepare the Mincemeat:
- In a large bowl, combine the raisins, sultanas, currants, dried mixed peel, grated apple, orange zest and juice, lemon zest, sugar, spices, melted butter and alcohol if using.200 g raisins, 200 g sultanas, 100 g currants, 100 g dried mixed peel, 1 large cooking apple, 1 large orange, 1 large lemon, 100 g light brown sugar, 1 tsp mixed spice, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 50 g unsalted butter, 3 tbsp brandy
- Mix thoroughly until everything is evenly coated. Cover and leave to rest for at least 30 minutes to allow the flavours to develop.
Preheat and Prepare:
- Preheat the oven to 190°C (170°C fan). Lightly grease a mince pie tin.
Assemble the Christmas Mince Pies:
- Roll out two-thirds of the chilled pastry on a lightly floured surface to about 3 mm thick. Cut out circles and line the holes of the tin, gently pressing the pastry into the base and sides. Spoon the mincemeat into each case, filling them generously but not over the top.
- Roll out the remaining pastry and cut out stars or your chosen shapes for the tops. Place one on each mince pie and lightly brush with milk or beaten egg.Milk
- Note: The pastry topping can be any shape you like – stars, hearts, circles, or festive cutters all work beautifully. You can also fully cover the mince pies with a pastry lid if preferred; just remember to make a small slit in the top to allow steam to escape during baking.
Bake
- Bake the Christmas Mince Pies for 20–25 minutes, or until the pastry is golden and crisp. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack.
Serve
- Once cooled, dust lightly with icing sugar before serving.Icing sugar
23 comments
Tasty and comforting, but I would add a touch more citrus next time
A reliable classic that delivers exactly what you expect from Christmas mince pies
Pleasant texture and aroma, though the spice level was quite mild
Great balance between crumbly pastry and moist filling
Enjoyable and festive, especially served with cream or custard
A comforting classic that tastes just like Christmas should
I loved the pastry stars on top, they make the pies feel extra special
A solid festive bake that would suit most Christmas tables
Nicely baked and well presented, great for serving to guests
Mu grandchildren helped me make these and they were delicious. Must keep watch during baking as they turn from perfect to overdone very quickly.
The pastry was excellent, although I would have liked a little more filling
These mince pies felt homemade in the best possible way
I liked the light dusting of icing sugar, it finished them nicely
The pastry topping was attractive, though I prefer a full lid personally
The homemade mincemeat really shines and tastes fresher than shop bought
The homemade mincemeat gives these pies a lovely depth of flavour
Rich and flavourful without being overly sweet, which I appreciated
These mince pies were crisp on the outside and soft and fruity inside
Good overall but I found them a bit rich to eat more than one
Perfect festive treat with just the right balance of sweetness and spice
Lovely traditional Christmas mince pies with beautifully buttery pastry
Traditional flavours done well and clearly made with care
Very enjoyable with a cup of tea, especially when served slightly warm