There’s something undeniably magical about the smell of freshly baked mince pies wafting through the house during the holiday season. Whether you’re hosting a festive gathering or simply treating yourself, these iconic little pies never fail to deliver that perfect combination of nostalgia and indulgence. But what makes a truly delicious mince pie? It’s all about the right balance of buttery, flaky pastry and the rich, spiced filling that brings all the festive cheer.
Mince pies, while traditionally associated with Christmas, are one of those comfort foods that make you feel instantly at home. The journey begins with the pastry—the crucial base of any great mince pie. When made right, it’s buttery, golden, and melts in your mouth with every bite. The key to achieving that melt-in-the-mouth texture is chilling the dough before you roll it out. This simple step ensures that the pastry is both tender and crisp, forming the perfect vessel for your mincemeat.
Now, let’s talk about the filling: mincemeat. While you can always make your own from scratch, using good-quality shop-bought mincemeat is a brilliant shortcut that doesn’t sacrifice flavour. Rich, spiced, and packed with dried fruit, it’s the heart of the pie. A little touch of caster sugar adds just the right amount of sweetness, making the filling warm and inviting.
Once the pastry is pressed into muffin tins and filled with mincemeat, the pies are topped with a lid and brushed with milk to give them that glossy golden finish. The magic happens in the oven as the pies bake to a perfect golden-brown hue, with the sweet aroma of pastry filling your kitchen.
There’s something about biting into a warm mince pie, with its flaky crust and spicy filling, that transports you to a cosy winter day. Whether you enjoy them with a cup of tea, mulled wine, or just on their own, Tasty Mince Pies are sure to be a hit at any festive occasion.
I make the mixture in advance and often add a drop of brandy for the adult version. The pastry will be ok in the fridge for a few days so prep in advance.
Tasty mince Pies
Ingredients
- 350 g mincemeat shop brought
- 2 tbsp caster sugar
- 125 g unsalted butter diced
- 225 g plain flour
- milk to glaze the pies
- 1 large eggs beaten, free range
Instructions
- Lightly butter a 12 case muffin tray. (or use a spray)
- In a large glass bowl (i prefer glass as you can make sure it thoroughly mixed), add the mincemeat and give it a good stir.350 g mincemeat
- Add the flour, sugar and cubed butter into a food processor and blitz briefly until it look like breadcrumbs. When at this stage, slowly add the beaten egg to the processor.2 tbsp caster sugar, 125 g unsalted butter, 225 g plain flour, 1 large eggs
- Once the mixture has combined, and resembles pasty, wrap it tightly in cling film and place in the fridge.
- Allow to chill for about an hour. It makes it far easier to roll when chilled.
- Lightly flour a cool work area and also lightly flour your rolling pin. Roll into a thinnish layer making sure you have enough pastry to cut out 12 pie bases and lids..
- Cut out 12 circles with a pastry cutter. They must be large enough to fill the cases in the muffin tin up to the lip.
- using a slightly smaller cutter, cut 12 lids from the remaining pastry.
- Gently press the bases into each of the muffin cases and evenly fill with the mincemeat.
- Seal the pie up with a lid on each one and press the edges together with a fork.
- I always make a small incision in the lid to avoid mini explosions.
- Using a pastry brush light brush the mince pie with the fresh milk.milk
- Once again, place in the fridge for a further 30 minutes whilst preheating your oven to 200 C / Gas Mark 6 / 390 F
- When ready, place in the oven for about 20 minutes or until the pastry is golden brown.
- Remove from the oven and place on a cooling rack.
- Ideally served warm for that added feeling.
12 comments
I made these as a practice run for Christmas and then had to make more. They aee incredibly good
I was amazed at how such simple ingredients came together to create something so delicious. The process of making and chilling the pastry was seamless, and the mincemeat filling offered a classic Christmassy taste.
Served warm, they were a hit with the family—perfectly paired with a dollop of cream or custard.
This recipe made mince pies feel effortless and foolproof. The pastry was tender yet sturdy enough to hold the filling, and the mincemeat was well-balanced. I particularly enjoyed the cooling rack suggestion, as it kept the pies from going soggy.
The Tasty Mince Pies recipe delivers exactly what you’d want for a cosy Christmas treat.
loved how easy the instructions were to follow, especially with the detailed steps about rolling and cutting the pastry. The golden-brown tops from the milk glaze were gorgeous.
The instructions were clear, and the final product was worth the wait. These are miles ahead of anything store-bought.
Even as a beginner, I found the recipe straightforward and enjoyable. The food processor step made the pastry prep quick and mess-free, and the rest was smooth sailing.
The finished pies were divine—flaky pastry with a sweet and spiced filling that felt indulgent but not overly heavy. I served them warm, as suggested, with a sprinkle of icing sugar.
The buttery pastry combined with the shop-bought mincemeat is a time-saver without compromising on flavour. I appreciated the tip about making a small incision in the lids—it really helped avoid any messy overflows.
The buttery pastry is delicate and crisp, while the shop-bought mincemeat is perfectly spiced. The pastry-making process was straightforward, and chilling it made it incredibly easy to handle.
These mince pies strike the perfect balance of sweetness and texture. The pastry is wonderfully buttery and flaky, thanks to chilling before rolling, and the mincemeat filling is rich and festive.