Christmas Mince Pies

These Christmas Mince Pies are a classic festive bake made with buttery homemade shortcrust pastry and a rich, fruity homemade mincemeat. Finished with charming pastry stars, they look as good as they taste and fill the kitchen with warming Christmas aromas as they bake. Perfect for sharing, gifting, or enjoying with a cup of tea, these mince pies are a true seasonal treat.

Prep Time 40

Cook Time 25

Total Time 1 5

Servings 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

Notes

Serving & Storage Tips:

Christmas Mince Pies can be enjoyed warm or cold.

Store in an airtight tin for up to 5 days.

They can be gently reheated in a low oven for a freshly baked feel.

Serve with tea, mulled wine, custard, cream, or brandy butter for a festive finish.

These homemade Christmas Mince Pies are a timeless festive favourite, combining rich flavours, buttery pastry and a touch of seasonal charm in every bite.

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