Classic Mince Pies (Buttery, Spiced, and Festive)
Mince pies are a beloved traditional dessert, especially popular during the holiday season. Despite the name, modern mince pies are filled with sweet, spiced fruit mince made from dried fruits, citrus, sugar, and warming spices—no meat involved. Wrapped in buttery, flaky pastry and baked until golden, these little pies are rich, fragrant, and perfect with a cup of tea.
This recipe delivers crisp pastry, perfectly balanced sweetness, and a beautifully aromatic filling, ideal for celebrations or cozy winter baking.
Why You’ll Love This Recipe
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Classic festive flavor with warm spices
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Crisp, buttery shortcrust pastry
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Perfect individual-size desserts
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Can be made ahead or frozen
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Easy to customize with toppings
Recipe Overview
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 18–22 minutes
Oven Temperature: 400°F (200°C)
Yield: 12 mince pies
Difficulty Level: Easy to Intermediate
Ingredients
For the Pastry
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2½ cups (315 g) all-purpose flour
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½ cup (115 g) unsalted butter, cold and cubed
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¼ cup granulated sugar
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1 large egg
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2–3 tablespoons cold water
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Pinch of salt
For the Filling
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1½ cups prepared mincemeat (store-bought or homemade)
Optional Toppings
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Powdered sugar, for dusting
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Milk or egg wash for glazing
Step-by-Step Instructions
Step 1: Make the Pastry
In a large bowl, mix flour, sugar, and salt. Rub in the cold butter using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and 2 tablespoons of cold water. Mix gently until the dough comes together. Add another tablespoon of water if needed.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. Chilling relaxes the gluten and helps keep the pastry crisp.
Step 2: Preheat the Oven
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled pastry to about ⅛ inch (3 mm) thickness. Use a round cutter slightly larger than the muffin cups to cut 12 circles.
Press the pastry circles gently into the muffin tin.
Step 4: Add the Filling
Spoon 1–2 tablespoons of mincemeat into each pastry-lined cup. Do not overfill—the filling expands slightly during baking.
Step 5: Add Pastry Tops
Re-roll remaining pastry and cut out stars, circles, or festive shapes. Place on top of each pie. Lightly brush with milk or egg wash for a golden finish.
Step 6: Bake
Bake the mince pies at 400°F (200°C) for 18–22 minutes, or until the pastry is golden brown and crisp around the edges.
Remove from the oven and allow to cool in the tin for 5 minutes, then transfer to a wire rack.
Tips for Perfect Mince Pies
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Keep pastry cold for best flakiness
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Don’t overfill—too much mincemeat can bubble over
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Use good-quality mincemeat for richer flavor
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Dust with powdered sugar just before serving for a festive look
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Add flavor twists: orange zest, chopped nuts, or a splash of apple juice
Storage and Make-Ahead Tips
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Room Temperature: Store in an airtight container for up to 3 days
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Refrigerator: Up to 5 days
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Freezer: Freeze baked pies for up to 2 months
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Reheating: Warm in oven at 325°F (165°C) for 5–8 minutes
Serving Suggestions
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Serve warm with whipped cream or vanilla custard
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Pair with tea, coffee, or warm milk
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Dust with powdered sugar for a classic finish
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Great for holiday dessert platters
Final Thoughts
These classic mince pies are everything the tradition promises—buttery pastry, fragrant spiced filling, and a golden finish. Simple to make yet full of festive charm, they’re perfect for sharing with family and friends or enjoying as a cozy seasonal treat.