These deep Mince Pies are made with a sweet shortcrust pastry flavoured with cinnamon and orange, and they're filled with a fruity boozy mincemeat. Mince pies are such a classic bake for the festive season and for Christmas, and making them homemade is the best way to enjoy them! The pastry comes together so easily in a food processor, and can also be made by hand. They are easy enough to bake with the kids too. A batch of these mince pies served warm, and maybe with a glass of mulled wine, is the perfect way to enjoy Christmas!
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Ingredient Tips & Equipment Information
- I used unsalted butter for the pastry, you can also use a baking spread like Stork, either way make sure it is cold.
- I added some cinnamon and orange to the pastry for extra flavour, but this is optional.
- You can use shop bought pastry, if you need to save time.
- I use shop bought mincemeat for this recipe, but feel free to use a homemade version.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mince Pies
It's so quick and easy to make the pastry in a food processor, but you can also make it in a bowl using your fingers, a fork or a pastry blender. Mix together the plain flour, caster sugar and if using, the cinnamon. Add the butter and mix in until it resembles breadcrumbs. Then add the egg, and if using, the orange extract. Mix until the pastry clumps together when you squeeze it in your hand. Bring it into a round smooth disc using your hands and wrap in cling film, then chill it in the fridge for 30 minutes.
Lightly grease your tin, I also like to put strips of baking paper into each hole as it makes the mince pies so quick and easy to remove from the tin. Roll out the pastry and cut out rounds, then place them into the tin and gently push down around the base and sides.
Fill each pastry case with mincemeat, then roll out the remaining pastry and add lids. I did a mix of rounds and stars. Bake for 20-25 minutes or until the pastry is golden. Let cool for 10-15 minutes, then remove from the tin and leave to cool fully on a cooling rack. To serve, sprinkle with icing sugar.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can you use shop bought pastry?
Yes! You can use a block, or ready rolled sheet, of shortcrust pastry. I recommend the 500g sized packs. Prepare and bake the pastry and the same way as the recipe describes with the homemade pastry.
What is the best mincemeat to use?
If you have the time, you can absolutely make a homemade mincemeat to fill your mince pies with. When I'm making mince pies from scratch I feel like making the pastry is enough work, and shop bought mincemeat is so delicious and convenient. I do always get a luxury or finest version, for extra indulgence, and I always choose a booze infused one. Don't forget to also check the ingredients as some mincemeat can contain animal derived suet, which is not suitable for vegetarians.
How long do Mince Pies keep for and can they be frozen?
The mince pies will keep for 5-7 days, store them in an airtight container in a cool place. They can be frozen, once they are baked and fully cooled, wrap them in cling film (plastic wrap) or place in a freezer box or bag, and freeze for up to 3 months.
Can this recipe be made gluten free?
For gluten free, swap the plain flour for a gluten free plain flour blend and you might also like to add 1 tsp xanthan gum to the pastry for better texture. Or you could use ready made gluten free pastry. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free option you can swap the butter out for a dairy free spread or baking block. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
What is mincemeat?
The name can be confusing as mincemeat doesn't actually contain meat! It did used to contain meat a very long time ago, which is how it got its name. Now it just contains dried fruit, sugar, citrus fruit and alcohol. Sometimes it contains suet, which can be animal derived or vegetarian.
What size are these Mince Pies?
These are large deep mince pies and they are made in a standard cupcake/muffin tin which has holes that are around 3cm/1" deep.
What can you serve Mince Pies with?
- Single or double cream
- Brandy cream or brandy butter
- Custard (warm or cold)
- Clotted cream
- Ice cream
- Caramel sauce
More tips for making the Mince Pies:
- I prefer not to egg wash my mince pies, but if you want yours to have a shiny top, brush them with beaten egg before baking.
- If you want to warm the mince pies up to serve them at a later date, you can place them on a baking tray and reheat them in the oven on 200C Fan for 5-10 minutes.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Food processor
- Kitchen scales
- Pastry blender
- Round cutters
- Rolling pin
- Silicone mat
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More mincemeat recipes...
Mince Pies
Ingredients
- 300 g Plain flour
- 50 g Caster sugar
- ¼ tsp Cinnamon optional
- 180 g Butter unsalted, cold
- ½ tsp Orange extract optional
- 1 Egg large
- 625 g Mincemeat homemade or shop bought
Instructions
- Put the plain flour, caster sugar and cinnamon into a mixing bowl and stir together. Or you can put them straight into your food processor and pulse it a few times to combine the ingredients
- Put the flour mixture into a food processor and add the butter, pulse the mixture a few times until the butter is mixed in and the mixture resembles fine breadcrumbs. If you are making the dough by hand, add the butter to the flour mixture and use your fingers to rub the butter into the flour mixture until it resembles fine breadcrumbs. You can also use a pastry blender or a fork
- Add the egg and orange exgtract and mix until combined, you should be able to squeeze a handful of the mixture in your hand and it sticks together to form a dough. Use your hands to push all the mixture together into a disc of smooth dough. Wrap it in clingfilm and chill it in the fridge for 30 minutes
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7, grease a muffin/cupcake tin lightly with butter and add strips of baking paper
- Roll out the pastry onto a floured surface to a thickness of around 2mm, and cut out the pie bases using a 10cm round cutter (I like to use the scalloped edge but you can use the plain round one too)
- Place the pastry bases into the tin, use your fingers to press them against the bottom and sides gently
- Fill each pastry case with mincemeat
- Roll out the remaining dough and cut out the pie lids using a 7cm round cutter, again I like to use the scalloped edge but it's up to you. Or cut out star shapes, the star cutter I used was 6.5cm at it's widest point. Add the lids on, if using the round ones, use a sharp knife to put a small slit in the centre to let steam escape
- Bake them for 20-25 minutes until they are golden and bubbling. Let them cool in the tin for about 10 minutes. Remove them from the tin using the strips of baking paper to help you, and either serve immediately or let them cool and serve them cold
- Store the leftovers in an airtight container in a cool place for 5-7 days
Notes
- I used unsalted butter for the pastry, you can also use a baking spread like Stork, either way make sure it is cold.
- I added some cinnamon and orange to the pastry for extra flavour, but this is optional.
- You can use shop bought pastry, if you need to save time.
- I use shop bought mincemeat for this recipe, but feel free to use a homemade version.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Christine Mason
Absolutely delicious brilliant recipe as always