Mince Pies Recipe


For the Pastry:

  • 3 cups (375g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, very cold and diced
  • 1/4 cup (60g) vegetable shortening, cold and diced
  • 1/4 cup – 1/3 cup ice water

For the Mincemeat Filling:

  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) golden raisins
  • 1/2 cup (50g) chopped candied mixed peel
  • 1/2 cup (50g) dried cranberries or cherries
  • 1 large apple, peeled, cored, and finely chopped
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon mixed spice
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1/4 cup (60ml) brandy or rum (optional)


  • 1 egg, beaten (for egg wash)
  • Coarse sugar or powdered sugar for sprinkling


1. Make the pastry:

  • In a large bowl, whisk together flour and salt.
  • Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  • Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Don’t overwork it.
  • Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.

2. Make the mincemeat filling:

  • In a large saucepan, combine raisins, currants, golden raisins, mixed peel, cranberries (or cherries), chopped apple, butter, brown sugar, spices, orange and lemon zest and juice.
  • Heat over low-medium heat, stirring occasionally, until the butter has melted and the mixture is well combined. Simmer for 5-10 minutes.
  • Remove from heat and stir in the brandy or rum (if using). Let cool completely.

3. Assemble the mince pies:

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Cut out circles large enough to fit your muffin tin.
  • Repeat with the remaining disc of dough, cutting out smaller circles or shapes (like stars) for the pie tops.
  • Press the larger pastry circles into the muffin tin cups.
  • Fill each pastry case with a generous amount of mincemeat (around 1-2 tablespoons).
  • Top with the smaller pastry cutouts, gently pressing the edges to seal. Brush the tops with beaten egg and sprinkle with coarse sugar (optional). Cut small slits in the top crusts to allow steam to escape.

4. Bake and Finish:

  • Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbling.
  • Let cool in the muffin tin for a few minutes, then carefully transfer to a wire rack to cool completely.
  • Dust with powdered sugar before serving.


  • For extra richness, use a combination of butter and lard in the pastry.
  • Store leftover mincemeat in an airtight container in the refrigerator for several weeks, or freeze for longer storage.
  • Enjoy mince pies warmed with a dollop of cream or brandy butter.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *