🇬🇧 United Kingdom · Dessert
Traditional Christmas Mince Pies
By eatmundo · July 6, 2026
These delightful individual tarts, filled with rich, spiced mincemeat and encased in delicate shortcrust pastry, are an essential part of British Christmas celebrations. Best served warm with a dusting of icing sugar or a dollop of brandy butter.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the pastry, combine 250g plain flour with 125g cold, cubed unsalted butter in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- 2
Stir in 50g caster sugar, then gradually add 2-3 tablespoons of cold water, a little at a time, bringing the dough together until it forms a soft ball. Be careful not to overwork it, which can make the pastry tough.
- 3
Wrap the pastry in cling film and chill in the refrigerator for at least 30 minutes. This resting period helps the gluten relax, making the pastry easier to roll and ensuring a tender result.
- 4
Preheat your oven to 200°C (400°F) fan/gas mark 6. Lightly grease a 12-hole mince pie tin with butter or a non-stick spray.
- 5
On a lightly floured surface, roll out two-thirds of the chilled pastry to about 3mm thick. Use a 7cm fluted cutter to cut out 12 bases and place them into the prepared tin holes.
- 6
Fill each pastry base with a generous teaspoon (about 25g) of good quality mincemeat. Don't overfill, or it might bubble out during baking.
- 7
Roll out the remaining pastry and cut out 12 smaller stars or circles (about 5cm) for the tops. Gently press them onto the mincemeat, moistening the edges lightly with water if needed to seal.
- 8
Brush the tops of the pies with a little beaten egg for a golden glaze. Bake for 15-20 minutes, or until the pastry is golden brown and the filling is gently bubbling.
- 9
Remove the mince pies from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Dust generously with icing sugar before serving warm or at room temperature.
Frequently Asked Questions
How can I tell if my Christmas Mince Pies are perfectly baked?+
Mince pies are done when the pastry is golden brown and crisp, and the mincemeat filling is visibly bubbling slightly around the edges of the top crust.
My mince pie tops sometimes crack or sink after baking. How can I prevent this?+
Ensure you don't overwork the pastry dough to keep it tender, and vent the top crusts with a small hole or cut before baking to allow steam to escape and prevent cracking.
Is it better to use homemade or store-bought mincemeat for traditional mince pies?+
While quality store-bought mincemeat is convenient, homemade mincemeat often offers a richer, more complex flavor profile that truly elevates traditional mince pies.
What's the best way to store baked mince pies, and can they be frozen?+
Store baked mince pies in an airtight container at room temperature for up to 3-4 days. You can also freeze them unbaked (freeze then bake from frozen) or baked (thaw and gently reheat) for longer storage.
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