Easy Mince Pie Recipe (2024)

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A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

Easy Mince Pie Recipe (1)

Jump to:
  • 👩🏻‍🍳 Why make this recipe
  • 🍽 Equipment notes
  • 🥘 Ingredients
  • 🔪 Step by step instructions
  • ❓ Frequently asked questions
  • 🎄 Other Christmas recipes
  • 📖 Recipe

👩🏻‍🍳 Why make this recipe

Made with a light and crumbly pastry and flavoured with orange and cranberry, these easy mince pies will be the perfect addition to your Christmas table.

Theres no need for a food processor or mixer machine and this simple, tried and tested recipe will ensure a perfect batch every time. For an alternative why not try Frangipane mince pies.

🍽 Equipment notes

Useful bits of equipment for making this recipe:

  • To shape the mince pies: Deep cupcake trayEasy Mince Pie Recipe (2) (you can also use a shallow mince pie trayEasy Mince Pie Recipe (3) if you would prefer shallower mince pies with less filling)
  • For the pastry base: 8cm round cutterEasy Mince Pie Recipe (4) or one that is just slightly bigger than the holes in your baking tin (for the pastry base)
  • For the pastry lid: 7cm round fluted cutterEasy Mince Pie Recipe (5) or a round fluted cutter just slightly smaller than the holes in your baking tin. Plus a small star cutterEasy Mince Pie Recipe (6) if you wish to cut a star shape into the pastry lid.

🥘 Ingredients

To make 16 mince pies you will need:

Easy Mince Pie Recipe (7)

Ingredient notes

Icing sugar: Using icing sugar in pastry, instead of caster sugar, is one of the best ways to ensure a light a crumbly pastry. The fine, powdery sugar will dissolve quickly and evenly into the pastry.

Orange zest: To make these mince pies extra festive, I like to flavour the pastry with orange zest. This could be substituted with clementine or tangerine zest or completely left out if preferred.

Cranberry sauce: Cranberry sauce can be added to the mincemeat filling for a mince pie with extra Christmas flavour. Again this is completely optional but if you would like to give this a go just stir a couple of tablespoons of cranberry sauce into the mincemeat.

Eggs: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. The second egg is for glazing the pastry.

🔪 Step by step instructions

  1. Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
  2. Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
  3. Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of cold water until it does come together.
  4. Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap the pastry in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!Easy Mince Pie Recipe (8)
  5. Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle the pastry. Warm pastry is more likely to break.
  6. Use an 8cm round cutter to cut out 16 circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your muffin or mince pie tray.
  7. Gather up the leftover pastry and reshape into a ball. Then roll out again and use a 7cm round fluted cutter to cut out 16 pastry lids. For extra detail use a small star cutter to cut out star shapes in the pastry lids. TIP: save the cut out stars and bake as they are for little extra pastry treats
  8. To flavour your mincemeat with cranberries: Transfer the mincemeat to a bowl then stir in 2 tablespoons of cranberry sauce (optional).Easy Mince Pie Recipe (9)
  9. To prevent the mince pies from sticking during baking, lightly grease your cupcake or mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the larger pastry circles into the holes of the tray. Push the pastry gently into the corners using your finger tips or the rounded end of a champaign cork if you have long nails.
  10. Add a spoonful of mincemeat filling to each pastry base. Don't overfill and try to keep the filling just under the top of the pastry base.
  11. Place a lid on top of each pie and gently press down so the lid touches the top edges of the base.
  12. Brush the lids of the mince pies with whisked egg then place in the oven at 170℃/340℉and bake for 15 minutes or until golden brown.Easy Mince Pie Recipe (10)

❓ Frequently asked questions

How to stop the pastry from breaking when placing in the tray holes?

Pastry is a lot easier to handle when cold. Once the pastry has been made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored?

Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen?

Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat?

This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

Easy Mince Pie Recipe (11)

🎄 Other Christmas recipes

  • Easy Christmas Cake Recipe
  • Christmas Cake Muffins
  • How to Roast Chestnuts
  • Cinnamon Swirls
  • Fig and Apple Chutney
  • Spiced Pear and Cider Chutney

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below.I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Easy Mince Pie Recipe (12)

Easy Mince Pie Recipe

By: Debbie Jones

A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course afternoon tea, Christmas, Dessert, party food, pudding, Snack

Cuisine British

Servings 16 Mince pies

Calories 220 kcal

Equipment

Ingredients

  • 250 g plain flour
  • 50 g ground almonds
  • 150 g cold cubed butter
  • 50 g icing sugar
  • 1 large egg for the pastry
  • 1 orange zested
  • 1 egg for egg wash
  • 510 g jar of mincemeat
  • 2 tablespoon cranberry sauce
  • Extra flour for dusting pastry

Instructions

  • Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.

  • Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.

  • Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of cold water until it does come together.

  • Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap the pastry in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!

  • Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle the pastry. Warm pastry is more likely to break.

  • Use an 8cm round cutter to cut out 16 circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your muffin or mince pie tray.

  • Gather up the leftover pastry and reshape into a ball. Then roll out again and use a 7cm round fluted cutter to cut out 16 pastry lids. For extra detail use a small star cutter to cut out star shapes in the pastry lids. TIP: save the cut out stars and bake as they are for little extra pastry treats

  • To flavour your mincemeat with cranberries: Transfer the mincemeat to a bowl then stir in 2 tablespoons of cranberry sauce (optional).

  • To prevent the mince pies from sticking during baking, lightly grease your cupcake or mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the larger pastry circles into the holes of the tray. Push the pastry gently into the corners using your finger tips or the rounded end of a champaign cork if you have long nails.

  • Add a spoonful of mincemeat filling to each pastry base. Don't overfill and try to keep the filling just under the top of the pastry base.

  • Place a lid on top of each pie and gently press down so the lid touches the top edges of the base.

  • Brush the lids of the mince pies with whisked egg then place in the oven at 170℃/340℉and bake for 15 minutes or until golden brown.

Video

Nutrition

Calories: 220kcal | Carbohydrates: 48g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 74mg | Fiber: 3g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

Notes

Adding egg to pastry: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. Or if you don't have enough egg add small spoonfuls of cold water until the pastry starts to come together.

How to stop the pastry from breaking when placing in the tray holes? Pastry is a lot easier to handle when cold. Once the pastry has been made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored? Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen? Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat? This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

This post was first published in December 2015. Updated in December 2020 with an improved recipe and new images, step-by-step photos and recipe tips.

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  1. Sandy

    I´m sorry but decided not to make these as the measurements for ingredients were very confusing. I´ve never seen amounts like 0.63 cups? What is that?

    Reply

    • Debbie Jones

      Hi Sandy, sorry to hear this. I am based in the UK so measure in grams. The conversion to cups is just a guide to give you an idea of the equivalent amount in cups. So for 0.63 cups you could assume this is about 2/3 of a cup.i hope you revisit and give the recipe a try. Debbie x

      Reply

  2. Margaret

    Easy Mince Pie Recipe (17)
    Made these in small traditional mince pie tin, very pleased. Lovely
    light pastry that was surprisingly easy to work with. Had previously tried MaryBerry (found the pastry a bit hard) and Paul Hollywood (very buttery but difficult to roll out etc) these were much better. Definitely my go to recipe from now on.

    Reply

    • Debbie Jones

      Easy Mince Pie Recipe (18)
      Thanks so much for your lovely comment Margaret. So pleased to hear that the recipe worked for you, hope you enjoyed the mince pies! Debbie x

      Reply

  3. Charlotte Oates

    I'm loving cranberries at the moment (more than any previous Christmas I think) so I love the idea of adding plenty of them into you mince pies - delicious.

    Reply

    • Debbie

      Thanks for your lovely comment Charlotte! Ooh yes cranberry sauce is my favourite at Christmas!! Especially now that I make my own 😊 So it just had to go in my mince pies!! Have a lovely Christmas!!

      Reply

      • Silvi

        Hello there , I wondered, is it realy mincemeat or is it something else and did not understand well. Thank you.Nice day.

        Reply

        • Debbie Jones

          Hi Silvi, Thanks so much for your comment. Yes this is mincemeat in this recipe. I usually use this type: https://amzn.to/3JSsB4y . To clarify mincemeat is a mixture of chopped dried fruits and sweet spices, which is used as a filling in dessert pies at Christmas. For clearer understanding please see the step by step photos of the recipe methods which you can find in the main body of the post. Or alternatively watch the video of the mince pies being made, which you can find in the recipe card here: https://properfoodie.com/cranberrymincepies/#recipe-video
          I do hope this helps and that you get chance to have a go at making the mince pies. Thanks for visiting! Debbie x

          Reply

Easy Mince Pie Recipe (2024)

FAQs

What are the ingredients in mince pie? ›

What was the original filling for mince pie? ›

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

Why should you stir mincemeat clockwise when making mince pies? ›

English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.

What pastry are mince pies made from? ›

Mincemeat encased in Jus-Rol shortcrust pastry – the perfect Christmas recipe.

What is the difference between mince pie and mincemeat pie? ›

A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. The pies are traditionally served during the Christmas season in much of the English-speaking world.

What odd ingredient did mince pies once contain? ›

Martin Fone investigates the most traditional seasonal food of all, mince pies, and finds that they really did contain meat at one time in the past. Just be grateful you never got served one made with fish...

When did they stop putting meat in mincemeat pie? ›

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

What is a substitute for suet in mincemeat? ›

If you can't find suet or you just don't want to use it, try shortening instead. One of the advantages of using vegetable shortening is that it is suitable for vegetarian dishes.

Why are mince pies only eaten at Christmas? ›

They became a popular treat around the festive period thanks to a tradition from the middle ages, which saw people eat a mince pie for 12 days from Christmas day to Twelfth Night. Doing this was believed to bring you happiness for the next 12 months.

How do you keep the bottom of mince pies from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

Why do my mince pies always leak? ›

Fill each pie level with mincemeat, don't overfill as the pies have a tendency to leak and glue themselves to the tins if you do. Dip your finger in the egg and run around the edge of each mince pie and top with a lid, pressing gently together to seal.

Why are my mince pies hard? ›

My baked pastry is tough.

It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

What is the slang term for mince pies? ›

Mince pies = eyes

This is a term used widely in London even to this day, usually to describe a girl's features. Her eyes would be described as Minces, an even more slang term from the original mince pies.

Is a Scotch pie the same as a mince pie? ›

The contrast between a Scotch pie to other mince pies is the cake, called "boiling water cake". It's more similar to a covering as opposed to a flaky cake, which means it very well may be shaped to frame the particular round with straight sides.

Do you grease baking tins for mince pies? ›

Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes.

What does mincemeat consist of? ›

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

What are the ingredients in Robertson's mincemeat? ›

Ingredients: sugar, apples (26%), vine fruits (26%) (sultanas, raisins, currants), candied mixed peel (4%) (glucose-fructose syrup, orange peel, sugar, lemon peel, citric acid), vegetable suet (palm oil, sunflower oil, rice flour), treacle, acidity regulators (acetic acid, citric acid), mixed spices, citric acid, ...

Is mincemeat healthy? ›

Not only is mince an incredibly versatile meat, it is also packed full of nutrients that can help support good health and wellbeing. With mince, you don't need to eat a lot of it to get the nutritional goodness.

Why is mincemeat so expensive? ›

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

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