Mince Pies
Mince Pies is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Butter, Plain Flour, Caster Sugar, Mincemeat, Egg and Icing Sugar, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.
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Ingredients
- Butter225g
- Plain Flour350g
- Caster Sugar100g
- Mincemeat280g
- Egg1 small
- Icing SugarTopping
Step-by-Step Instructions
13 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.
Combine the pastry into a ball – don’t add liquid – and knead it briefly.
The dough will be fairly firm, like shortbread dough.
You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C.
Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
Beat 1 small egg and brush the tops of the pies.
Bake for 20 mins until golden.
Leave to cool in the tin for 5 mins, then remove to a wire rack.
To serve, lightly dust with icing sugar.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Mince Pies reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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