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    Home » Recipes » Cakes, biscuits and dessert recipes

    Christmas Mince Pies

    Published: Dec 22, 2019 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Did you know that there is an old medieval Christmas saying that if you eat a Christmas mince pie on each of the 12 days of Christmas you will have good luck and happiness for the next 12 months? What are you waiting for - there's still time to bake a batch before Christmas Day!

    A silver dish of Christmas mince pies in front of a pile of red and white tinsel.

    I absolutely love Christmas mince pies, but I've never managed to get that soft buttery pastry like the mince pies that you buy in the shops - until now, that is.

    This pastry is soft, sweet and buttery and simply melts in your mouth. The secret lies in the way the pastry is mixed. With normal shortcrust pastry, the flour and butter are rubbed together and then mixed with liquid. With this pastry, sugar and butter are creamed and then enriched with an egg before the flour is added.

    This makes a world of difference to the final taste and texture of the pastry. The first method produces a crispy pastry whereas the second method results in a soft, almost cake-like pastry, that simply melts in your mouth.

    And having mastered the pastry, I added a bit of extra oomph to the filling by grating an apple into a jar of shop-bought mince pie filling, along with a teaspoon of orange essence for good measure. The tartness of the apple cuts through the sweetness of the mincemeat beautifully, and the orange essence add a lovely citrus flavour.

    These are honestly the best mince pies ever. And they are so easy to make too. I used a food processor to mix the pastry, but you could just as easily use a mixing bowl and a wooden spoon. You will just need a bit more elbow grease!

    I've mentioned the tradition of eating one mince pie on each of the 12 days of Christmas. But there's another tradition that is just as important. Santa loves mince pies (why do you think he's so fat?) and you should leave one out for him on Christmas Eve while he's delivering the presents. And don't forget a carrot for his reindeer!

    Jump to:
    • Ingredients
    • What to do
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe
    Mince pies arranged in the shape of a Christmas tree on a table surrounded by red and silver tinsel.

    Ingredients

    **You can get the quantities of ingredients on the printable recipe card at the end of this post**

    Christmas mince pies are made with sweetcrust pastry, otherwise known as pate sucree. This is a rich buttery pastry which is made by creaming the butter and sugar together, before mixing in the eggs and flour. This is different to the traditional shortcrust pastry which is made by rubbing the butter into the flour first and binding with water.

    Making the pastry in this way gives a delicious buttery texture, which is what mince pies are all about.

    Ingredients for Christmas mince pies.

    Let's talk about the ingredients. You will need ingredients for both the filling and the pastry.

    Filling

    • Fruit mincemeat - this is made from a mixture of sultanas, currents, candied citrus peel along with sugar and various other flavourings. One 400-gram (or 10-ounce jar) will make 18 mince pies.
    • Apple - the best apple to use for this is a Granny Smith if you can get it, otherwise, any tart apple is fine.
    • Orange essence - this adds additional citrus flavour to the filling.
    • Egg - the egg is used both for sealing the pastry lids onto the base, and also for egg-washing the assembled pies before baking.
    • Granulated sugar - this is optional, but I like to sprinkle a little granulated sugar on top of the pies before putting them into the oven.

    Pastry

    • Flour - use plain or all-purpose flour - this pastry does not require any leavening agent so don't use self-raising flour.
    • Butter - you can use salted or unsalted butter. If you use salted butter then don't add any additional salt to the pastry.
    • Caster sugar - caster sugar dissolves more easily than granulated sugar. However, if you don't have caster sugar you can use granulated sugar, but whizz it around in the food processor for a minute or two to grind it to a finer powder.
    • Egg yolk - this helps bind the dough together.
    • Salt - this is optional, but in my opinion, a small amount of salt improves the flavour of the pastry.
    • Water - depending on the size of the egg yolk you may need one or two tablespoons of ice-cold water to mix in with the pastry.

    What to do

    Sweet crust pastry

    The pastry has to rest in the fridge for half an hour, so make this first.

    Butter and suger creamed together in a food processor.

    Place the sugar and butter into the bowl of a food processor and whizz it around until well combined. You could also use a mixing bowl and a wooden spoon for this step.

    Butter and suger creamed together with egg yolk in a food processor.

    Add the egg yolk and process for one minute or until the mixture is pale yellow and creamy.

    A shaggy dough in the bowl of a food processor.

    Now mix in half the flour, then add the remainder and mix until it dough forms a shaggy ball. If it looks as though there is too much flour, add one or two tablespoons of ice-cold water.

    A flattened disk of pastry on a work surface.

    Tip the dough out onto a lightly floured surface and press it together into a flat disk shape.

    Pastry in a plastic bag on a work surface.

    Place the ball of dough into a plastic bag or cover it with a layer of plastic wrap and place it into the refrigerator to rest for half an hour.

    Notes on the pastry

    • When adding the water, add just enough to let the pastry come together. Do not add too much. Add the water one tablespoon at a time. If you can press the dough between your fingers and it sticks together, then it is ready.
    • When pressing the pastry into a ball, handle the pastry as little as possible and do not knead.
    • This is a very soft pastry and it must be left in the refrigerator for at least half an hour. This step is important. If you don't rest the pastry you will find it difficult to roll and it may crack.
    • You can keep the pastry in the refrigerator for up to 3 days or freeze it for 3 months. Allow the pastry to come back to room temperature before attempting to roll it out.
    • You will probably find that this pastry sticks to the work surface and the rolling pin, so dust both lightly with flour before rolling.

    Tip - whenever you separate eggs and don't know what to do with the egg white, just freeze it in an ice-cube tray. When you have sufficient egg whites you can defrost in the fridge and then use them to make meringues.

    Assemble the mince pies

    While the pastry is resting, you can make the filling.

    Mince meat and grated apple in a small mixing bowl.

    Peel and grate the apple and combine it in a mixing bowl with the jar of mincemeat and the orange essence.

    Rolled pastry being cut to shape and used to line a 12-hole jam tart tin.

    Take one-third of the pastry and roll it out to approximately one-eighths of an inch in thickness. Use a 3-inch (7cm) cutter to cut rounds from the pastry. Place the rounds into the holes of a greased 12-hole 1-inch deep muffin tray.

    Repeat this step with the second third of pastry. You should make 18 rounds in total. The remaining third of the pastry will be used for the lids.

    12 pastry cases in a jam-tart tin filled with fruit mincemeat.

    Place a tablespoon of filling into each pastry case. Do not overfill or the filling will bubble out as it bakes.

    Closeup of the underside of a pastry lid brushed with egg-wash.

    Using a 2.5-inch (6cm) cutter, cut rounds for the lids and brush the undersides of each lid with lightly beaten egg.

    12 assembled but unbaked Christmas mince pies in a jam-tart tin.

    Place the lids (egg side down) on top of the pies. Use a fork to seal the edges and make holes in the top of each mince pie. Brush with lightly beaten egg, and optionally sprinkle with a little sugar.

    12 baked Christmas mince pies in a jam-tart tin.

    Bake the pies in a preheated oven (200C/400F) for 12 to 15 minutes, or until the mince pies are golden. Remove them from the oven and allow to cool.

    Don't allow the pies to overcook or the pastry will not be as soft as it should be.

    Optionally you can sprinkle with icing sugar once the mince pies have cooled.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Close up of Christmas mince pies.

    FAQ

    Why is it called mincemeat?

    Mincemeat comes from the Latin word 'minutiare', which means to chop finely. A few hundred years ago, chopping meat and marinating it in a mixture of sugar and alcohol was a way of preserving it. Over time, the meat has been replaced with fruit, which we know today as mincemeat.

    Can I freeze mince pies?

    Yes, you can freeze these Christmas mince pies. I find the best way to do it is to arrange the baked pies on a baking tray and place them into the freezer until solid. Then you can just transfer them into a suitable container and freeze them for up to 6 months. Remove them from the freezer and let them come to room temperature on your counter and then either eat them cold or warm them in a hot oven for a few minutes.

    How long will mince pies last in the kitchen?

    You can store mince pies in a suitable container in the kitchen for 4 to 5 days. If you want to store them for longer then keep them in the refrigerator for up to a week. After that, the pastry will be stale and unappealing.

    Close up of a cut-open mince pie on a plate with a cake fork.

    Save for later

    If you would like to try these Christmas mince pies, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Perhaps you'd like to try some of my other Christmas recipes:

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      No-bake Christmas cake (with chocolate)
    • Slices of chestnut and cranberry focaccia of a long white plate with salami, cheese and olives.
      Chestnut and cranberry focaccia
    • A plate of Christmas fruit pinwheels.
      Christmas mince pinwheels
    • A slice of fruit mincemeat star bread covered in a tangy glaze being pulled out of the star.
      Fruit mincemeat star bread

    📋The recipe

    A silver dish of Christmas mince pies in front of a pile of red and white tinsel.

    Christmas Mince Pies

    Did you know that there is an old medieval Christmas saying that if you eat a Christmas mince pie on each of the 12 days of Christmas you will have good luck and happiness for the next 12 months? What are you waiting for - there's still time to bake a batch before Christmas Day!
    Recipe by: Veronica
    Baking
    British
    Calories 297
    Prep 25 minutes minutes
    Rest dough in fridge 30 minutes minutes
    Cook 12 minutes minutes
    Total Time 1 hour hour 7 minutes minutes
    Servings: 18 individual pies
    Print Pin Comment Bookmark Saved!
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Food processor OR
    • Large mixing bowl
    • Rolling Pin
    • Pastry cutter
    • Jam Tart tin

    Ingredients

    Sweetcrust pastry

    • 2½ cups / 375 grams plain flour/all-purpose flour sifted
    • 8 ounces / 225 grams butter cubed
    • 9 tablespoons / 125 grams caster sugar
    • 1 large egg yolk
    • 1 to 2 tablespoons ice cold water if required
    • ½ teaspoon salt

    Filling

    • 14 ounce / 400 grams fruit mincemeat large jar from supermarket
    • 1 apple
    • 1 teaspoon orange essence
    • 1 small beaten egg to glaze
    • Icing sugar to sprinkle (optional)
    • Additional flour for rollling the pastry

    Instructions

    Make the sweetcrust pastry

    • Place the sugar and butter into the bowl of a food processor and whizz it around until well combined. You could also use a mixing bowl and a wooden spoon for this step.
      8 ounces / 225 grams butter, 9 tablespoons / 125 grams caster sugar
    • Add the egg yolk and process for one minute or until the mixture is pale yellow and creamy.
      1 large egg yolk
    • Now mix in the salt and half the flour, then add the remainder and mix until it dough forms a shaggy ball. If it looks as though there is too much flour, add one or two tablespoons of ice-cold water.
      2½ cups / 375 grams plain flour/all-purpose flour, 1 to 2 tablespoons ice cold water, ½ teaspoon salt
    • Tip the dough out onto a lightly floured surface and press it together into a flat disk shape.
    • Place the ball of dough into a plastic bag or cover it with a layer of plastic wrap and place it into the refrigerator to rest for half an hour.

    Assemble and fill the mince pies

    • Preheat the oven to 200C / 400 F.
    • Peel and grate the apple and combine it in a mixing bowl with the jar of mincemeat and the orange essence.
      14 ounce / 400 grams fruit mincemeat, 1 apple, 1 teaspoon orange essence
    • Grease a 12-hole tart pan with a little butter, or spray lightly with an oil spray.
    • Take one-third of the pastry and roll it out to approximately one-eighths of an inch in thickness. Use additional flour to sprinkle on the work surface if necessary. Use a 3-inch (7cm) cutter to cut rounds from the pastry. Place the rounds into the holes of a greased 12-hole jam-tart tray.
      Additional flour for rollling the pastry
    • Repeat this step with the second third of pastry. You should make 18 rounds in total. The remaining third of the pastry will be used for the lids. Use the scraps of leftover pastry if necessary.
    • Place a tablespoon of filling into each pastry case. Do not overfill or the filling will bubble out as it bakes.
    • Roll out the remaining one-third pastry. Using a 2½-inch (6cm) cutter, cut rounds for the lids and brush the undersides of each lid with lightly beaten egg.
    • Place the lids (egg side down) on top of the pies. Use a fork to seal the edges and make holes in the top of each mince pie. Brush with lightly beaten egg, and optionally sprinkle with a little sugar.
      1 small beaten egg
    • Bake the pies in a preheated oven (200C/400F) for 12 to 15 minutes, or until the mince pies are golden. Remove them from the oven and allow to cool.
    • Optionally sprinkle with icing sugar once cooled.
      Icing sugar

    Notes

    Pastry notes
    • When adding the water, add just enough to let the pastry come together. Do not add too much. Add the water one tablespoon at a time. If you can press the dough between your fingers and it sticks together, then it is ready.
    • When pressing the pastry into a ball, handle the pastry as little as possible and do not knead.
    • This is a very soft pastry and it must be left in the refrigerator for at least half an hour. This step is important. If you don't rest the pastry you will find it difficult to roll and it may crack.
    • You can keep the pastry in the refrigerator for up to 3 days or freeze it for 3 months. Allow the pastry to come back to room temperature before attempting to roll it out.
    • You will probably find that this pastry sticks to the work surface and the rolling pin, so dust both lightly with flour before rolling.
    Baking tray
    Do be sure to use a shallow jam-tart tin rather than a deeper muffin tin.  See the equipment links above for details.

    Nutrition

    Calories - 297kcal | Carbohydrates - 39.2g | Protein - 3.5g | Fat - 12.6g | Saturated Fat - 7.3g | Cholesterol - 95mg | Sodium - 77mg | Potassium - 50mg | Fiber - 1.2g | Sugar - 22.3g | Vitamin D - 13µg | Calcium - 19mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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