Why You’ll Love This Recipe
These Classic Mince Pies are a true embodiment of the holiday season. The homemade mincemeat filling is a delightful blend of dried fruits, apples, and warming spices, while the buttery pastry provides the perfect flaky texture. Not only are they incredibly delicious, but they also look festive, especially with the star-shaped pastry tops. Whether you’re preparing them for a holiday party or simply indulging in a seasonal treat, these mince pies will fill your kitchen with wonderful aromas and bring joy to anyone who tries them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 4–5 tbsp cold water
For the Mincemeat Filling:
- 1 ½ cups (250g) mixed dried fruit (raisins, currants, chopped dried apricots, or cranberries)
- 1 small apple, grated
- ¼ cup (50g) dark brown sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- Zest of 1 orange
- 2 tbsp orange juice
- 2 tbsp apple juice
- 2 tbsp melted butter
For Assembly:
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
Directions
1. Make the Pastry
In a large bowl, mix the flour and sugar together. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and 4 tablespoons of cold water. Stir until the dough begins to come together. If the dough feels too dry, add another tablespoon of water. Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Prepare the Mincemeat Filling
In a mixing bowl, combine the dried fruit, grated apple, sugar, cinnamon, nutmeg, allspice, orange zest, orange juice, and melted butter. Stir well to combine. Cover the mixture and let it sit for at least 30 minutes to allow the flavors to meld. If time allows, leave it overnight in the fridge for an even more flavorful filling.
3. Assemble the Pies
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin. Roll out the chilled pastry to about ⅛ inch (3mm) thick. Use a round cutter or glass to cut circles that are slightly larger than the muffin cups. Press the circles gently into the tin. Spoon the mincemeat filling into each pastry case, being careful not to overfill.
Use a star-shaped cutter, knife, or any shape you like to cut out the top crusts, then place them on top of each pie. Brush the tops lightly with beaten egg to give them a golden finish.
4. Bake and Serve
Bake the mince pies for 18–20 minutes, or until the pastry is golden brown and crisp. Let them cool in the tin for about 5 minutes before transferring them to a wire rack. Once completely cool, dust with powdered sugar for a festive touch.
Servings and Timing
- Servings: 12 mince pies
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
Variations
- Vegan Pastry: For a vegan version, swap the butter with a plant-based butter substitute, and use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in the dough.
- Fruity Twist: Add some chopped candied ginger or a handful of chopped nuts (like walnuts or almonds) to the filling for added texture and flavor.
Storage/Reheating
- Storage: These mince pies are best enjoyed fresh, but you can store them in an airtight container for up to 3 days. They can also be kept in the fridge if you live in a warm climate.
- Freezing: You can freeze unbaked mince pies. Assemble them fully, including the top pastry, but without egg-washing or baking. Freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding an extra 5–7 minutes to the baking time.
- Reheating: To reheat, place the pies in a 350°F (175°C) oven for 5-10 minutes until warm and flaky.
FAQs
1. Can I use store-bought mincemeat filling?
Yes, you can use store-bought mincemeat filling to save time, but homemade filling has a richer, fresher taste that makes these pies extra special.
2. Can I make the pastry dough ahead of time?
Yes, you can prepare the dough ahead of time. After chilling, wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. You can also freeze the dough for up to 1 month.
3. Can I use a different shape for the top of the pies?
Absolutely! You can use any cookie cutter or shape you prefer for the tops, like hearts or circles. Just make sure they fit the pie sizes you’re using.
4. How can I make these pies less sweet?
If you prefer a less sweet pie, reduce the amount of sugar in the mincemeat filling. You can also swap out the dark brown sugar for a lighter alternative like coconut sugar.
5. Do I need to blind bake the pastry shells?
No, there’s no need to blind bake the pastry shells for these mince pies. The pastry cooks perfectly when filled with the mincemeat and baked together.
6. Can I make these mince pies with puff pastry?
Yes, you can substitute puff pastry for a flakier, puffier crust. Be sure to adjust the baking time slightly as puff pastry cooks faster than traditional shortcrust pastry.
7. Can I make these pies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that your mincemeat filling is gluten-free as well.
8. Can I add nuts to the mincemeat filling?
Yes, feel free to add chopped nuts like walnuts, almonds, or pecans to the mincemeat filling for added texture.
9. How do I know when the mince pies are done baking?
The mince pies are done when the pastry is golden brown and the filling is bubbling slightly at the edges. Keep an eye on them after 15 minutes to avoid overbaking.
10. Can I serve these pies warm?
Yes, these mince pies are delicious served warm. Let them cool slightly before serving to avoid burning your mouth, but they are equally delightful at room temperature.
Conclusion
Classic Mince Pies are a delicious and festive treat, perfect for the holidays or any special occasion. With a buttery, flaky crust and a spiced fruit filling, these pies are sure to bring a touch of joy to your table. Whether you enjoy them fresh from the oven or later with a cup of tea, these mince pies are a holiday tradition worth savoring.
Classic Mince Pies Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mince pies
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Classic Mince Pies are a holiday favorite, featuring a buttery, flaky pastry filled with a spiced mincemeat mixture of dried fruits, warming spices, and a hint of citrus.
Ingredients
2 ½ cups (315g) all-purpose flour
1 cup (225g) unsalted butter, cold and cubed
¼ cup (50g) granulated sugar
1 large egg yolk
4–5 tbsp cold water
1 ½ cups (250g) mixed dried fruit (raisins, currants, chopped dried apricots, or cranberries)
1 small apple, grated
¼ cup (50g) dark brown sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
Zest of 1 orange
2 tbsp orange juice
2 tbsp apple juice
2 tbsp melted butter
1 egg, beaten (for egg wash)
Powdered sugar, for dusting
Instructions
- Make the Pastry: Mix flour and sugar. Rub in cold, cubed butter until it resembles breadcrumbs. Add egg yolk and cold water, stir until dough comes together. Chill in plastic wrap for 30 minutes.
- Prepare the Mincemeat Filling: Combine dried fruit, grated apple, sugar, spices, orange zest, juice, and melted butter. Let sit for at least 30 minutes.
- Assemble the Pies: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Roll out chilled pastry to ⅛ inch thick. Cut circles larger than muffin cups, press into the tin. Fill with mincemeat, top with cut-out pastry shapes. Brush with beaten egg.
- Bake and Serve: Bake for 18–20 minutes until golden brown. Cool in the tin for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For a vegan version, swap butter for a plant-based substitute and use a flax egg in the pastry.
Can freeze unbaked mince pies for up to 2 months; bake from frozen with an extra 5–7 minutes of baking time.
For a lighter version, reduce sugar in the mincemeat filling or use coconut sugar as an alternative.
Nutrition
- Serving Size: 1 mince pie
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
