Mince Pies

Name: Mince Pies
Prep time: 58 min
Cook time: 18 min
Total time: 1 h 16 min
Cuisine: British
Ingredients: 250 g Flour, plain; 125 g Butter, chilled and diced; 25 g Sugar, caster; ½ tsp Salt; 45 ml Water, ice cold; 1 Egg, beaten; 15 ml Milk; 300 g Mincemeat; 60 g Dried fruit, chopped; 1 tsp Spice, ground

Mince Pies · ready in 1 h 16 min · 8 servings · 373 kcal per serving · medium · 10 ingredients

These small British Christmas pies wrap fragrant mincemeat and extra dried fruit in buttery shortcrust, bringing warm spice and nostalgia to a winter table.

Prep: 58 min
Cook: 18 min
Total: 1 h 16 min
Serves: 8
kcal: 373
Difficulty: medium

British Desserts

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

250 gFlour, plain
125 gButter, chilled and diced
25 gSugar, caster
½ tspSalt
45 mlWater, ice cold
1Egg, beaten
15 mlMilk
300 gMincemeat
60 gDried fruit, chopped
1 tspSpice, ground

Equipment

refrigerator, oven, mixing bowl, rolling pin, round cutter, muffin tin, pastry brush, knife, spoon, baking tray, serving plate

Instructions

Mise En Place
Gather measured ingredients plus a mixing bowl, rolling pin, cutter, muffin tin, pastry brush, knife, spoon, and baking tray. · 5 min
What to look for: All ingredients and tools are arranged within easy reach
Make Short Pastry
Rub the butter into flour, sugar, and salt until fine crumbs form, then add cold water just until the dough clumps together. · 8 min
What to look for: Mixture looks sandy before it gathers into a rough dough
Chill The Dough
Press the dough into a flat disc, cover it, and chill until firm enough to roll without smearing the butter. · 20 min
What to look for: Dough feels cool, firm, and no longer sticky
Mix Fruit Filling
Stir the mincemeat with chopped dried fruit and ground spice until the fruit is evenly coated and glossy. · 3 min
What to look for: Filling looks thick, shiny, and evenly speckled with fruit
Cut Pastry Rounds
Flour the work surface lightly, roll the dough to 3 mm thick, and cut 8 larger bases plus 8 smaller lids. · 10 min
What to look for: Pastry rounds are even, thin, and cleanly cut
Fill The Pies
Line the muffin tin with bases, spoon in the filling, cover with lids, seal the edges, and brush with egg mixed with milk. · 7 min
What to look for: Each pie is sealed, glazed, and filled without overflowing
Bake Until Golden
Heat the oven to 204°C / 400°F and bake the pies until the pastry is golden and the filling bubbles gently at the edges. · 18 min
What to look for: Pastry is golden brown with small bubbling spots of filling
Serve Warm
Cool the pies in the tin for 5 minutes, then lift them out and serve warm once the pastry feels crisp and the filling has settled. · 5 min
What to look for: Pies hold their shape and the filling no longer runs

Nutrition (per serving)

kcal	373
Protein	5 g
Carbohydrates	55 g
of which sugars	27 g
Fat	14 g
of which saturated	9 g
Fibre	3 g
Sodium	122 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

May contain: sulphites

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 2 months
Warm on a tray until the pastry is crisp and the filling is heated through.

Ingredient substitutions

Flour

Shortcrust: Use prepared shortcrust if not making the pastry by hand

Butter

Shortcrust: Prepared shortcrust can replace the handmade pastry mixture

Sugar

Mincemeat: Use slightly more filling and leave the pastry less sweet

Salt

Fine salt: Use the same weight for even seasoning in the pastry

Water

Milk: Makes the pastry a little richer and more tender

Egg

Milk: Brush with milk only for a lighter glaze