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Traditional Mince pies - stars and lids
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5 from 9 votes

How to make an easy Mince Pies Recipe

Mince pies are as much a part of Christmas as carols and holly. They're sweet and delicious, make a perfect treat and a nice welcome for visiting friends and family. This is a family tried and tested recipe, a favourite of ours - I hope it will become a favourite of yours too.
Prep Time20 minutes
Cook Time25 minutes
Resting Time for the Pastry and the pies1 hour
Total Time1 hour 45 minutes
Course: Dessert, Snack
Cuisine: American, British
Diet: Vegan, Vegetarian
Keyword: all-purpose flour, almond butter, christmas, mince pies, mincemeat, pastry
Servings: 12

Equipment

  • mixing bowls, pastry cutters in two sizes, muffin or bun tin, spoons

Ingredients

US Customary - Metric

Sweet Shortcrust Pastry for Mince Pies

  • 2 3/4 cups plain flour all-purpose flour
  • 2/3 cup butter - cubed or non-dairy margarine
  • 1/2 cup icing sugar
  • 2 egg yolks - large beaten

Vegan Sweet Shortcrust Pastry

  • 1 2/3 cups plain flour all-purpose
  • 3 tablespoon icing sugar
  • 1/3 cup non-dairy margarine suitable for a plant-based die and for baking.
  • 45 ml water

Purchased Pastry

  • 1 sweet shortcrust pastry buy one package of pre-made pastry and use for the pies instead of the recipe for homemade.

Optional add-in for pastry

  • 1 orange zest

Mincemeat

  • 14 oz jar of mincemeat

Instructions

Making Sweet Shortcrust Pastry (non-vegan)

  • Weigh out the flour and the cubed butter into a roomy mixing bowl.
  • Rub the fat into the flour until it resembles breadcrumbs. Shake the bowl from side to side and ensure that they are no margarine/butter lumps remaining.
  • Stir in the icing sugar and any other flavours, such as grated orange zest or cinnamon.
  • Add the beaten egg yolks and begin to mix it into the flour mixture until it begins to come together as a dough. You may need to add a further 2-3 tablespoons of water for this to happen. Just add a little at a time until it forms a nice soft ball of pastry.
  • Wrap the pastry in cling film and let it rest in the fridge for at least 30 minutes

Making Shortcrust pastry (suitable for vegans)

  • Measure the flour and the non-dairy margarine into a roomy mixing bowl.
  • Rub the fat into the flour until it resembles breadcrumbs. Shake the bowl from side to side and ensure that they are no margarine lumps remaining.
  • Stir in the icing sugar and any other flavours, such as grated orange zest or cinnamon.
  • Add the water a little at a time (you may not need all of it) and use your hands to begin to bring it together to form a nice soft ball of pastry.
  • Wrap it in cling film and let it rest in the fridge for a least 30 minutes.

Making Traditional Mince Pies

  • Roll out the pastry to about 3mm thick. Using the pastry cutters, cut out 12 bases and 12 lids. (This number may alter depending on the size of the cutters and how thick you roll the pastry.)
  • Lightly grease the patty/bun/muffin tray to avoid the pies sticking to the tin when cooked.
  • Pre-heat the oven to 360F/180C/160 C Fan.
  • Line the bun/patty/muffin tin with the bases and add 2 teaspoonfuls of mincemeat or as much or as little as it needs, to each. You want to leave a little gap at the top of the pie so that they don't boil over whilst cooking.
  • Brush around the edges with a little cold water and add the lids. Gently press these around the edges to seal. If using traditional mince pie lids then make a hole in the centre of each with a skewer or knifepoint. This allows steam to excape whilst baking. Shapes such as stars won't need this.
  • Brush the top of each pie with either water or milk (dairy or non-dairy) and pop the pies back into the fridge for about 15 minutes to allow the pastry to rest once more. (if you're in a real hurry you can skip this bit.)
  • Pop them in the oven and bake for between 20-25 minutes. Keep an eye on them and they're done when they've taken on a little colour.
  • Cool on a cooling rack. The filling will be extremely hot so allow them at least 20 minutes to cool down before eating.
  • Once cooled, you can dust them with a little icing sugar to serve.

Notes

Nutritional Information is computer generated and is intended as a guideline only.
If using non-dairy margarine ensure that it is one that is suitable for baking.
Storage: These mince pies will stay fresh for up to a week if stored in an airtight container. They also freeze well.
Cooked mince pies will last up to 3 months in the freezer. Uncooked pies may be frozen in the baking tins - helps to support their shape whilst freezing. Once frozen add, to a suitable freezer bag. They will keep for up to three months this way. Bake from frozen, in whatever size the orginal tin was, in an oven heated to 360F/180C/160 C Fan and bake for 30 minutes.
As long as you use a suitable commercial mincemeat, these mince pies are suitable for a vegetarian diet. Also, provided  you use the Vegan pastry option and a suitable commercially made mincemeat they are also suitable for those following a vegan diet.
Allow mince pies to cool for at least 20 minutes after removing from the oven before eating.
 
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition

Calories: 464kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 196mg | Potassium: 338mg | Fiber: 4g | Sugar: 34g | Vitamin A: 985IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 2mg
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