Easy mince pies recipe

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No need to make your own pastry with this delicious recipe for classic mince pies. Make enough to last until the New Year.


  • 1 x 500g (18oz) block frozen shortcrust pastry, thawed
  • 350g (12 oz) mincemeat
  • Caster sugar for sprinkling


  • Preheat oven to 200°C/400°F/gas 6. Have ready a 12-hole tart tin.

  • Roll out pastry and using a 7.5cm (3in) cutter cut out 12 discs ands use to line tart tins.

  • From remaining pastry cut 12 smaller discs for lids (you may have to re-roll trimmings for this).

  • Fill each with tart two generous teaspoonfuls of mincemeat, lightly moisten undersides of lids with water and use to top tarts, pressing gently at edges to seal.

  • With a skewer, make a small steam hole in centre of tops, brush with water and sprinkle with sugar and bake for 15-20 mins until golden brown. Sprinkle again with caster sugar as they come out of the oven.

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