Christmas mince pies

Christmas mince pies

Vanessa Levis

Little mince pies are a universal favourite at Christmas time. I make them by the dozen to offer when friends drop in over the festive season. They store and keep well and can be gently heated in the oven before serving. Dust with icing sugar just before serving, for a pretty finish.



Quantity Ingredient
300g plain flour
1/4 teaspoon baking powder
185g unsalted butter, diced
55g caster sugar
2 egg yolks
1-2 tablespoons lemon juice or iced water
1 cup Fruit mincemeat
1 egg white, lightly beaten
sifted icing sugar, to dust (optional)


  1. Preheat the oven to 200°C. Grease two 12-hole small, rounded or shallow patty tins, or mini muffin tins.
  2. Make the pastry by sifting the flour and baking powder into a bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolks and enough lemon juice or water to bring the ingredients together to form a dough.
  3. Knead the dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes.
  4. Roll out one of the pastry portions between two sheets of baking paper until 3–5 mm thick. Using a 6.5 cm round cutter, cut out 12 rounds. Place the rounds into the prepared patty tins. Spoon 2 teaspoons of the fruit mince into each. Re-knead the scraps and chill before rolling out again and using to line more patty tins.
  5. Repeat with the remaining dough, reserving some pastry for decorating the tops.
  6. Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white. Bake for 20 minutes, until golden. Leave to cool completely in the pans. Serve warm or at room temperature, dusted with a little icing sugar, if you like.


  • Mince pies can be made ahead, frozen and reheated for about 10 minutes in a 180°C oven as required.
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