Christmas Recipe – Mince Pies


This is a fantastic old fashioned treat from England – “Mince Pies”. Every Christmas time we would make these at home, as well as buy them at the local shops. This year, I used my recipe below, very simple to make with a food processor, made with a buttery pie dough and a filling of mincemeat (fruit, not meat). The taste is delicious and gives a fantastic aroma while baking.

INGREDIENTS (FOR 12 Pies) [$5.50, OR $0.45 PER Pie]

Mincemeat [$7.99 – Ralphs (Cross and Blackwell)]
  • 1 Jar (use 1/2 of the 27oz jar)
Pastry [$1.50 Flour, sugar, salt, butter]
  • 8 oz, 16 tbs butter (2 small sticks cut into 1/2″ cubes and kept cold)
  • 1 1/4 cups all purpose flour
  • 5 Tbs Ice cold water
  • 1/2 tsp salt


  1. Prepare the pastry by adding the flour, sugar and salt into a food processor. Pulse 5 times to incorporate.
  2. Add the chilled butter cubes into the flour mixer and pulse 10 times, 1 second each pulse. The mixture should resemble coarse crumbs.
  3. Add the 5 Tbs of ice cold water and pulse a further 5 times, 1 second each pulse.
  4. Remove from the food processor and form into a ball and then flatten into a 1/2″ disc.
  5. Wrap the pastry in plastic wrap and leave in the fridge at least 1 hour.
  6. Preheat the oven to 350F, line a muffin pan with a spray of oil and add a thin strip of parchment paper to easily remove the pies.
  7. Remove the pastry from the fridge and roll out onto a floured surface until 1/16″ thick.
  8. Using a circular cutter that is a little bigger than the size of the individual muffin hole, cut out 12 circles (keep them close together to save wasting pastry.
  9. Put the pastry circle into the muffin pan, it does not matter if it doesn’t come all the way to the top.
  10. Fill the pastry shell with approximately 2 Tbs of the mincemeat.
  11. Moisten the top of the shell with a little egg wash, or a little milk (to help the top pastry circle fit on the bottom pastry circle)
  12. Using a circular cutter that is a little smaller than the first, cut 12 more circles.
  13. Place the smaller circle on top of the shell that has the mincemeat inside. Crimp the edges together to ensure they stick together.
  14. Brush the top of each pie with a small amount of egg wash and cook in the oven for approximately 25 minutes, or until golden brown.
  15. Remove from the oven and allow to cool down before pulling on the parchment paper wings to remove each pie from the pan.
  16. Eat when still a little warm, cold, or reheat my warming in the oven, or a quick 10 seconds in the microwave.
  17. Enjoy!

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