Leave out Santa's favourite treat on Christmas Eve with these easy to make sweet shortcrust mince pies. A family recipe that's been a firm favourite for 40 years. Perfect for festive parties, with a cup of tea or delivering gifts on cold winter's evenings, and always served with a dollop of brandy butter!
The big day is getting ever closer. Every year I say the same thing 'how on earth did that come round so quickly?'
I don't know about you but for me, it just seems that the months fly by quicker. Work, family, life just goes from 0 to 60 in seconds, and everything flashes by, that the first time I properly stop for Christmas, is on Christmas Day.
And as we get closer and I start thinking about festive food, the fondest memories of baking with my Granny are stirred up. And there was nothing more Christmassy in our house, than baking mince pies with her.
Take me to the mince pies already!
Table of Contents
- What is a mince pie?
- Can you make your own mincemeat?
- How to make sweet shortcrust pastry
- Watch how to make easy shortcrust mince pies live
- Recommended Equipment
- What should I serve shortcrust mince pies with?
- How long do mince pies keep for?
- Check out these other festive bakes
- Pin shortcrust mince pies
- Recipe
- Comments and reviews
If you want to skip the essential info and handy tips for making absolutely the best easy shortcrust mince pies, then head on down to the printable recipe card.
What is a mince pie?
Mince pies are actually little pieces of Christmas heaven... fact!
The mix of the fruit, apple, cinnamon, cloves and nutmeg, with a crumbly sweet shortcrust pastry capture the magic of festive baking.
Originating back in the 13th century, these little pies were much larger and did actually contain meat. But by the time we get to the Victorian period, they've shrunk to a handheld size, and the meat has gone.
Although there's no meat left in these, traditional fruit mincemeat does contain suet (animal fat). However, you'll find most ready-made mincemeat leaves it out, and so is suitable for vegetarians and vegans. Just remember to check the ingredients!
Can you make your own mincemeat?
Yes, you can!
I'll admit I didn't make my own mincemeat for these mince pies. The impulse purchase of a jar in the weekly shop meant it was even easier to make up a batch of these beauties.
And whilst store-bought mincemeat is a time-saver, if you want to make your own it's just as easy! Plus it's a great way to use up all the odds and ends of dried fruit that you've got in the back of the pantry.
Go for an easy homemade mincemeat, mixing all your fruit together and adding a glug of brandy, or add cranberries and ruby port for a touch of decadence.
How to make sweet shortcrust pastry
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
Whilst the recipe calls for ready-made mincemeat, the sweet shortcrust pastry is made from scratch and is so easy. Keep these top tips in mind and you'll be making pastry every time.
- Really cold butter - keep your butter in the fridge until you're ready to use it. If warms up too much you can end up with a greasy, dull pastry. Don't be afraid to pop it back in the fridge to chill if you need to.
- Use a pastry cutter - if you're like me and have 'hot hands', a pastry cutter is great for cutting your butter into the flour. Alternatively, you can blitz the ingredients in a food processor with the knife attachment.
- Let the dough rest - once the pastry is made, wrap it in plastic wrap and pop it in the fridge for at least 15 minutes. This lets the dough chill and relax, so it's easier to roll out, and also reduces the risk of your pastry cases shrinking when baked.
- Try a marble pastry board - the cool marble will reduce the risk of the pastry getting too warm as you roll out.
- Ready-made shortcrust pastry - if all else fails and you're in a rush, then grab a block of ready-made pastry and you can have your mince pies made in under 30 minutes.
Watch how to make easy shortcrust mince pies live
Recommended Equipment
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What should I serve shortcrust mince pies with?
Nothing beats a gently warmed mince pie; the crumbly pastry and the rich fruit are a winning combination. But try adding one of these for extra indulgence... and don't forget a fork or spoon!
- Rum or Brandy Butter - nothing screams Christmas more than piling rum butter onto your desserts. There is no excuse, it goes with everything at this time of year. I'm a brandy butter person, and love this recipe from Recipes Made Easy.
- Ice Cream - a scoop of creamy vanilla ice cream gently melting with the warmth of the pie is pure heaven. You could even make your own easy no-churn ice cream.
- Custard - whether you're a warm or cold custard person, drizzle it and get stuck in. Try a delicious vanilla custard or go festive with this brandy and orange custard.
How long do mince pies keep for?
These shortcrust mince pies will keep for 3-4 days in an airtight container.
Or if you're expecting lots of guests over the Holidays, you can make them ahead and keep them in the freezer and reheat when you're ready to eat them. Just remember to defrost them before warming up.
Baking mince pies are a great family tradition and the smell is amazing. Plus, they really are that simple. So simple in fact, even Ely, my nephew's Elf on the Shelf can make them!
Check out these other festive bakes
Keep these all to yourself for when you're snowed in, or to pop them into someone's Christmas stocking:
- Red Velvet Bundt Cake with Cream Cheese Frosting
- Christmas Tree Meringues
- Easy Mince Pie Ice Cream
- Gingerbread Reindeer
- Peppermint Pinwheel Cookies
- Easy Mint Chocolate Chip Ice Cream
- White Chocolate and Gingerbread Biscotti
Pin shortcrust mince pies
I hope you enjoy these shortcrust mince pies as much as we have done for over 40 years. And if you or your Elf on the Shelf, do give them a go then give me a shout out in the comments below and please rate using the stars.
Recipe
Easy Shortcrust Mince Pies
Ingredients
- 225 g Butter Unsalted, Cold
- 350 g Plain Flour or All-Purpose Flour
- 100 g Caster Sugar or Superfine Sugar
- 400 g Mincemeat Homemade or Store-bought
- 1 Egg Medium
- 2 tablespoon Milk
- Icing Sugar or Powdered Sugar, to dust
Instructions
- To make the pastry: Cube the cold butter, and add it into a large mixing bowl with the flour. Rub the flour and butter together with your fingertips or use a pastry cutter. Add the sugar and mix together again
- Add the egg into the dry ingredients, and bring everything together into a pastry dough.
- Using your hands, press and knead the mixture to combine it into a ball. If needed, add the milk a little at a time to help the pastry come together.
- Wrap the dough in clingfilm and chill in the fridge for at least 15 minutes.
- To make the mince pies: Preheat oven to 180C/ 350F.
- Lightly flour your work surface and roll out the pastry until about 2-3mm thickness.
- With a 9-10cm round cutter, cut out pastry discs and place into a mince pie tin. You should get about 24 discs out of the pastry, depending on thickness and the size of cutter you used.
- Add a heaped teaspoon of mincemeat into each pastry case.
- Roll out the remaining pastry and cut out smaller discs, and place over the mincemeat. Press down on the edges to seal. You can also decorate with different shapes cut out from the pastry.
- Beat a small egg and brush over the tops of the mince pies.
- Bake for 20 minutes until golden.
- Leave the mince pies to cool in the tin for 5-10 minutes, before removing them and placing on a wire rack to cool completely.
- Lightly dust with icing sugar, and serve slightly warm with brandy cream, custard or rum butter.
Notes
- These shortcrust mince pies will keep for 3-4 days in an airtight container, or you can make them ahead and keep them in the freezer and reheat when you’re ready to eat them. Just remember to defrost them before warming up.
- Really cold butter - keep your butter in the fridge until you're ready to use it. If warms up too much you can end up with a greasy, dull pastry.
- Use a pastry cutter - if you're like me and have 'hot hands', a pastry cutter is great for cutting your butter into the flour. Alternatively, you can blitz the ingredients in a food processor with the knife attachment.
- Let the dough rest - once the pastry is made, wrap it in plastic wrap and pop it in the fridge for at least 15 minutes. This lets the dough chill and relax, so it's easier to roll out, and also reduces the risk of your pastry cases shrinking when baked.
- Try a marble pastry board - the cool marble will reduce the risk of the pastry getting too warm as you roll out.
- Ready-made shortcrust pastry - if all else fails and you're in a rush, then grab a block of ready-made pastry and you can have your mince pies made in under 30 minutes.
Nutrition
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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Christina | Christina's Cucina
I do love a good mince pie at Christmastime! These look wonderful! Thanks for including my custard recipe, too!
Lou Carruthers
Thank you Christina! You know it's Christmas time when mince pies start appearing or being baked. I love them with custard and your recipe is great.
Lou
I love making these, they remind me of baking with my Granny when I was younger
Cat
I love mince pies and these look fantastic x