Pies & Tarts

Traditional Mince Pies

3.89 from 9 votes
Make your holiday traditions bolder with my traditional Mince Pies recipe. You'll enjoy flakey pie crust and a lovely sweet filling that everyone will love!
Traditional Mince Pies

Hi Bold Bakers!

An Irish Christmas tradition is to have Mince Pies for dessert on Christmas day. Now that I live in the U.S., I still plan on continuing the tradition with my American family, which consists of my husband Kevin and my dog Waffles. I know I will not have to convince them about the flavor of the pies, but I do have to explain the name.

My Homemade Mincemeat recipe is delicious and is really quick to make. It is bursting with zest and fruit, and best of all it tastes just like my Mums. I’m all for new recipes but at the end of the day, Christmas is about tradition.

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Homemade Mince Pies are flakey pockets of fruity heaven. Each individual pie is filled with boozy fruit, citrus and sweetness that just screams Christmas for me.

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I serve mince pies at my Holiday party because they are so easy to eat and people who’ve never had them before, just love them. They are so unique tasting that there is nothing quite like them, and if I can mange to convince another person that they don’t contain meat then I’ve done my job.

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Make these mince pies part of your family Christmas traditions.

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Homemade Mince Pies Recipe

3.89 from 9 votes
Make your holiday traditions bolder with my traditional Mince Pies recipe. You'll enjoy flakey pie crust and a lovely sweet filling that everyone will love!
Author: Gemma Stafford
Servings: 15 pies
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Make your holiday traditions bolder with my traditional Mince Pies recipe. You'll enjoy flakey pie crust and a lovely sweet filling that everyone will love!
Author: Gemma Stafford
Servings: 15 pies

Ingredients

  • 1 ⅓ Cup (175g) plain flour
  • 7 Tbsp (100g) cold butter, cubed
  • 1 Tbsp icing sugar
  • 1 egg yolk
  • 2 Tbsp water
  • Pinch of salt
  • Homemade Mince Meat

Instructions

  • Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Pulse until a dough forms, around 10 seconds.
  • Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax before rolling
  • Roll on a floured surface to the fit your tin or pie dish. a good thickness is ¼ inch
  • Take a round cutter (around 3 inches) and cut out your circles.
  • Place into a butter bun/ cupcake tin
  • Fill with your mince meat filling, around 3/4 of the way
  • Brush the edge of the pastry with egg wash and lay on another round pastry on top
  • Seal the 2 pieces of pastry together with a fork. this keeps the filling and juices
  • Bake at 400oF (200oC) for 15-20 minutes or until golden brown.
  • Dust with icing sugar. Serve warm with whipped cream

Recipe Notes

Fully assemble and freeze your mince pies to be baked off from frozen at a later date
Once baked, store at room temperature for up to 3 days

 

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Noelia

Noelia

Noelia

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Comments & Reviews

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PartIrish
Member
PartIrish
15 days ago

Hi Gemma,
Would this crust recipe work at altitude 6200 ft?
Thanks.

Noelia
Member
Noelia
11 months ago

Amazing recipe! Thank you ????????

trayve
Member
trayve
11 months ago

is there a way of making the filling from your own ingredients as we can’t get them here in Holland. and I won’t be back home to Ireland this year so can’t even get the jars to bring back with me. personally, I don’t like mine pies but I know my husband would them..

Member
manali nandi
1 year ago

Hi Gemma. Wanted to know is the mince pie soft at the bottom or is as crispy as the top. Mine are soft from the botttom. Very cakey.

kswl
Guest
kswl
1 year ago

Before I start my Christmas baking I have a question about this recipe. If one opts for open tarts with a just the pastry star on top, how does one achieve the rolled / fluted edge seen on your tarts in the picture? If you could describe the technique to use to achieve that edge I would be very grateful. Love your site and videos, you have a commitment to making your recipes accessible to people in all parts of the world and I appreciate that.

Ellen nestor
Guest
Ellen nestor
2 years ago

Dear Gemma my son is allergic to egg and really wants to try mince pies how can I make this pastry without the egg and make his day! Thank you

pooni
Member
pooni
2 years ago

What else we could fill in this base? Like ganache ? N whipped cream??

Member
2 years ago

My grandmother made minced meat pies, she added roast beef to the ingredient, she made this pie during the holidays I didn’t know this is an Irish Christmas pie. My grandma’s maiden was Greenwood now it makes sense. Thank you so much for sharing your heritage in recipes with us,

Ljubinka
Guest
Ljubinka
2 years ago

May I freez them ? Thank you !

Elizabeth
Guest
2 years ago

Except that really good mincemeat DOES contain meat. We

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