Traditional Mince Pies Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My timeless Traditional Mince Pies Recipe delivers an irresistibly buttery crust filled with rich, warmly spiced fruit and a splash of Irish whiskey. These comforting little pies deliver all of the festive flavors of the season, and my straightforward step-by-step recipe makes them approachable for everyone, including beginner bakers! 

• Buttery, flaky pastry: In this recipe, a cookie cutter is used to cut the buttery pie crust for an easy way to create mini pies.
• Flavorful, rich filling: Making your own mincemeat is simple. Apple, raisins, warm spices, and a bit of warming whiskey taste come together in a deliciously festive filling.
• Make-ahead friendly: The filling is made a day ahead, and the pie crust can be prepared in advance. The assembled pies are freezer-friendly, making holiday baking easier.
• Adorable individual size: These pretty little tarts are perfect for holiday dinners, gifting, or enjoying with a cup of tea.
• A classic Irish Christmas tradition! Mince pies are a beloved part of Christmas in Ireland, and I’ll show you how to make them part of your own family’s holiday traditions.

Growing up in Ireland, Traditional Mince Pies and Mum’s Mince Pie with Coconut Topping were staples at any Christmas gathering, and everything about mince pie—the preparation, the aroma, the flavor—delivers holiday magic for me. Now that I live in the U.S., I continue the tradition, and my son George now helps me make mince pies!

My top tip is not to overwork the pastry. Gently ease the pastry into the edges of  your cupcake tin wells by pushing the pastry into the edges, and leave the excess dough on the edges.

My mince pie recipe proudly features O’Driscolls Irish Whiskey made by Stafford Bonded (located in my hometown of Wexford!), where my cousin, Michael Stafford, is the managing director. O’Driscolls Irish Whiskey is famed for its unparalleled smoothness, which comes from being aged in bourbon casks for at least three years. O’Driscolls Irish Whiskey is lovely on its own, or in my Irish Whiskey Cake, Whiskey Chocolate Mousse, or Whiskey Cake with Whiskey Caramel.

IMPORTANT NOTE: This recipe was improved and updated on 9/27/2026, to include a refreshed introduction, updated recipe description, clearer step-by-step instructions, make-ahead and storage instructions, flavor variations and mix-ins, and enhanced Pro Chef Tips.

Bold Bakers Loved This!

“Hi, Gemma! I´ve recently found your website and I can say it´s a wonderful source of inspiration. This recipe came out unbelievably tasty, so delicious, something I´ve never tried before. The mincemeat, the candied orange peel, and the mixed spice I used are all based on your recipes. A big hug from Argentina!” – Lupe

“I made traditional mince pie following your recipe with home mademince meat, came out really well, my family said the best ever mince pie they had. My son wants me to made them again, thank you so, so much for the lovely recipe.” – Nilanka

Table of Contents

• What are Traditional Irish Mince Pies?
• Tools for Irish Mince Pies
• Key Ingredients for Traditional Irish Mince Pies
• How to Make Traditional Irish Mince Pies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Flavor Variations and Mix-ins
• FAQs
• More Traditional Irish Recipes

What are Traditional Irish Mince Pies?

Traditional Mince Pies are small, individual pastries filled with a rich, fragrant mixture of dried fruit, apple, citrus peel, and Irish whiskey (or brandy). They’re a classic Christmas treat in Ireland, the UK, and other parts of the world. Today, mince pies are sweet, but early versions contained minced meat along with the spiced fruit. Mince pie recipes can be traced back to the 13th century, when they became associated with Christmas and were sometimes shaped into a manger and called “Crib Cakes.”

Tools for Irish Mince Pies

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Wooden spoon
• Box grater
• Zester
• Juicer
• Medium saucepan
• Glass storage jars
• Rolling pin
• 12-well muffin tin 
• Star or snowflake cookie cutter (optional)
• Pastry brush

Key Ingredients for Traditional Irish Mince Pies

Double crusts from Best Homemade Pie Crust Recipe

• My Best Homemade Pie Crust is flaky, tender, and buttery.
• This pie crust is easy to work with, and perfect for both beginner bakers and experienced pastry makers.
• Double crusts of my Best Homemade Pie Crust Recipe yield enough pastry to make 12 mincemeat mini pies.
• This recipe makes a generous amount of pastry, so you might have some leftover. Wrap and refrigerate or freeze the extra pastry for another baking project.

Apples

• Apples give the mince meat pies a sweet-tart flavor and moisture, and they contribute to the thick texture.
• In Ireland, we use Bramley apples, which are very sour to eat raw but are a great cooking apple with ideal flavor and firmness. In the U.S., my go-to apple to use in baking is Granny Smith apples.
• Substitute: Any cooking apple will do here. For the best varieties to use, see my Best Apples for Baking Guide, featuring expert insights and detailed testing.

Raisins, currants, and sultanas

• These dried fruits add sweetness and a chewy texture.
  • Raisins give concentrated sweetness and give the body and thickness.
  • Currants add a slightly tart flavor and a firmer texture.
  • Sultanas (golden raisins) give a softer, lighter fruit flavor.
• Depending on your preference, you can replace some or all of the dried fruit with the same amount of dried cranberries, chopped dates, or chopped dried apricots.

Candied mixed citrus peel

• Candied peel, containing lemon and orange peel,  adds concentrated citrus flavor, sweetness, and a delightful, chewy texture.
• Use my Candied Mixed Peel Recipe to easily make your own peel and store it in the fridge for two months.

Mixed spice

• Mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander, and ginger, adds warm, complex, aromatic flavor, depth, balances the sweetness, and gives this mince pie recipe classic Christmas flavor.
• Make your own Mixed Spice blend with my recipe.
• Substitute: You can use Pumpkin Spice for a milder flavor.

Lemon zest

• Lemon zest, made from peel rich with citrus oil, adds pure lemon flavor and aroma without adding too much liquid.

Lemon juice

• Lemon juice adds fresh citrus flavor and acidity that balances the sweetness.
• Use freshly-squeezed lemon juice for the best flavor.

Orange zest

• Orange zest adds a sweet, slightly floral taste.

Orange juice

• Orange juice adds fresh sweetness to the mince meat filling recipe.
• For the best flavor, use fresh-squeezed juice.

Muscovado sugar

• Muscovado sugar adds sweetness, moisture, and a deep molasses-like flavor.
• Substitute: You can use the same amount of dark brown sugar.

O’Driscolls Irish Whiskey

• Irish whiskey adds a smooth warmth and depth.
• Substitute: You can use the same amount of brandy, rum, or bourbon.
  • For an alcohol-free alternative, use the same amount of apple juice, orange juice, another fruit juice, or tea.

Butter

• Butter adds rich flavor and helps create a filling with a luxurious texture.
• Butter also helps bind the filling ingredients.
• Substitute: Use the same amount of plant-based butter.
  • You can also use the same amount of coconut oil, but note that it will add a subtle coconut taste to the pies.

Egg wash

• Egg wash—an egg beaten with 1 tablespoon of water—brushed on the pie crust before baking helps seal the top and bottom crusts together and give the pies a golden, glossy finish.

How to Make Traditional Irish Mince Pies

1. Combine mincemeat ingredients and soak overnight. In a large bowl, mix together the apple, raisins, currants, sultanas, candied mixed peel, mixed spice, cinnamon, lemon zest and juice, orange zest and juice, muscovado sugar, O’Driscolls Irish Whiskey and butter. Cover with cling wrap and allow to soak overnight, or for a minimum of 12 hours, at room temperature.

Cook the Mincemeat (The next day)

2. Heat mincemeat until thickened. In a medium saucepan, add the soaked mincemeat and simmer, uncovered, over medium-low heat for 10-15 minutes, or until the liquid has reduced slightly and the mixture has thickened. Allow to cool completely.

Make my Best Homemade Pie Crust

3. Make crust. Make 1 recipe of my Best Homemade Pie Crust and refrigerate for a minimum of 1 hour.

Assemble the Mince Pies

4. Prepare to bake. Preheat the oven to 400℉ (200℃). Butter a 12-well cupcake pan and set aside
5. Roll pastry. On a floured surface, roll the pastry to roughly ¼ inch (6 mm) thickness.

6. Cut pastry. Using a 3 ½ inch (9 cm) round cutter, cut out 24 circles, re-rolling the scraps as needed. Press 12 circles into the wells of the prepared cupcake pan and reserve the remaining 12 circles for the tops.
7. Fill pie shells. Fill each pastry shell with the mincemeat about ¾ full.

8. Brush with egg wash. Brush the edge of the pastry with egg wash and place the tops over the filling. Use a fork to seal the top and bottom together. Brush the tops with more egg wash.

Bake and Serve Mince Pies

9. Bake pies. Bake for 15-20 minutes or until the pastry is golden brown and the filling is bubbling.
10. Garnish and serve. Dust with powdered sugar and serve warm with Brandy Butter.

Gemma’s Pro Chef Tips

• Use Mixed Spice or Pumpkin Spice. If you don’t have Mixed Spice, you can make my Mixed Spice recipe, or you can use Pumpkin Pie Spice, which is made of similar spices.
• DIY Candied Peel. Can’t find Candied Peel? Make your own Candied Mixed Peel. It’s easy and inexpensive.
• Use the dried fruit you have. You can mix up the types of dried fruit you use—just make sure you’re using the same total amount of fruit in the filling.
  • You can also replace some or all of the dried fruit with the same amount of dried cranberries, chopped dates, or chopped dried apricots.
• Cool the filling before assembling. Warm filling can soften the butter in the pastry and make the dough more difficult to handle.
• Don’t overfill the pies. Spoon the mincemeat into the pastry cups until they’re 3/4 full. Leave a little room at the top, because the filling can bubble up as it bakes.
• Use another pie crust if you prefer. A double recipe of my Sour Cream Pie Crust or Pâte Brisée will work well.
• Take care not to overwork the pastry. Carefully line your cupcake tin wells, pushing the pie crust into the edges. Leave excess dough on the edges. Leave it rough as you will discard it after baking.
• Get creative with the tops. For festive mince pies, use a small star, snowflake, holly, or other cookie cutter to cut decorative shapes from the pastry. You can use the shape as the entire top, leaving some of the filling visible, or place the cutout on top of a full pastry round for a pretty embellishment.
• Don’t waste the pastry scraps. Gather leftover pastry scraps, chill them briefly if they’ve softened, and reroll them into additional stars, snowflakes, or other decorative shapes.
• Make one large pie. If you prefer, use the crust and filling to make one 9-inch pie instead of the mini pies.

Make Ahead and Storage Instructions

Make-ahead tips

• Prepare mincemeat filling ahead: You can make your mincemeat up to four months in advance and keep it in the fridge until you are ready to use it.
• Make pie crust ahead. Make your pie crust up to two days in advance and keep it wrapped in cling film in the fridge. You can also roll the dough, place it in the baking dish and freeze for up to one month.
• Freeze unbaked mince pies: Make your pies as you normally would, but instead of baking them, freeze them individually and then transfer to a ziploc bag and keep frozen for up to two months. Bake from frozen, increasing baking time by around 10 minutes.

How to store leftovers

• Store leftover pies in an airtight container at room temperature for up to two days.
  • Reheat in a 300℉ (150℃) oven for about 10 minutes.
• Wrap well and place in a freezer bag or freezer-safe container: These baked mini pies can be frozen for up to eight weeks.
• Reheating:
  • Reheat frozen mincemeat pies by placing them on a baking tray in an oven preheated to 350°F (180°C) for 15-20 minutes.

Flavor Variations and Mix-Ins

• Alcohol-free: Simply replace the whiskey with an equal amount of apple juice or orange juice. Apple juice will keep the filling mellow and fruity, while orange juice adds a brighter citrus note.
• Dried fruit variations: Replace the raisins with an equal amount of dried cranberries, sultanas, chopped dates, or dried currants.
• Nutty mince pies: Stir ½ cup (2 oz/57 g) finely chopped toasted pecans or walnuts into the cooled filling.
• Extra apple: Add ½ cup (2½ oz/70 g) finely diced dried apple to the mincemeat for extra flavor and chewy texture.
• Dairy-free mince pies: To make dairy-free mince pies, replace the butter in my Best Homemade Pie Crust with plant-based butter. When making mincemeat, replace the butter with coconut oil and plant-based butter.
• Gluten-free mince pies: You can make these pies gluten-free by using Gluten-Free Pie Crust in this recipe.

FAQS

Is there meat in mincemeat pie?

• No. Despite the name, modern mince pies don’t usually contain meat. Early mincemeat fillings did contain meat, but over time the filling evolved into the sweet, spiced fruit mixture we know today.
• My recipe uses butter rather than traditional animal fat, so there’s no meat in these mince pies. If you’re vegan, be sure to check the ingredients in store-bought mincemeat, as some versions may contain animal-derived fat.
• Though this recipe doesn’t contain it, some traditional Irish and English mincemeat recipes still use suet, a firm type of animal fat. Shredded suet melts into the filling as it cooks, adding richness.
  • Today, vegetarian suet made from vegetable fats is also widely available.

How can I make these mini pies gluten-free?

• To make these mini pies gluten-free, use my Gluten-Free Pie Crust in place of the pastry in this recipe.
• Follow the instructions for chilling and rolling, as gluten-free pastry can be more delicate.

Can I omit alcohol in mincemeat pie filling?

• Yes, you can omit the alcohol; use apple juice, orange juice, or other fruit juice or tea as a non-alcoholic alternative.

Can I substitute fresh fruit for dried fruit in a mince meat pie recipes?

• It’s not recommended as the dried fruits contribute sweetness, texture, and a concentrated flavor essential to traditional mincemeat.

Can I make a dairy-free version of this mincemeat pie recipe?

• To make dairy-free mince pies, replace the butter in my Best Homemade Pie Crust with plant-based butter. When making mincemeat, replace the butter with coconut oil and plant-based butter.

How should I serve these mince pies?

• Sprinkle powdered sugar (icing sugar) and serve warm with Brandy Butter (also known as hard sauce) or Whipped Cream.
• Drizzle with Whiskey Caramel Sauce or Crème Anglaise
• Serve with a scoop of Vanilla Ice Cream.

More Traditional Irish Recipes

• Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe
• My Mum’s Christmas Pudding
• Holiday Gingerbread Trifle (Irish Recipe)
• Irish Shortbread Christmas Tree Cookies
• Traditional Irish Brandy Butter

IMPORTANT NOTE: This recipe was improved and updated on 9/27/2026, to include a refreshed introduction, updated recipe description, clearer step-by-step instructions, make-ahead and storage instructions, flavor variations and mix-ins, and enhanced Pro Chef Tips.

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