Your #1 Online Baking Destination!


Traditional Mince Pies

Traditional Mince Pies

Save Recipe

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.

Homemade mince pies, Mince pies, traditional mince pies, Irish mince pies. pastry, christmas pies, Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

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.

Homemade mince pies, Mince pies, traditional mince pies, Irish mince pies. pastry, christmas pies, Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

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.

Homemade mince pies, Mince pies, traditional mince pies, Irish mince pies. pastry, christmas pies, Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

Make these mince pies part of your family Christmas traditions.

Homemade mince pies, Mince pies, traditional mince pies, Irish mince pies. pastry, christmas pies, Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

Get 300+ of my Bold Baking Recipes including lots of simple recipes for the holidays!

3.8 from 5 votes
Homemade Mince Pies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Servings: 15 pies
Author: Gemma Stafford
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
  1. Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form.
  2. Mix together the egg yolks and water and add to the dry ingredients.
  3. Pulse until a dough forms, around 10 seconds.
  4. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax before rolling
  5. Roll on a floured surface to the fit your tin or pie dish. a good thickness is ¼ inch
  6. Take a round cutter (around 3 inches) and cut out your circles.
  7. Place into a butter bun/ cupcake tin
  8. Fill with your mince meat filling, around 3/4 of the way
  9. Brush the edge of the pastry with egg wash and lay on another round pastry on top
  10. Seal the 2 pieces of pastry together with a fork. this keeps the filling and juices
  11. Bake at 400oF (200oC) for 15-20 minutes or until golden brown.
  12. 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

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

3 Images
Submit Your Photos
Noelia
Noelia
Noelia
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

28 Comments

Write a Comment and Review

  1. Noelia on December 27, 2018 at 12:35 pm

    Amazing recipe! Thank you 😘🎄

    • Gemma Stafford on December 28, 2018 at 7:24 am

      I’m glad you enjoyed my mince pies recipe, Noelia. 🙂

  2. trayve on December 15, 2018 at 6:46 am

    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..

    • Gemma Stafford on December 16, 2018 at 5:44 am

      Hi there,
      Yes! and you are right, I am sure your husband, and your friends will love these too. (https://www.biggerbolderbaking.com/homemade-mincemeat/). The recipe is here for you. you can play around with this a lot, use what you have to hand, the spice makes this. My mum adds a grated apple to this too, to lighten it. Happy Christmas to you, I am sure you will get ‘home’ before too long. Kevin and I are traveling this year, I am excited!
      Gemma 🙂

  3. manali nandi on December 9, 2018 at 8:56 pm

    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.

    • Gemma Stafford on December 10, 2018 at 4:18 am

      Hi there,
      Tell me about your oven! This type of issue is almost always to do with the oven.
      If this is an OTG then you need to read the instructions for your particular oven, these vary, there is no general rule. If not then let me know!
      Gemma 🙂

  4. kswl on November 26, 2018 at 9:24 am

    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.

    • Gemma Stafford on November 27, 2018 at 3:17 am

      Hi there,
      good for you, delighted you are baking with us. The edges of the little tarts are made with the cutters. You can get these in a plain edge and a fluted edge, which is what makes the design. It is difficult to form that by hand, it will over handle the pastry.
      for a bigger tart you can easily flute by hand, (https://www.biggerbolderbaking.com/make-pie-crust/) as here.
      I hope this is of help, Thank you for being in touch,
      Gemma 🙂

  5. Ellen nestor on December 10, 2017 at 12:54 pm

    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

    • Gemma Stafford on December 11, 2017 at 2:50 am

      Hi Ellen,
      The egg in this pastry is to add a little richness, and shortness. You can make this perfectly well without the egg. Keep the ingredients as cold as possible, work fast, chill before baking, and all will be well.
      It is a pain to have to avoid a food, but there are many ways to do it, and all of the family can enjoy this recipe eggless too,
      Gemma 🙂

  6. Pooni on January 8, 2017 at 9:30 pm

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

    • Gemma Stafford on January 9, 2017 at 1:57 am

      Well! you can make a chocolate tart with ganache, an open tart, not sure what the comparison with mince pies would be though!
      Gemma 🙂

  7. Deborah Weick on December 24, 2016 at 3:28 am

    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,

    • Gemma Stafford on December 24, 2016 at 8:48 am

      Hi there Deborah,
      That was exactly the recipe used in Britian up to Victorian times. I suspect with that name that your origins are English. The Irish were a truly peasant society up to the begining of the last century, with British overlords, but no access to these exotic foods. These recipes came out of the fine English homes and were regarded as too rich for the common folk! Times have changed. Happy Christmas to yuo and your family, gemma 🙂

  8. Ljubinka on December 19, 2016 at 3:50 am

    May I freez them ? Thank you !

    • Gemma Stafford on December 20, 2016 at 3:07 am

      Absoloutely, yes, this is what I do, then take out what I need, when I need them.
      They defrost really quickly too at room temperature, pop back into the oven at 180 degrees fro a few mins to refresh,
      Gemma 🙂

  9. Elizabeth on December 17, 2016 at 7:06 pm

    Except that really good mincemeat DOES contain meat. We

    • Gemma Stafford on December 18, 2016 at 2:34 am

      Ah! yes, back in the day certainly, I have never been presented with this, but I would be interested to try it,
      Gemma 🙂

  10. Cynthia on October 20, 2016 at 4:02 pm

    Love the blog!!! your sponge cake is my favorite cake recipe ever!! Do you have the recipe for the Mince Meat??. I would love to bake this!! Writting from Perú. Thanks so much for your time.

    • Gemma Stafford on October 21, 2016 at 1:47 am

      Hi there Cynthia, I have my Mum’s one, i will email it to you! I love these too, so Christmasy 🙂

      • Cynthia on October 25, 2016 at 3:02 pm

        Thank you for the email. You are the best!!

  11. maham on December 25, 2015 at 11:12 am

    HI GEMMA,
    GREAT RECIPE.

    • Gemma Stafford on December 29, 2015 at 6:15 pm

      Thanks so much for your comments. Really glad you like my recipes 🙂

      • Fathimah on June 26, 2016 at 9:09 am

        Hi Gemma
        I love to try ur recipes and that comes out well they r soo delicious
        I wanna know how to make a spicy pie

        • Gemma Stafford on June 26, 2016 at 12:04 pm

          Thanks so much Fathimah, I’m really thrilled you liked it. I’ll add spicy pie to my list 🙂

  12. elizabeth urmson on December 16, 2015 at 9:02 am

    just wonding i was going to buy it today and i wanted to know

  13. elizabeth urmson on December 16, 2015 at 9:01 am

    how much did you pay for the PINK-KITCHEN-Silcone-Spatula-with-wood-handle-brand-new-Nordic-Ware

    • Gemma Stafford on December 24, 2015 at 9:26 pm

      It was a gift. Thanks so much for watching! 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This