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

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.

Make these mince pies part of your family Christmas traditions.

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Homemade Mince Pies Recipe

4.49 from 33 votes

Print Recipe

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: pies

Prep Time 25

Cook Time 15

Total Time 40

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: 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

68 Comments

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lupe75

1 year ago

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!

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Justine J

Excellent results! I used Gemma’s ‘Traditional Mincemeat’ recipe for the filling rather than her ‘homemade mincemeat’ recipe. It was my first time making mince pies. Very pleased and brings me back to my days living in the UK! I didn’t quite have enough dough to fully cover the mini pies, so I did star cut outs instead, which worked a dream. Thanks!

Chrismerrick45

Oh my goodness I have just made 132 if these for family friends and ourselves and have just eaten one of the 3 roadkill – the ones that crumble as you take them out of the pan – and they are the best I have ever made 😱💖 another 132 to go on another day 😳💖

Bonnie Grenier

2 years ago

I have a lovely British friend and the year has been so difficult. She has not been able to go home so I surprised her with these mince pies. NEVER made them before but this is my new Christmas tradition! Easy recipe to follow…I improvised on the construction but a wonderful treat. Thx again, Gemma

Leyla Knight

3 years ago

Perfect! Only thing I found was that I had to roll pastry about 3mm to get 12 rounds with stars on top – perfect though as my partner doesn’t cope well with much pastry!
I will definitely be making these again. 5* from me.

PartIrish

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

Nilanka jayawaredene

9 months ago

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

Marilyn

10 months ago

Hi Gemma I dont have silicone patty tins ,can I freeze them in the metal tins and transfer them directly into the oven.Loving your channel.!

JANELLA VICTORIA

Hi I’m a fun of yours and I do love your holiday treats recipes. I badly want to make this as a tradition. Now my children are asking if it’s possible to cook this without an oven as for experiment. Thanks.