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5 from 4 votes
Mince Pies stacked on a pedestal
Mum's Mince Pies recipe with Coconut Topping
Prep Time
20 mins
Cook Time
30 mins

My Mum's Mince Pies recipe with Coconut Topping won me over so easily that I'm not sure I could ever live life without them!

Course: Dessert
Cuisine: Irish
Servings: 12 Pies
Author: Gemma Stafford
  • 1 recipe pie crust
  • ½ cup (2½ozs/71g) all purpose flour
  • ½ cup (4oz/115g) butter (room temperature)
  • ½ cup (4oz/115g) granulated sugar
  • 2 large eggs (lightly beaten)
  • ½ (1½oz/43g) unsweetened desiccated coconut
  • 1 recipe mincemeat (about 2 cups)
  1. Preheat the oven to 350°F (180°C). Lightly grease a 12 hole cupcake pan.

  2. Roll out the pastry on a floured surface to a roughly ¼-⅛ inch thick. Cut out with a 3 ½ inch round cutter and line your cupcake pan with the circles. Re-role pastry until it's all used. Place in the fridge.

  3. For the coconut topping, place the flour in a mixing bowl and rub in the butter, with your fingers or a table fork.

  4. Using all in one method beat together the flour mixture with the eggs and coconut until creamy and well combined.

  5. Put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.

  6. Top with a spoonful of the coconut sponge to seal in the mincemeat.

  7. Bake for 30-35 minutes or until golden brown.

  8. Warm gently before serving with whipped cream. These can easily be frozen when cold for up to 8 weeks. Re-heat and eat.