Homemade Christmas Mince Pies from Scratch

What’s better than store-bought mince pies? Homemade Christmas mince pies from scratch!

These traditional holiday treats are exactly what your Christmas table needs. With a buttery pastry and a rich fruit filling, they’re the kind of dessert that makes everyone feel cozy and festive. Whether you’re serving them after dinner with a cup of tea or leaving one out for Santa on Christmas Eve, these little pies never fail to bring smiles. Trust me, you’ll want to make extra – they tend to disappear quickly!

Possible Ingredient Alternatives

Butter can be replaced with coconut oil for a dairy-free option. Use the same amount of coconut oil, chilled until solid. This substitution maintains the flaky texture of the pastry while adding a subtle coconut flavor. All-purpose flour can be swapped with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be prepared to adjust the liquid content slightly as gluten-free flours may absorb moisture differently. Light caster sugar can be substituted with coconut sugar or maple sugar for a less refined option. Use the same amount, but expect a slightly darker color and more complex flavor in the finished pies. These alternatives cater to various dietary needs while preserving the essence of traditional Christmas mince pies.

Preparation Time	30-45 minutes
Cooking Time	20 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-25 g
• Fat: 140-160 g
• Carbohydrates: 200-220 g

Ingredients

For the pastry:

• 8 oz cold unsalted butter (I like Kerrygold unsalted butter for this)
• 12.3 oz all-purpose flour
• 3.5 oz caster sugar

For the filling:

• 9.8 oz mincemeat filling (homemade is best if you have time)

For the top:

• icing sugar, for dusting
• 1 small egg, lightly beaten

Step 1: Prepare the Pastry Dough

Begin by rubbing the butter into the flour until the mixture resembles breadcrumbs.

Mix in the golden caster sugar and a pinch of salt.

Gather the mixture into a ball – there’s no need to add any liquid.

Knead the dough briefly to bring it together until it forms a firm dough, similar to shortbread.

You can use this dough immediately or store it in the fridge to chill for later use.

Step 2: Preheat the Oven and Prepare Baking Tins

Heat your oven to 200°C (180°C fan/gas 6).

Take two 12-hole patty tins and line 18 of the holes by pressing small walnut-sized balls of your prepared pastry into each hole, creating a base for your pies.

Make sure the pastry is pressed evenly across the base and up the sides.

Step 3: Fill and Cover the Pies

Spoon your chosen mincemeat into the pastry-lined holes.

Then, create lids for your pies by taking slightly smaller balls of pastry than before.

Pat these between your hands to make round lids, ensuring they are big enough to cover the top of each pie.

Place the lids on top and press the edges gently to seal.

Unlike some pastries, these don’t require milk or egg for sealing as they will naturally stick together.

Step 4: Brush and Bake the Pies

Brush the tops of the pies with beaten egg to give a beautiful golden finish once baked.

Place the tins in the oven and bake for approximately 20 minutes or until the pies are golden brown.

Step 5: Cool and Serve

Once baked, let the pies cool in the tin for about 5 minutes to set slightly.

Afterward, transfer them to a wire rack to cool completely.

To serve, lightly dust with icing sugar for a festive touch.

These pies can be stored in an airtight container for three to four days, or frozen for up to one month if you wish to keep them longer.