Go Back
–+ servings

Shortcrust Pastry Mince Pies

Sisley White
There is nothing better than my traditional mince pie recipe. Shortcrust pastry mince pies are so easy to make and are so full of flavour and always a favourite at Christmas. Best served with friends and family, or with a cheeky glass of mulled wine.
5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Party Food, Pudding, Sweet Treats
Cuisine British, English, International
Servings 12 mince pies
Calories 168 kcal

Equipment

Ingredients
  

  • 1 sheet shortcrust pastry (approximately 350g)
  • flour for dusting
  • 300 g mincemeat
  • 1 egg

Instructions
 

  • Unroll your shop bought shortcrust pastry or make your own shortcrust pastry with my recipe.
  • Lightly dust a 12-hole fairy cake tin tray with plain flour.
  • Using pastry cutters, cut a base circle which is a little larger than the fairy cake hole on the tray so when you push it in it fills the hole.
  • Add mincemeat to the pastry, filling it up to almost full. You want to leave some space to allow the pastry to expand without the filling falling out.
  • Use the leftover pastry to make a lid. It can be a completely closed mince pie or you can add a shape so you can see the filling. I went for snowflakes for this recipe.
  • Gently whisk an egg with a fork and brush the egg glaze over the mince pies.
  • Place in the oven for 15-20 minutes until golden brown. (Or Air fry for 15 minutes at 180ºC / 360ºF in your air fryer oven. Check after 10 minutes).
  • Allow the mince pies to cool slightly before removing them from the tin and enjoy. Best served with ice cream or cream.
  • If you want to reheat them pop them in the microwave for 20-second bursts until hot.

Notes

If you want to reheat your mince pies in the air fryer for 15 minutes at 180ºC / 360ºF for 3-5 minutes.
Freeze mince pies for later - freeze before baking, then cook from frozen and add a few minutes to the cooking time. I recommend freezing the mince pies on the cupcake/fairy cake tray to freeze them in the right shape. Once they have been in the freezer for an hour, remove them from the tray and put back in the freezer. This way they will have started freezing and will hold their shape and take up less space.

Nutrition

Calories: 168kcalCarbohydrates: 34gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 286mgPotassium: 27mgFiber: 1gSugar: 17gVitamin A: 20IUCalcium: 5mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.