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Bored of buying mediocre mince pies, and want to make your own from scratch? No idea where to start? This shortcrust pastry mince pies recipe is exactly what you need! Packed with step by step pictures, helpful tips and FAQs, this post has everything you need to make perfect mince pies this Christmas!
Plus, bag yourself a FREE printable, and learn how to sterilise jars. So you can store your homemade mincemeat for another day! Keep reading to learn how…
What pastry are mince pies made from?
Just like this recipe, mince pies are traditionally made with shortcrust pastry. However, you can buy/make them with puff pastry too.
I personally think that the best pastry for mince pies is shortcrust. Don’t mess with the classics!
Does mincemeat contain meat?
It used to, yes! Mincemeat used to be a great way of preserving meat, long before refrigeration was invented. However, this stopped around the end of the Victorian era.
We tend not to put meat in our mince pies anymore.
What is mincemeat filling made of?
Mincemeat filling is usually made of lots of dried fruits, suet (or sometimes vegetable suet), and a little alcohol.
And when you cook your own mincemeat at home, your whole house smells like Christmas! Much like when you bake gingerbread biscuits or gingerbread cupcakes. It’s truly wonderful!
How long does it take to make shortcrust pastry mince pies?
Homemade mincemeat will take you about 2 days to make. Although, it’s even better when jarred and used a few months later!
The actual shortcrust pastry mince pies will take around 90 minutes to make. (That includes a 30 minute resting time and 30 minute baking time.)
How long can you store mincemeat for?
Mincemeat, if stored properly, can last for 2-3 years! For this to work, you must make sure you preserve it properly. Otherwise it will spoil.
If you don’t know how to sterilise jars, sign up and download my FREE printable below to learn how…
FREE PRINTABLE! How to sterilise jars
Ingredients and substitutions
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
For the mincemeat
- Apples – Fresh Bramley apples are definitely the best if you can get them. If not, use a cooking apple or Granny Smith. You need one that is quite sharp in flavour.
- Almonds – You can leave these out if you are cooking for someone with a nut allergy.
- Dried Fruit – All the dried fruit is interchangeable. E.g. don’t like sultanas? Switch them for cranberries etc. Just make sure you’re left with a similar volume of it, and it will work just great.
- Citrus Zest/Juice – The juice and freshly zested skin of an orange and lemon is a must. You can’t beat it, or substitute it for anything else.
- Suet – Use shredded suet. You can substitute for vegetarian suet if you prefer.
- Sugar – Any brown sugar will work. Although I like to use dark brown sugar, for a little more depth in flavour.
- Spices – These are a delicate balance, and can over power. But if you like more of one than the other, feel free to add a little bit/reduce others. It’s all about personal preference.
- Alcohol – Brandy is traditionally added to mincemeat. Although, I like to use Cointreau for a citrusy kick. Really, you could use any spirit you like.
For the shortcrust pastry
- Flour – Plain/all purpose flour is what’s needed in shortcrust pastry. Don’t substitute for self raising, or it will end badly.
- Butter – Use the best quality butter you can afford. You really will taste the difference in this recipe! Make sure it’s unsalted, whatever you use.
- Sugar – Caster (superfine) sugar is best for shortcrust, as it dissolves quickly.
Shortcrust pastry mince pies recipe tips
Here are tips you’ll find helpful when making this recipe.
- For the best flavour, make your mincemeat at least a few weeks in advance. This will also save you time when you come to bake your shortcrust pastry mince pies.
- Not a fan of Cointreau? Switch it out for brandy, whisky, rum, or even gin!
- Have warm hands or struggle to rub butter into flour? Use a pastry blender! (affiliate link) They’re absolutely fab, I’ve used one for years!
- Make sure your butter is cold when making the shortcrust pastry. If your pastry is warm when you bake it, it will sink instead of holding its shape.
- Roll your pastry THIN (no thicker than 2mm). As it will puff up during baking.
- Stick the lids down well, or the filling may leak out when you bake them. Making it difficult to remove your mince pies from the tin.
Time management
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some helpful timing info to make your life easier.
- The mincemeat needs 12 hours to rest. Followed by 3 hours in the oven. And time to cool completely. Before you can use it to make shortcrust pastry mince pies.
- Make your mincemeat in advance and preserve it in jars. You can do this up to 2-3 years ahead! But it’s best used within 1 year of making.
- Allow 10 minutes to make your shortcrust pastry, and 30 minutes chilling time.
- Mince pie assembly will take you about 15-20 mins.
- Baking your shortcrust pastry mince pies will take 25-30 minutes per batch.
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If you like this shortcrust pastry mince pies recipe…
…you might also like:
- Cranberry white chocolate tiffin
- No bake Baileys cheesecake
Shortcrust Pastry Mince Pies – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
NOTE: It will take 2 days to make the mincemeat.
Ingredients
Here is what you will need to make 12 mince pies. (The mincemeat makes enough for 36 x mince pies.)
For the mincemeat
Makes approximately 1.2kg | 42.34 oz
- 300g (10.5 oz)/2 x Small Bramley Apples,cored and chopped (don’t peel)
- 25g (1/4 Cup) Chopped Almonds
- 120g (3/4 Cup) Sultanas
- 120g (3/4 Cup) Currants
- 175g (1 + 1/8 Cup) Raisins
- 120g (1 + 1/2 Cups) Mixed Peel
- Grated Zest and Juice of 1 x Orange
- Grated Zest and Juice of 1 x Lemon
- 120g (1 Cup) Shredded Suet
- 175g (3/4 Cup) Soft Dark Brown Sugar
- 2 tsp Mixed Spice
- 1/4 tsp Ground Cinnamon
- Pinch of Freshly Grated Nutmeg
- 3 tbsp Cointreau (Orange Liqueur)
For the shortcrust pastry
- 350g (2 + 3/4 Cups) Plain Flour
- 150g (2/3 Cup) Unsalted Butter,cold and cubed
- 1 tsp Caster Sugar
- Pinch of Salt
- 400g (14 oz) Mincemeat
- Milk,to glaze
- Icing Sugar,to decorate (optional)
Essential equipment
- Very Large Ovenproof Bowl
- Large Bowl
- Rolling Pin
- 10cm Fluted Circle Cookie Cutter
- 7cmFluted Circle Cookie Cutter
- Large Snowflake Plunge Cutter (optional)
- 12 Hole Muffin/Cupcake Tin
Mincemeat instructions
To make the mincemeat, add all of the ingredients,excluding the Cointreau,into a very large ovenproof bowl. Give it a really good mix.
Then cover and leave to sit overnight, or at least 12 hours.
Now preheat your oven to 110°C/Fan 100°C/230ºF, and loosely cover the bowl with foil. Place into the oven and cook for 3 hours.
Give it a good stir, then allow the mincemeat to cool completely before adding the Cointreau (3 tbsp) and stirring for a final time.
And your mincemeat is complete! If you are going to use it all, place into an airtight container, store at room temperature, and use within 2-3 days.
Alternatively you can preserve it in jars for another day. (Get a FREE printable on How To Sterilise Jars if you’re not sure how to do it.)
Shortcrust pastry instructions
To make the shortcrust pastry – in a large bowl, rub together the flour (350g | 2 + 3/4 Cups), butter (150g | 2/3 Cup), caster sugar (1 tsp) and salt (Pinch). Until it forms crumbs, and there are no large bits of butter left.
Now, 1 tbsp at a time, gradually add in just enough water. So that it comes together to make a dough, and the bowl is ‘clean’.
Next, wrap your shortcrust pastry dough in cling film, and place in the fridge for 30 minutes to chill.
Assembly/baking instructions
Once your pastry has rested, on a lightly floured work surface, roll it out as thin as you can possibly get it without tearing. (No thicker than 2mm as the pastry puffs up during cooking.)
Then cut out 12 large circles using a 10cm fluted cookie cutter.
Gather the pastry remains, and re-roll it thinly. Then cut out 12 smaller circles for lids using a 7cm fluted cookie cutter.
If you like, you can use a large snowflake plunge cutter to cut out 12 snowflakes for decoration. If you do, rub the tops of the lids with a little cold water, and stick a snowflake onto each one.
Then preheat your oven to 200°C/Fan 190°C/392ºF. Lightly grease the holes in a 12 hole muffin/cupcake tin, then line each one with the larger pastry circles.
Fill each one two thirds full with mincemeat. The trick here is to not overfill, or it will bubble out during cooking.
A little ‘spillage’ adds to the rustic homemade charm but, overdo it, and yours will be swimming in the stuff. Making it very difficult to remove from the tin!
Finally, rub a little water around the edges of each mince pie, and press on the lids to seal. Take care to seal them well, or the filling could bubble out.
Brush lightly with a little bit of milk, then pop into the preheated oven for 25-30 minutes. Until lightly golden and cooked through.
Allow to cool in the tin for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, dust with a little icing sugar and serve.
How to store shortcrust pastry mince pies
Store your mince pies in an airtight container at room temperature. Consume within 7 days.
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Classic Shortcrust Pastry Mince Pies - Printable Recipe
Yield: 12 Servings
Prep Time: 45 minutes
Cook Time: 3 hours 30 minutes
Chilling/Resting Time: 12 hours 30 minutes
Total Time: 16 hours 45 minutes
Bored of buying mediocre mince pies? Want to make your own from scratch? This shortcrust pastry mince pies recipe is exactly what you need!
Ingredients
For the Mincemeat (makes approx 1.2kg) *
- 300g (10.5 oz)/2 x Small Bramley Apples, cored and chopped (don’t peel)
- 25g (1/4 Cup) Chopped Almonds
- 120g (3/4 Cup) Sultanas
- 120g (3/4 Cup) Currants
- 175g (1 + 1/8 Cup) Raisins
- 120g (1 + 1/2 Cups) Mixed Peel
- Grated Zest and Juice of 1 x Orange
- Grated Zest and Juice of 1 x Lemon
- 120g (1 Cup) Shredded Suet
- 175g (3/4 Cup) Soft Dark Brown Sugar
- 2 tsp Mixed Spice
- 1/4 tsp Ground Cinnamon
- Pinch of Freshly Grated Nutmeg
- 3 tbsp Cointreau (Orange Liqueur)
For the shortcrust pastry/assembly
- 350g (2 + 3/4 Cups) Plain Flour
- 150g (2/3 Cup) Unsalted Butter, cold and cubed
- 1 tsp Caster Sugar
- Pinch of Salt
- 400g (14 oz) Mincemeat
- Milk, to glaze
- Icing Sugar, to decorate (optional)
Essential Equipment
- Very Large Ovenproof Bowl
- Large Mixing Bowl
- Rolling Pin
- 10cm Fluted Circle Cookie Cutter
- 7cm Fluted Circle Cookie Cutter
- Large Snowflake Plunge Cutter (optional)
- 12 Hole Muffin/Cupcake Tin
Instructions
To make the mincemeat (takes 2 days)
- Mix all the mincemeat ingredients (excluding the Cointreau) together in a very large ovenproof bowl. Cover and leave overnight. (Or at least 12 hours)
- Preheat your oven to 110°C/Fan 100°C/230ºF. Loosely cover with foil and bake for 3 hours.
- Stir well, then cool completely. Add in the Cointreau and stir thoroughly. Keep 400g to make the 12 x mince pies. Store the rest in sterilised jars for up to 2-3 years. (Although best used within 1 year of making.)
For the shortcrust pastry
- Rub together the flour, butter, caster sugar and salt in a bowl. Until it forms small crumbs.
- 1 tbsp at a time, add in just enough water to bring it together to form a dough. It should 'clean' the bowl. Wrap in cling film and chill for 30 minutes.
To assemble/bake
- On a lightly floured surface, roll the pastry as thin as you can (2mm thick maximum). Then cut out 12 larger circles, using a 10cm fluted circle cutter.
- Re-roll the remaining pastry, and cut out 12 smaller circles using a 7 cm fluted circle cutter. These will be the lids. If you like, cut out snowflakes using a plunger cutter. Rub a little water on top of the lids, and stick the snowflakes to them.
- Preheat the oven to 200°C/Fan 190°C/392ºF and lightly grease a muffin/cupcake tin. Line each hole with a large pastry circle.
- Fill each one two thirds fill with mincemeat. Don't overfill!
- Rub a little water around the edge of each mince pie. Press a lid onto each one, making sure to seal well.
- Brush with a little milk and bake for 25-30 minutes, untilgolden. Then cool in the tin for 5 minutes, and transfer to a rack to cool completely. Dust with icing sugar if you like.
Notes
*This mincemeat recipe makes enough for 3 batches of 12 x mince pies.
Unsure how to sterilise jars to store the rest of your mincemeat? Get your FREE printable here, on How To Sterilise Jars.
Store your shortcrust pastry mince pies in an airtight container at room temperature. Consume within 7 days.
See the main post for a more detailed, step by step picture recipe.
Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 535Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 58mgCarbohydrates: 79gFiber: 4gSugar: 48gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
I want to see YOUR baking!
Have you made these beautiful shortcrust pastry mince pies? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.
