This is an easy mince pie recipe using a shortcrust pastry that doesn’t crumble or fall apart. It’s straightforward, reliable, and ideal if you’re not confident with pastry.

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I’m not a keen pastry cook, and every Christmas I searched in vain for a decent mince pie pastry. But many years ago, a chef on Twitter recommended this recipe and it’s been my go-to ever since.

A small claim to fame

My mince pies once got a brief mention in The Guardian, alongside my bed and breakfast courses, which still makes me smile.

As an Amazon Associate I earn from qualifying purchases. This post may also contains other affiliate links, which means I may earn a small commission if you buy through them, at no extra cost to you.Why this pastry works

Why this Mince Pie Pastry Works

This shortcrust pastry isn’t overly delicate, which makes it easier to roll and handle, and far less likely to split or crack when you lift it.

I also use the same recipe for savoury pastry. I simply leave out the sugar and orange zest and add 1oz of grated Pecorino Romano, which makes an excellent quiche base.

Equipment I use

• KitchenAid mixer for a full batch

• KitchenAid Mini Processor for smaller quantities

You can also make it by hand.

The full recipe starts here.

Mince Pie Ingredients

This recipe makes around 16 mince pies.

Pastry

• 5oz cold butter, cut into cubes

• 8oz plain flour

• 1oz sugar

• Zest of half an orange

• 1 egg

• A little cold water, if needed

Filling

• 1 jar of mincemeat ( or see the recipe for really easy Homemade Mincemeat below )

To finish

• 1 small egg, beaten

• Icing sugar, for dusting

How to make the mince pies

Put the flour and butter into a bowl or mixer and combine until the mixture resembles fine breadcrumbs.

Add the sugar and orange zest and mix well.

Add the egg and bring the mixture together into a firm dough. Add a few drops of cold water only if needed.

Wrap the pastry and chill it in the fridge for at least 30 minutes.

Preheat the oven to 200°C, or 180°C fan.

Roll the pastry out thinly on a lightly floured surface. Cut out 16 larger circles for the bases and 16 smaller circles for the lids, re-rolling the trimmings as necessary.

Line a well greased mince pie tin with the larger circles.
(My tin only has 12 holes, so I bake these in two batches.)

Add about a teaspoon of mincemeat to each pie. Don’t overfill.

Brush the edges with a little water, place the lids on top, and crimp to seal.

Brush with beaten egg and bake for 20 minutes, turning the tin halfway through if your oven has hot spots.

Leave to cool on a wire rack and dust with icing sugar before serving.

Homemade mincemeat (optional)

I've always thought that making your own mincemeat fell into the "Life's too short category", but last year I tried this recipe and it's incredibly easy. It’s simple and keeps well. It's originally a recipe from BBC Good Food, but I have tinkered with it a bit to make it more my own.

I also made my own mixed peel this year as we struggled to find any in the shops. It's easy to make but it's a bit of a drawn out process, so plan for a day when you intend to be in and around the kitchen!

Homemade Mincemeat Ingredients

• 150g currants
• 150g sultanas
• 100g raisins
• 75g mixed peel
• 1 orange - juice and zest
• 75g suet
• 1 cooking apple - peeled, cored and finely chopped
• 1.5 tsp mixed spice
• 1.5 tsp ground cinnamon
• 200g dark brown or muscovado sugar
• 100 ml brandy ( or your dark spirit of choice! )

How to make the mincemeat

Add all the ingredients except the brandy to a large saucepan.

Heat gently, stirring occasionally, until everything is combined and the sugar and suet have dissolved.

Remove from the heat and leave to cool completely.

Once cool, stir in the brandy. The mixture will thicken as it stands.

You can use it straight away or store it in jars for later.

Sterilising and storing the mincemeat

Wash your jars in the dishwasher or in warm soapy water.

Place them in the oven at 100°C fan for 30 minutes to dry and sterilise.

Make sure the jars are warm, not hot, before filling.

Spoon in the mincemeat, seal, and store in a cool, dry place for up to six months.

I use a 1 kilo Kilner jar, which is the perfect size for this batch.

Practical tips

• Chill the pastry properly before rolling

• Roll it thinner than you think

• Don’t overfill the pies

• Turn the tin during baking if your oven isn’t even

Originally published November 2021. Updated November 2025.