Classic Mince Pies
Classic British mince pies made with a sweet shortcrust pastry and a rich, fruity mincemeat filling. Bake these traditional mince pies with homemade or shop-bought mincemeat for an easy, nostalgic Christmas treat that’s perfect for gifting, parties, or enjoying with a cuppa.
Ingredients
Instructions
Pre-heat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F) and grease a 12-hole bun tray with a little excess butter/margarine.
In a large bowl, cream the butter/margarine and sugar for the pastry. Mix until combined before adding the flour and mixing to form a dough (you may need to use your hands).
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RECIPE
Sweet Shortcrust Pastry: This recipe uses a sweet shortcrust pastry, which is always my first choice for mince pies. You can swap to shop-bought pastry if you’re short on time, but sweet shortcrust isn’t as easy to find ready-made. Standard shortcrust works absolutely fine, it just won’t have quite the same flavour. If you do have the time, homemade really is worth it.
Homemade vs Shop-Bought Mincemeat: Both work perfectly fine. Homemade mincemeat will give you a richer, fruitier flavour (and you can tweak it to your taste), but a good-quality shop-bought jar makes these super quick without any compromise.
Storage: Store your mince pies in an airtight tin for up to 3-4 days. While the pastry may soften a little, the flavours will develop nicely.
Freezing: Unbaked or baked mince pies can both be frozen. If freezing unbaked, assemble them fully and freeze in the tin before transferring to a container – then bake from frozen, adding a couple of minutes to the time.Pre-baked mince pies that are frozen simply need a gentle reheat, once fully defrosted.
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