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Shortcrust Pastry Mince Pies

These Shortcrust Pastry Mince Pies are little Christmas pies using a foolproof shortcrust pastry and a jar of mincemeat that bakes in just 20 minutes!

Mince pies on white cake stand next to a cup of tea and red christmas ribbon.

Little in size but packing a punch in the flavor department, these easy mincemeat pies are a traditional Christmas dessert.

Whether it’s my Decorated Gingerbread Cookies, this Peppermint Chocolate Bark, or these fruit mince pies, festive treats and desserts are what December is all about.

Like my Easy Mini Apple Pies, this recipe uses a quick and easy sweet shortcrust pastry. It’s made in a food processor with only 5 ingredients.

🥧 Why You Will Love This Recipe

  • Traditional mince pies.
  • Little in size.
  • Comes together with under 10 ingredients.
  • Foolproof sweet shortcrust pastry.
  • Only 15 minutes of chill time.
  • You don’t have to make the mincemeat.
Bite taken out of one mince pie stacked on top of more mince pies.

It’s been a tradition each December for my Nan and I to make batches of these delicious pies. We also made it easier by using store-bought mincemeat in a jar.

However, if you have a favorite recipe for homemade fruit mincemeat, I welcome you to use it in this recipe.

What you’ll also love about this recipe is that you don’t have to pre-chill the shortcrust pastry. The only chilling time is just before popping them into the oven for 15 minutes.

Shortcrust pastry mince pies on white cake stand with a cup of yea and christmas ribbon.

Finish these little holiday season pies off with a light dusting of powdered sugar to serve!

They go perfectly with a mug of stovetop rum hot chocolate or an indulgent gingerbread latte by the fireplace on a cold Christmas evening in December.

📋 Ingredient Notes & Substitutions

  • All-purpose flour – is also known as plain flour in Australia. Measure your flour correctly for the best results. Do not substitute with self-raising flour.
  • Powdered sugar – is also known as icing or confectioners sugar. I have not tested this recipe using caster or granulated sugar. If you want to, keep in mind the texture of the pastry can alter, especially if you use granulated sugar.
  • Salted butter – can be substituted with unsalted butter.
  • Brandy – is used to flavor the mincemeat in the jar. It’s completely optional to include but takes these pies to the next level! Do not add it if the kids will be enjoying these.

🔪 Equipment

  • 7cm (2.7-inch) round cookie cutter – for the pastry bases.
  • 6cm (2.3-inch) round cookie cutter – for the pastry tops.
  • Small round piping tip/nozzle (size 15) – for the decorative pastry tops. It’s optional to use but also get creative with your pastry tops such as using mini star cookie cutters!
Pies stacked on top of each other on white stand with one biten.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: If using brandy, open the jar of mincemeat, pour in, and mix with a long spoon until combined. this step is optional. Set aside. 

Step two: In a high-speed food processor, add flour and powdered sugar. Pulse to combine. Add chilled cubed butter and pulse for 15 seconds until the mixture resembles a coarse crumb. 

Flour, powdered sugar and butter in food processor.

Step three: With the processor running, add egg yolk through the shoot and pulse until just combined.

Adding egg yolk to the food processor.

Step four: Through the feed shoot, drizzle a tablespoon of the chilled water while pulsing the mixture, until it begins to come together into a ball of dough. 

Step five: Turn dough onto a lightly floured surface and bring it together until smooth, lightly kneading if required, and divide the dough into 2 equal halves.

Formed dough in food processor and dough kneaded together on counter top.

Step six: Sprinkle more flour onto the surface and roll out one half of the dough until it’s 4mm-5mm thick and approx. 30-35cm (11.8 inch – 13.7 inch) across. 

Rolling out the dough on counter top and measuring it with a measuring tape.

Step seven: Take a round 7cm (2.7-inch) cookie cutter and cut out shapes for the bases. You should get 24 bases and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you’ll get more or fewer bases. 

Step eight: Gently push the bases into your greased shallow pan.

Cutting out shapes for the bases and the pastry bases in the shallow patty cake pan.

Step nine: Fill each base with 1/2 tablespoon fruit mince, ensuring not to overfill.

The fruit mincemeat in pastry bases.

Step ten: Sprinkle more flour onto the surface and roll out the second half of the dough until it’s 4mm-5mm thick and approx. 30-35cm (11.8 inch – 13.7 inch) across. 

Step eleven: Take a smaller round 6cm (2.3-inch) cookie cutter and cut out shapes for the tops, you should get 24 tops and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you’ll get more or fewer tops, just be sure you have enough to match the bases. 

Step twelve: Take a small round piping tip/nozzle (size 15) and cut out the centers of the pastry tops, similar shape of a doughnut. 

Using a piping tip or piping nozzle to cut out small holes from the pastry tops.

Step thirteen: Place pastry tops on pies to cover the filling, pressing down slightly around the edges to seal. 

Pastry tops on filled mince pies.

Step fourteen: Place pan in the refrigerator to chill pies for 15 minutes. Remove from fridge and lightly brush pastry tops with milk. 

Step fifteen: Bake for 15-20 minutes or until lightly golden all over, some will be pale and that’s ok, you don’t want to overcook. 

Brushing shortcrust pastry tops with milk.

Step sixteen: Remove and cool in pan for 5 minutes. Transfer to a wire rack and dust pies with powdered sugar. Enjoy!

Dusting powdered sugar over baked mince pies.

💭 Tips For Recipe Success

  • Your egg yolk, butter, and water must be chilled before adding.
  • Drizzle a little water in at a time when making the pastry, enough so the dough comes together into a ball. If you add too much, sprinkle in more flour.
  • The dough will be soft when rolling and cutting out your bases and tops, work with it gently.
  • If you have a non-stick shallow patty cake pan, you won’t have to grease it. If your pan is old, like mine, grease it with butter so the pies won’t stick.
  • Do not overfill the bases as the filling will overflow and bubble out.
  • Dust the mince pies with the powdered sugar after you remove them from the pan and before cooling them.
Fruit mince pies stacked together on white stand.

⏲️ Storage Instructions

Store in an airtight container, at room temperature, for 5 days. 

Re-heat in the oven, microwave, or air fryer until warmed through.

Freeze unbaked mince pies assembled in the shallow patty cake pan by placing the pan into the freezer and freezing for several hours until they’re solid.

Remove from the pan and place into a freezer-friendly container, zip-lock bag, or wrapped individually in foil. Label with the date and name. Freeze for up to 2 months.

Bake frozen unbaked pies by thawing them overnight in the refrigerator, still wrapped to prevent condensation. Preheat oven and bake as per the recipe instructions, adding 1-2 minutes of additional baking time if required.

Freeze baked mince pies by cooling them after baking and placing them onto a baking sheet or back into the cooled patty cake pan and placing it into the freezer for several hours until solid. 

Remove from the pan and place into a freezer-friendly container, zip-lock bag, or wrapped individually in foil. Label with the date and name. Freeze for up to 3 months. 

Thaw frozen baked mince pies overnight in the refrigerator, still wrapped to prevent condensation. Re-heat in the oven, air fryer or microwave until warmed through.

One mince pie on plate next to a cup of tea, a fork and christmas ribbon.

💬 Recipe FAQ’s

Can I make them gluten-free?

You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. Although I haven’t tried this myself, please do let me know how they go if you choose to try them!

Can I use ready-made shortcrust pastry?

Yes! In a pinch, thaw store-bought shortcrust pastry, cut out the shapes for the bases and tops, and bake in the oven per this recipe’s instructions or until they’re lightly golden and cooked.

I don’t have a food processor, what can I use instead?

No problems! Simply make your pastry in a large mixing bowl by combining the flour and sugar then using your hands, rub the cubed butter into the flour until it’s coarse. Stir the egg yolk in with a wooden spoon then drizzle in the water until your dough forms.

Shortcrust pastry mince pies on white cake stand with a cup of yea and christmas ribbon.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Shortcrust pastry mince pies on white cake stand with a cup of tea and red christmas ribbon.

Shortcrust Pastry Mince Pies

Samantha Pickthall
These Shortcrust Pastry Mince Pies are little Christmas pies using a foolproof shortcrust pastry and a jar of mincemeat that bakes in just 20 minutes!
4.75 from 8 votes
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine English
Servings 24 pies
Calories 108 kcal

Ingredients
 
 

Pastry

  • 2 cups (300g) all-purpose flour, scoop & leveled
  • 1/2 cup powdered sugar
  • 180 g salted butter, chilled and chopped into large cubes
  • 1 large egg yolk
  • 1-2 Tbsp chilled water
  • 1-2 Tbsp whole milk, to brush pastry tops
  • 2 Tbsp powdered sugar, to dust

Filling

  • 1 (410g) jar store-bought mincemeat/fruit mince pie filling, or homemade
  • 1/2 Tbsp brandy, optional

Instructions
 

  • If using brandy, open jar of mincemeat, pour in, and mix with a long spoon until combined. this step is optional. Set aside.

Pastry

  • Preheat oven to 180ºC (356ºF). Liberally grease with butter two 12-hole shallow patty cake pans designed for mince pies. NOTE: if you only have one pan, bake the pies in batches.
  • In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend together.
  • Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
  • With processor running, add egg yolk through the shoot and pulse until just combined.
  • Through the feed shoot, drizzle a tablespoon of the chilled water while pulsing the mixture, until it begins to come together into a ball of dough. If the dough is still crumbly, add a little more water. TIP: if you add too much water, sprinkle more flour in until it's manageable.
  • Turn dough onto a lightly floured surface and bring it together until smooth, lightly kneading if required.
  • Divide dough into 2 equal halves and flatten each into a round disc.
  • Sprinkle more flour onto the surface and roll out one half of dough until it’s 4mm-5mm thick and approx. 30-35cm (11.8 inch – 13.7 inch) across.
  • Take a round 7cm (2.7-inch) cookie cutter and cut out shapes for the bases. You should get 24 bases and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you'll get more or fewer bases.
  • Gently push the bases into your greased shallow pan.

Filling

  • If using brandy, open jar of mincemeat, pour in, and mix with a long spoon until combined. this step is optional.
  • Fill each base with 1/2 tablespoon fruit mince, ensuring not to overfill as it will bubble out during baking.
  • Sprinkle more flour onto the surface and roll out the second half of dough until it’s 4mm-5mm thick and approx. 30-35cm (11.8 inch – 13.7 inch) across.
  • Take a smaller round 6cm (2.3-inch) cookie cutter and cut out shapes for the tops, you should get 24 tops and more if you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you'll get more or fewer tops, just be sure you have enough to match the bases.
  • Take a small round piping tip/nozzle (size 15) and cut out the centers of the pastry tops, similar shape of a doughnut.
  • Place pastry tops on pies to cover filling, pressing down slightly around the edges to seal.
  • Place pan in refrigerator to chill pies for 15 minutes.
  • Remove from fridge and lightly brush pastry tops with milk.
  • Bake for 15-20 minutes or until lightly golden all over, some will be pale and that’s ok, you don’t want to overcook.
  • Remove and cool in pan for 5 minutes.
  • Transfer to a wire rack and dust pies with powdered sugar.
  • Serve warm or cool completely on wire rack.
  • Store in an airtight container, at room temperature, for 5 days.
  • Enjoy!

Notes

 
  • Your egg yolk, butter, and water must be chilled before adding.
 
  • Drizzle a little water in at a time when making the pastry, enough so the dough comes together into a ball. If you add too much, sprinkle in more flour.
 
  • The dough will be soft when rolling and cutting out your bases and tops, work with it gently.
 
  • If you have a non-stick shallow patty cake pan, you won’t have to grease it. If your pan is old, like mine, grease it with butter so the pies won’t stick.
 
  • Do not overfill the bases as the filling will overflow and bubble out.
 
  • Dust the mince pies with the powdered sugar after you remove them from the pan and before cooling them.
 
  • To store, please refer to the post for detailed instructions. 

Nutrition

Calories: 108kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 49mgPotassium: 15mgFiber: 0.3gSugar: 3gVitamin A: 199IUCalcium: 5mgIron: 1mg
Tried this recipe? Let us know how it was!

First published in June 2021, this recipe was updated in January 2024 to include new step-by-step images, expert recommendations, storage guidelines and more.

2 Comments

  1. 5 stars
    Hi Sam
    I’d lost my wonderful shortcrust pastry recipe of 40years and had been looking for one that is just as fabulous. Yours is. Thank you.
    Kael

    1. Hi Kael, I’m thrilled to hear this! That you’ve finally found a shortcrust pastry recipe like your one from the past! If you try any variations of the recipe or make something else with the pastry, I’d love to hear about it. Thank you for your kind words and for sharing your feedback! Kindest, Sam 🙂

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