Mince pie pastries in under 1 hour!
These mince pie pastries are wonderfully short, tender, and delicately crumbly, giving you that classic melt-in-the-mouth texture that makes a really great mince pie. Despite their delicate finish, the pastry is surprisingly easy to handle, rolling out smoothly without cracking or sticking, which makes the whole baking process feel effortless and enjoyable. It’s the kind of dough that boosts your confidence in the kitchen—perfect whether you’re an experienced baker or trying your hand at festive treats for the first time.
One of the best parts is that you can truly make these mince pies your own. Any leftover pastry scraps can be gathered up and transformed into charming edible decorations. Cut out stars, snowflakes, holly leaves, or even little festive shapes that sit proudly on top of each pie. It’s a simple extra step that makes the pies look beautifully homemade and wonderfully Christmassy, perfect for gifting or serving at holiday gatherings.
Even better, this recipe is incredibly time-friendly. The pastry comes together in less than 30 minutes, leaving plenty of time for shaping, filling, and adding decorative touches. The baking time ranges from just 10 to 30 minutes, depending on your oven and how golden you prefer the crust. Altogether, you can go from mixing the first ingredients to pulling a tray of warm, fragrant mince pies out of the oven in under an hour.
That means in almost no time at all, your kitchen will be filled with the irresistible aroma of pastry and spiced mincemeat—a scent that instantly brings on the cosy, festive feeling. These pies aren’t just delicious; they’re a quick and joyful way to slip into a truly Christmassy mood and share that warmth with everyone around you.
Mince pie pastries- ingredient list!
300g/10oz of regular flour + extra for dusting
Add a sprinkle of salt
150g/5oz chilled butter, sliced into 1cm/½in pieces
Three tablespoons of icing sugar
One giant free-range egg beaten with one tablespoon of really cold water
300g/10½oz of minced meat
Mine pie pastries- step by step instruction method!
Step 1
To prepare the pastry, combine the flour, salt, and butter in a food processor (if making the crust by hand, refer to the recipe suggestions below). Whizz till it looks like coarse breadcrumbs using the pulse function. Pulse once more to incorporate the icing sugar. To create a rough dough, add the beaten egg mixture and pulse for a little while. Transfer the pastry onto the work area and gently form the dough into a ball with your hands. To stop the pastry from shrinking later, wrap it in cling film or put it in a plastic box that can be sealed and chilled for 20 to 30 minutes.
Step 2
Brush a 12-hole bun tin generously with melted butter, making sure to coat each cavity thoroughly so the pies release easily once baked. Place the tin in the fridge to chill while you prepare the pastry—this helps keep the butter firm and encourages a beautifully crisp, flaky finish. Once the dough has chilled and firmed up, turn it out onto a lightly floured work surface. Using a rolling pin, gently roll the pastry to an even thickness of about 4mm (⅛in), taking your time to keep it smooth and uniform. When the pastry is ready, take a round cutter and cut out 12 discs, each roughly 6mm (¼in) wider in diameter than the openings of the bun tin. This extra margin allows the pastry to sit comfortably in the tin and creates a nice, sturdy edge for holding the filling.
Step 3
Gather any leftover scraps together, pressing them gently—avoid overworking them, as this can make the pastry tough. Re-roll the dough as needed to cut out additional discs or decorative shapes. This is the perfect moment to create little stars, holly leaves, or any festive designs you’d like to place on top of your mince pies for an extra seasonal flourish.
Step 4
Line each tin hole with a pastry round, then add a level tablespoon of mincemeat to each—don’t overfill or they may leak and stick. Use a smaller cutter to cut out 12 pastry lids, re-rolling the dough as needed. These can be straight-edged or fluted, depending on your preference. Apply a small amount of beaten egg to the base of the lid and gently push it down onto the pie border to seal. (Avoiding getting egg wash between the pastry and the tin might also cause sticking.) Brush the tops of the assembled mince pies with a light coating of egg wash, making sure to cover the surface right up to the edges. This will give them a beautiful, golden shine once baked. After brushing, sprinkle a little caster sugar over each pie to add a delicate sweetness and a subtle sparkle that catches the light.
Step 5
If you have any pastry scraps left over, this is the perfect moment to get creative. Use tiny cutters—or simply shape the dough by hand—to make festive decorations such as holly leaves, stars, snowflakes, or little hearts. Gently press these shapes onto the tops of the pies before applying the egg wash, so they adhere well and bake into the crust for a charming seasonal touch. Finally, take a sharp knife and make a small incision in the centre of each pie. Alternatively, you can cut two or three tiny decorative slits or patterns. These vents are essential, as they allow steam to escape during baking, preventing the tops from lifting or cracking and ensuring your mince pies keep their lovely shape.
Step 6
While you preheat the oven to 190C/170C Fan/Gas 5, return the prepared mince pies to the fridge. Chilling them helps the pastry firm up and keeps any decorations in place. Once the oven is hot, bake the pies for 20–25 minutes, or until the pastry is crisp, lightly puffed, and golden brown, with glossy tops and a festive hint of sparkle from the sugar.
Step 7
Once baked, set the tray on a wire rack and allow the mince pies to cool for about five minutes. This brief resting time helps the pastry set, making them easier to remove without crumbling. Gently lift each pie out and leave them to cool further on the rack, or enjoy them warm if you prefer. Serve your mince pies with a generous dollop of your favourite accompaniment—smooth vanilla ice cream, softly whipped cream, or a rich, indulgent spoonful of brandy butter. Any of these will melt beautifully against the warm pastry and mincemeat, making each bite even more irresistible and wonderfully Christmassy.