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A mince pie (or mincemeat pie) is a traditional festive British sweet pastry, usually consumed during the Christmas and New Year period. Mince Pies normally have a pastry top, but versions may also be found without the top in which case they are known as a mince tart.

These small non meat festive pies, usually between 5 – 7.5cm, can be made using either sweet shortcrust pastry, biscuit pastry, champagne pastry or puff pastry. The name ‘mincemeat’ comes from the original recipe. Up to the Victorian era the mince (meat) pie would actually have been a spiced meat pie with some dried fruit. Today the only remnant of the original meat is the inclusion of suet.

Typically fillings today consist entirely of fruit-based mincemeat containing dried fruit such as raisins, currants, glace cherries, apricot, candied peel; spices such as cinnamon or nutmeg; nuts such as walnuts or chopped almonds; suet; and some kind of alcohol, usually either brandy or rum. Mince pies are suitable for vegetarians only if the suet is replaced by vegetable fat. Once cooked, the pie is often finished off with a delicate dusting of either caster sugar or icing sugar on top.

  • Makes/Serves
  • 12
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • 30 mins
  • Oven Temperature
  • 220oC
  • Oven Setting
  • Fan Forced
  • Freeze
  • No




  1. Preheat the oven.
  2. Make the pastry then leave to rest before using.
  3. Roll pastry until a 3mm thick.
  4. Cut out rounds using a cookie cutter to fit the patty pan you're using, then place into patty pans.
  5. Drop tablespoons of fruit mince into each pastry case.
  6. Cut rounds to fit on top, slightly smaller than bases and place on top of each pie.
  7. Brush each pie with egg and sprinkle with sugar and bake for about 20 minutes, or until lightly browned.
  8. Dust with a little sifted icing sugar before serving.


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