mince pies

Mince pies with homemade mincemeat and pastry.  Add a grating of orange zest to your pastry for a unique flavour. 

Homemade Mince Pies

grams/5½oz raisins

currants

75 grams/2½oz chopped mixed peel

brandy

150 grams/5½oz cold butter, grated

grams/4½oz dark brown soft sugar or muscovado sugar

vanilla pod, seeds scraped

tsp ground mixed spice

Bramley apple, peeled, grated, core discarded

orange, juice and zest

lemon, juice and zest

350 grams/12 ounces plain flour,

grams/5½oz unsalted butter, softened,

grams/1¾oz icing sugar, sifted

orange, zest only

eggs,

grams/1¾oz demerara sugar

Homemade mince pies

Mince pies

This spicy take on the classic sausage roll is sure to liven up the dinner table.

Lamb biryani rolls

(100 grams) basmati rice (to give about 1 1/2 cups cooked rice)

eggs

lamb mince

tsp garam masala (Indian spice mix)

tsp turmeric

cardamom

onion, finely chopped

tsp ginger

puff pastry, thawed, halved

tsp nigella seeds (optional)

Mango chutney, to serve

Salad leaves, to serve

Katie Quinn Davies says that her mum makes the best mince pies ever, complete with her own crumbly shortcrust pastry and flavour-packed filling. Try them for yourself this Christmas.

Mum's mini mince pies

apple, grated, excess water squeezed out

unsalted butter, melted

brown sugar

drained morello cherries

slivered almonds

candied peel, finely chopped

each currants, seedless raisins and sultanas

lemon lemon juice

mixed spice

cinnamon

nutmeg

Icing sugar, to serve

(400 grams) plain flour, sifted

chilled unsalted butter, chopped

egg yolk, milk

Readymade puff pastry and three optional flavour twists using shop-bought mincemeat means making these mince pies is almost as simple as buying them – but gains you far more brownie points! 


Puff pastry mince pies 

300 grams/10½oz mincemeat

cranberries

½ pear, cored and finely diced, no need to peel

eating apple, peeled,

300 grams/10½oz mincemeat, sieved to remove most of the syrup

tbsp sloe gin

grams/1 ounces walnuts, finely chopped

tsp almond liqueur,

flour,

puff pastry

free-range egg, beaten

350 grams/12 ounces mincemeat (choose your favourite flavour from the suggestions above)

golden granulated sugar,

Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.

Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter. 


Mary Berry's mince pies

flour

grams/2½oz butter,

grams/1 ounces icing sugar,

orange,

egg,

250 grams/9 ounces good-quality ready-made mincemeat

125 grams/4 ounces uncoloured marzipan, grated

These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest.  (No soggy bottoms, please.)

Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.

Paul Hollywood’s mince pies

250 grams/9 ounces butter, softened

125 grams/4 ounces caster sugar, plus extra for sprinkling

tangerines, zest grated and flesh chopped

apple, finely diced

Bake these cinnamon swirl and mince pie mash-ups for your next festive gathering. They're easy to make and a fun alternative to traditional pies

Cinnamon swirl mince pies

sheet of all-butter puff pastry

golden caster sugar

butter

jar mincemeat (check the label if you're vegetarian)

Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a lightly floured surface, then roll out to a 45 x 30cm rectangle. Combine the sugar and cinnamon, sprinkle over the pastry, then roll up lengthways to create a long log. Cut into 24 x 2cm-thick rounds, then lightly roll each one out until you have discs large enough to fit the holes of a 12-hole non-stick mini muffin tin (if the tin isn’t non-stick, brush with the melted butter).

Put half the discs into the holes of the tin, pressing them into the bases and up the sides. Divide the mincemeat between the cases, then top each with one of the remaining discs. Chill for 30 mins. Brush with the egg and bake for 20-25 mins or until golden.

Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Mincemeat & pecan palmiers

mincemeat

pecan nuts, chopped

maple syrup

plain flour

puff pastry butter

icing sugar

Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.

Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.

Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

Using ready-rolled puff pastry to make sweet mince pies in the style of savoury sausage rolls.

Easy Puff Pastry Mincemeat Rolls

Ready rolled puff pastry

mincemeat (approximately)

almonds

orange (grated zest)

Put the mincemeat in a bowl, mix in one beaten egg, zest of an orange, 1 tbsp brandy or port and 2 tbsp of ground almonds.

Divide the pastry into two long rectangles. Divide the mincemeat mixture between the two strips of pastry.

Beat the second egg and brush egg wash along the edges.

Fold the pastry over and press with a fork, brush with egg wash and cut into rolls about 3 cm in length..

Place on a baking sheet and bake in the oven at 200C for 10-15 minutes until puffed up and golden.

Leave to cool slightly, then serve dusted with icing sugar.

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

Mincemeat & shortbread squares

pack butter

tsp vanilla extract

cloves

ground rice

mincemeat (top-quality

sugar

Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.

Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.

Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

This is my mum&#x27;s mince pie recipe, lovingly tweaked just a little.

Mum's Mince Pies

g almonds

tsp fine salt

lemon

175 g butter (cold, cubed)

tbsp milk

450 g mincemeat

tbsp sherry (or brandy/port)

Place the flour, ground almonds, caster sugar, salt, and lemon zest into a food processor, and blitz for 10 seconds to mix.

Add the cold cubed butter, and blitz again until everything resembles fine breadcrumbs.

Add the egg yolk and milk, then continue to pulse until the dough just starts to come together.(If the dough is refusing to come together, you can add just a splash more milk)

To avoid overworking, turn everything out onto a work surface and knead lightly until the dough is smooth.

Shape the dough into a flat disc, then wrap in cling film and chill for 30 minutes.

Preheat the oven to 200c/180c fan

On a lightly floured surface, roll out the dough to about 3mm - the thickness of a pound coin.

Using a fluted 8cm cutter, cut out 24 circles, and line the bottoms of the tartlet tins.

Brush any excess flour off the pastry scraps, and return them to the fridge momentarily.

Put the mincemeat in a small mixing bowl, and add 2 tablespoons of the alcohol of your choice. I love a Pedro Ximenez sherry, but brandy and port will also work well.

Mix the mincemeat well to ensure the alcohol is completely incorporated.

Spoon a small amount of the mincemeat into each pastry case - be careful not to overfill.

Roll out the remainder of the pastry on a lightly floured surface, and punch out 24 star shapes.

Place a star on top of the mincemeat to complete each mince pie.

Bake for 12-15 minutes, until golden brown.

Cool in the tin for 10 minutes, before transferring to a wire rack.

Dust with icing sugar while the mince pies are still warm.

Although mince pies can be enjoyed cold, they are best served warm.Place them on a baking tray and pop into a warm oven for 5 minutes to reheat.

Crumble Topped Mince Pies are a new twist on an essential Christmas bake! These mince pies are my favourite and even easier than traditional recipes. Once you&#39;ve made them, you&#39;ll make them year after year.

Crumble Topped Mince Pies

375 g ready rolled shortcrust pastry (1 pack)

spray oil

175 g self raising flour

unsalted butter

65 g caster sugar

orange zested

Add 175g self raising flour, 110g unsalted butter and 65g caster sugar to a large bowl. Rub the butter into the flour and sugar with your finger tips until you get a breadcrumb like consistency

Add in the zest of 1 orange and mix through gently and set aside

Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil

Unroll the 375g ready rolled shortcrust pastry. Using a 3&quot;/7.5cm fluted cutter, cut as many circles into the pastry as you can

Gently lift the circles from the pastry and place them into the oiled tin

Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used

Once all of the pastry circles are in the tins, spoon small amounts of 350g mincemeat into each pastry case

Finish by sprinkling the crumble topping over each pie making sure to cover the mincemeat

Bake in the oven for 17-20 minutes until golden brown

Remove from the tins and leave to cool completely on a wire rack

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Unbelievably easy mince pies

cold butter, diced

To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.

Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.

Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Frangipane mince pies are so much easier to assemble than traditional ones as the frangipane topping is easier than a fiddly pastry top. They also taste wonderful, especially with a dollop of rum butter.

You will need a  7.5–8cm/3–3¼in round cutter and 2 x 12-hole fairy cake tins to make this recipe.

Frangipane mince pies

grams/1¾oz almonds

grams/1¾oz icing sugar

butter,

85 grams/3 ounces unsalted butter,

caster sugar

free-range eggs

100 grams/3½oz ground almonds

grams/½oz plain flour, plus extra for dusting

almond extract (optional)

dark rum

nutmeg spice,

This delicious melt in the mouth pastry that&#39;s so easy to make and work with means the best mince pies ever.

Top 16 mince pies recipes from across the web

The most viewed mince pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Mince Pies

Lamb biryani rolls

Mum's mini mince pies

Puff pastry mince pies

Mary Berry's mince pies

Paul Hollywood’s mince pies

Cinnamon swirl mince pies

Mincemeat & pecan palmiers

Easy Puff Pastry Mincemeat Rolls

Mincemeat & shortbread squares

Mum's Mince Pies

Crumble Topped Mince Pies

Unbelievably easy mince pies

Frangipane mince pies

Sweet Shortcrust Pastry for Mince P...

Traditional mincemeat

Top 16 mince pies recipes from across the web

The most viewed mince pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Mince Pies

Lamb biryani rolls

Mum's mini mince pies

Puff pastry mince pies

Mary Berry's mince pies

Paul Hollywood’s mince pies

Cinnamon swirl mince pies

Mincemeat & pecan palmiers

Easy Puff Pastry Mincemeat Rolls

Mincemeat & shortbread squares

Mum's Mince Pies

Crumble Topped Mince Pies

Unbelievably easy mince pies

Frangipane mince pies

Sweet Shortcrust Pastry for Mince P...

Traditional mincemeat

The most viewed mince pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine