Easy Mince Pies

Using bought pastry and a simple crumble topping makes these pies as easy as can be.

By The Good Housekeeping Cookery TeamPublished: 05 November 2021

This easy mince pie recipe uses shop bought mince pie pastry and mincemeat to make the assembling of these festive delights an absolute breeze! We have also topped our mince pies with a crumble topping, however to make them even easier, simply roll out the trimmings from the pastry and stamp out stars or pie lids instead.

How to make mince pies

A mince pie is simply rolled out shortcrust pastry that is filled with mincemeat and then topped with further pastry and then baked in the oven until crisp.

What's in a mince pie

Sweet mincemeat (not to be confused with savoury mincemeat!) consists of dried fruit, fresh fruit and suet or butter that is cooked down to a thickened consistency. Sometimes alcohol is added for a boozy boost!

Mince pie pastry

The pastry traditionally used for mince pies is shortcrust. In the recipe below we have cheated and used shop-bought for an easier process, but if you fancy making your own then we have a fantastic shortcrust pastry recipe you can try.

Puff pastry can also be used for mince pies which will give a lighter and fluffier result!

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

174

Ingredients

320 g
sheet shortcrust pastry
250 g
mincemeat

For the crumble topping

40 g
plain flour, plus extra to dust
40 g
butter, cubed
2 Tbsp.
demerara sugar
Pinch ground cinnamon

Directions

1. Step 1Make the crumble topping. Pulse the flour, butter, sugar and cinnamon in the small bowl of a food processor until it clumps together (alternatively rub the butter into the flour with your fingertips, then stir in the sugar and cinnamon). Chill until needed.
2. Step 2Preheat oven to 190°C (170°C fan) mark 5. Unroll the pastry sheet on to a lightly floured work surface. Stamp out 12 plain or fluted rounds using a 7.5cm cutter (see GH Tip). Use rounds to line a 12-hole bun tin, then spoon in the mincemeat (a scant tbsp per pie). Top each pie with crumble mixture.
3. Step 3Bake for 25min, or until golden. Leave to cool in tin for a few min to set pastry, then carefully transfer to a wire rack to cool. Serve just warm or at room temperature.

GH Tip

If you prefer, re-roll pastry trimmings and stamp out smaller circles or stars for the pie lids rather than topping with the crumble.