Mince pies with ready made pastry recipe

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Easy mince pies with ready made pastry ready to serve in only 30 minutes

Makes12
SkillEasy
Preparation Time10 mins
Cooking Time20 mins
Cost RangeCheap

These simple and delicious mince pies with ready made pastry are so easy to make. You can have them ready to serve in just 30 minutes. 

Unlike our original mince pies recipe, (opens in new tab) which uses a homemade shortcrust pastry, this cuts out the hard work and uses a defrosted block from the freezer - all you have to do is roll it out. With just three ingredients, you don't even need to plan in advance. Just keep some mincemeat in your cupboard over Advent and you're all ready for any mince pie-shaped emergencies.

Ingredients

  • 1 x 500g (18oz) block frozen shortcrust pastry, thawed
  • 350g (12 oz) mincemeat
  • Caster sugar for sprinkling

WEIGHT CONVERTER

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Method

  1. Preheat oven to 200°C/390°F/Gas 6. Have ready a 12-hole tart tin.
  2. Roll out pastry and using a 7.5cm (3in) cutter, cut out 12 discs and use them to line the tart tins.
  3. From remaining pastry cut 12 smaller discs for lids (you may have to re-roll trimmings for this).
  4. Fill each pastry tart with two generous teaspoons of mincemeat, lightly moisten the undersides of the lids with water and use to top the tarts, pressing gently at the edges to seal.
  5. With a skewer, make two small steam holes in the centre of the lids, brush with water and sprinkle with sugar. Bake for 15-20 mins until golden brown. Sprinkle again with caster sugar as they come out of the oven.

Top tips for making mince pies with ready made pastry

Add a fresh fruit tang to your mince pies by stirring in some freshly grated apple, orange or lemon zest, or a handful of halved cranberries.

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Best mince pies (opens in new tab)

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Octavia Lillywhite
Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.