Mince pies with readymade pastry recipe

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Our mince pies with readymade pastry are ready to eat in 30 minutes and use only three ingredients.

Mince pies with readymade pastry
(Image credit: Alamy)
Makes12
SkillEasy
Preparation Time10 mins
Cooking Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories289 Kcal14%
Sugars16.9 g19%
Saturated Fat4.6 g23%
Protein3.6 g7%
Fat11.9 g17%
Carbohydrates41.1 g16%

These mince pies with readymade pastry are made with three ingredients and can be served warm or cold. 

When it comes to festive bakes, you don’t get much better than a batch of warm mince pies. If the thought of making pastry puts you off, this easy recipe uses shop-bought packs and takes only 20 minutes to cook. 

Ingredients

  • 1 x 500g (18oz) block shortcrust pastry, thawed if frozen
  • 350g (12 oz) mincemeat
  • Caster sugar for sprinkling, approx 1-2tsp

WEIGHT CONVERTER

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Method

  1. Heat oven to 200C (180C fan, Gas 6) and have a 12-hole cupcake tin at the ready.
  2. Roll out the pastry and using a 7.5cm (3in) cutter, cut out 12 discs and use them to line the tart tins. From the remaining pastry, cut 12 smaller discs for lids (you may have to re-roll trimmings for this).
  3. 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.
  4. Use a skewer to make two small steam holes in the centre of the lids, brush with water and sprinkle with the caster sugar.
  5. Bake for 15-20 mins until golden brown. Sprinkle again with caster sugar as they come out of the oven. Allow to stand for a few minutes before eating if serving them warm as the filling will be very hot.

Top tips for making mince pies with ready made pastry

Instead of covering the filling completely, you could cut out some festive pastry shapes like mini gingerbread people, stars, or snowflakes. 

How can I add some extra zing to homemade mince pies?

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.

Food writer Jessica Ransom says: 'You could add an extra dash of booze to your mincemeat for a little boost. I like to use a spiced rum or some whisky. I also like to add a handful of chopped nuts. Brazil nuts, pecans, and pistachios are my favouruite.' 

Are mince pies suitable for vegetarians?

Yes, despite the name, almost all modern mincemeat is suitable for vegetarians and much is also suitable for vegans. Originally mince pies did contain meat, and occasionally they still contain beef suet, which is not vegetarian. However, most prepackaged mince pies and most mincemeat sold in jars are made with vegetable suet, which contains no animal products.

How long do homemade mince pies keep?

These pies will last about a week in an airtight container, but they are best when they are fresh from the oven. If you want to keep them longer, freeze them unbaked and cook them in batches when you want them.

What pastry is mince pies made from?

Most recipes use shortcrust pastry but you can also make versions using puff pastry or filo if you prefer. 

Do you grease baking tins for mince pies?

You shouldn’t need to grease the tins but if you’re worried about getting the mince pies out of the tins, cut small strips of parchment paper and place the pastry on top.

Once baked you will be able to use the paper to help lift the pies out. If you want to grease the tin, do it very lightly as too much oil or butter will make your pastry soggy and greasy.

A set of fluted and plain cutters are essential for every keen baker. This set stack neatly inside each other for easy storage.

Colourworks Plastic Plain and Fluted Round Cookie Cutters - View at Amazon 

Colourworks Plastic Plain and Fluted Round Cookie Cutters - View at Amazon 

Mince pies look lovely with a plain or fluted edge. This set of cutters will allow you to bake a mix. Generally, go one size down for the lid compared to the base for a perfect fit. 

In our opinion, the best mince pies are always homemade. Try our puff pastry mince pies and filo pastry mince pies if you fancy some twists on the Christmas classic. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.