This Mary Berry Mince Pies recipe is a flaky and fruity recipe, which is made with a rich, homemade shortcrust pastry and traditional mincemeat. It’s the ultimate Christmas treat, a classic, foolproof British bake that’s perfect for the holiday season.
Mary Berry Mince Pies Ingredients
A classic combination for a truly traditional and festive treat.
For the Pastry:
- 225g (8oz) plain flour, plus extra for dusting
- 125g (4½ oz) cold butter, cubed
- 25g (1oz) icing sugar
- 1 large egg, beaten
For the Filling & Topping:
- 280g (10oz) jar of good-quality mincemeat
- A little milk or extra beaten egg, for glazing
- Caster sugar or icing sugar, for dusting
How To Make Mary Berry Mince Pies
A step-by-step guide to these wonderfully buttery and festive holiday classics.
- Make the Pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the icing sugar. Add the beaten egg and use a knife to bring the mixture together, then use your hands to form a smooth dough. Wrap in cling film and chill for 30 minutes.
- Prep the Oven and Tin: Preheat the oven to 200°C (180°C Fan/Gas Mark 6).
- Cut the Pies: On a lightly floured surface, roll out the chilled pastry until it is about 3mm thick. Using a 7.5cm (3in) round fluted cutter, cut out 12 bases. Use these to line a 12-hole, shallow bun tin.
- Fill and Top: Place a teaspoonful of mincemeat into each pastry case. Re-roll the pastry trimmings and use a smaller 5cm (2in) star or round cutter to cut out 12 lids.
- Bake to Perfection: Place the lids on top of the mincemeat. Brush the tops of the pies lightly with a little milk or beaten egg. Bake for 15-20 minutes, until the pastry is a pale golden-brown.
- Cool and Serve: Let the mince pies cool in the tin for a few minutes before carefully transferring them to a wire rack. Dust with a little caster sugar or icing sugar while they are still warm.
Recipe Tips
For the most perfect, flaky, and delicious mince pies.
- How to get a flaky, tender pastry? The key is using very cold butter and handling the dough as little as possible. The warmth from your hands can melt the butter, so work quickly to rub it into the flour. Chilling the dough before you roll it out is also a crucial step.
- Can I make these ahead of time? Absolutely! Mince pies are a perfect make-ahead Christmas bake. You can prepare the unbaked pies completely, then open-freeze them in their tin. Once solid, transfer them to a freezer bag. They can be baked directly from frozen; just add an extra 5-10 minutes to the cooking time.
- What is mincemeat? Traditional British mincemeat is a sweet, rich, and spicy mixture of chopped dried fruits (like raisins, currants, and sultanas), suet, spices, and often a splash of brandy or rum. It does not contain any meat!
- How can I customize my mince pies? For an extra festive touch, you can add a little bit of finely grated orange zest to your pastry dough, or stir a spoonful of brandy or Cointreau into your jar of mincemeat before filling the pies.
What To Serve With Mince Pies
Classic accompaniments for this essential Christmas treat.
Mince pies are the quintessential taste of Christmas in Britain. They are fantastic served warm with:
- A generous dollop of brandy butter or brandy cream
- A spoonful of thick double or clotted cream
- A simple pouring cream or a scoop of vanilla ice cream
- A glass of mulled wine or a cup of tea
How To Store Mince Pies
Keeping your festive treats fresh.
- Room Temperature: Once completely cooled, store the mince pies in an airtight tin at room temperature. They will stay fresh and delicious for up to a week. You can re-warm them in a moderate oven for about 5 minutes before serving.
Mary Berry Mince Pies Nutrition Facts
An estimated guide per pie.
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 13 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a block or a sheet of ready-made sweet shortcrust pastry as a convenient shortcut.
Of course! Homemade mincemeat is a wonderful Christmas project and will make your mince pies even more special. Mary Berry has several fantastic recipes for it.
This can happen if you overfill the pastry cases. A good teaspoonful is all you need. Also, be sure to press the lids down lightly around the edges to create a bit of a seal.
Try More Recipes:
- Mary Berry Lemon Meringue Pie Recipe
- Mary Berry Ginger Flapjacks Recipe
- Mary Berry Bakewell Tart Recipe
Mary Berry Mince Pies Recipe
Description
The ultimate classic Christmas treat, these homemade mince pies from Mary Berry feature a rich, buttery, and tender shortcrust pastry filled with sweet and spicy traditional mincemeat.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour until it resembles breadcrumbs. Stir in the icing sugar. Add the beaten egg and bring it all together to form a smooth dough. Wrap and chill for 30 minutes.
- Preheat oven to 200°C (180°C Fan).
- Roll out the chilled pastry thinly on a floured surface. Use a 7.5cm round cutter to cut 12 bases and use them to line a 12-hole bun tin.
- Fill each pastry case with a teaspoon of mincemeat.
- Re-roll the pastry trimmings and use a smaller star or round cutter to cut out 12 lids. Place them on top of the pies.
- Brush the tops with a little milk.
- Bake for 15-20 minutes until pale golden.
- Let cool in the tin for a few minutes, then transfer to a wire rack and dust with icing sugar.
Notes
- Using cold butter and chilling the dough are the secrets to a tender, flaky pastry that doesn’t shrink.
- These pies are perfect for making ahead and freezing, unbaked. Simply bake them from frozen for an extra 5-10 minutes.
- Don’t overfill the pies, as the mincemeat will bubble up and can spill over during baking.
- For an extra festive touch, brush the tops with a beaten egg yolk instead of milk for a deeper golden glaze.
