• Skip to main content
  • Skip to primary sidebar

Charlotte's Lively Kitchen logo

  • Home
  • Recipes
    • Baking & Desserts
      • Biscuits & Bars
      • Cakes
      • Cheesecakes
      • Chocolates
      • Cupcakes
      • Icing
      • Ingredients
      • Jams, Curds & Spreads
      • Meringues
      • Savoury Baking
      • Scones
      • Sweet Sauces
      • Vegan Baking
    • Lunch & Dinner
    • Side Dishes & Sauces
    • Breakfast
    • Drinks
  • Conversions
    • Grams to Cups Conversions
    • Oven Temperature Conversions
    • All Baking Tools
  • The Food Calendar
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • – BAKING & DESSERTS
  • – LUNCH & DINNER
  • – SIDE DISHES & SAUCES
  • – BREAKFAST
  • – DRINKS
  • CONVERSIONS
  • CALENDAR
  • ABOUT
  • CONTACT
  • PRIVACY
×
Home » Baking & Desserts » Christmas » Traditional Deep-Filled Mince Pies

14 December 2014

Traditional Deep-Filled Mince Pies

1.3K shares

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat.

Skip to the recipe

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat – Christmas wouldn’t be the same without them.

In my opinion Christmas isn’t complete without mince pies and nothing beats a homemade mince pie – shop bought ones just aren’t the same.

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat - Christmas wouldn't be the same without them.I remember seeing an interview a while ago with Paul Hollywood who said that he preferred to make his mince pies in a muffin tin so that you could fit in plenty of filling, and that’s the approach I’ve taken. Another advantage of this approach is that it allows you to keep your pastry a little thicker which makes it easier to work with.

Mince pies are really easy to make. In my experience it takes about 15 minutes to make the pastry and 15 minutes to make the pies (then extra time for chilling and cooking). You can save time by making the pastry in a food processor. However, I prefer to make it by hand so that it doesn’t get overworked and, to be honest, by the time I’ve washed up my food processor afterwards it doesn’t really save time anyway!

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat - Christmas wouldn't be the same without them.Pastry can be a little fiddly to work with, especially this pastry as it include grounds almonds which makes the mixture more crumbly. However, I’ve included some of my favourite cheats in the recipe below which should make the process nice and simple.

There is one very annoying aspect to my recipe – it makes 14 pies. This is annoying because muffin tins tend to come as either six or twelve. Unfortunately it’s not easy to adjust the recipe to make a more convenient amount as it contains eggs. If you’ve only got a 12-hole muffin tin then you could freeze the spare pastry to use later.

Mince pies, full of fruity goodness

Now it can be difficult to eat healthily over Christmas so the great news is that as these mince pies are packed full of dried fruit, they contribute one of your five-a-day fruit and vegetables (you may not want to look at the fat, sugar and calories and just focus on the healthy dried fruit!).

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat – Christmas wouldn’t be the same without them.

Traditional Deep-Filled Mince Pies

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat.
5 from 1 vote
Print Rate Save Go to Collections
Active Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 14 pies
Prevent your screen from going dark

INGREDIENTS

Metric - US Cups/Ounces
  • 900 g Mincemeat
  • 400 g Plain Flour
  • 80 g Caster Sugar
  • 150 g Ground Almonds
  • 250 g Butter + a little extra for greasing the tin
  • 2 Eggs
  • Milk - to glaze the pies

INSTRUCTIONS

Make the pastry

    • Sift the plain flour (400g) into a large bowl.
    • Add the caster sugar (80g) and ground almonds (150g).
    • Cut the butter (250g) into cubes and add to the bowl.
    • Rub the butter into the dry ingredients until it form breadcrumbs - I find that it's easier to do this if you have cold hands as this helps to keep the butter firmer.
    • Once your mixture is the consistency of breadcrumbs, in a separate bowl, beat the egg (2 eggs) and the add it into the mixture.
    • Mix the egg into the mixture and then bring the mixture together with your hands - if the mixture is a bit dry and crumbly, knead it a few times until it comes together. Be careful not to over-knead the pastry as this may make it less tender to eat.
    • Wrap the pastry in cling film and chill for about half an hour.
    • Lightly grease your muffin tins with butter.

    Make the pies

      • Remove the pastry from the fridge and roll out to your desired thickness - I prefer not to make the pastry too thin as I like a generous amount of mincemeat filling and keeping the pastry a little thicker gives the right balance or pastry and filling. I sometimes have trouble with pastry sticking, so I cheat and put the pastry between two sheets of cling film before rolling. The cling film is then easily peeled off. I also prefer not to roll out all of the pastry in one go. I roll out enough for a few circles, keeping the rest in the fridge until I'm ready to use it.
      • Cut out 14 large circles and gentle press each pastry circle into a hole in your muffin tin. I find it easiest to lay the circle of pastry flat on the tin and the gently push down the centre. I then gently push the bottom to the edges of the tin. If you accidentally make a hole you can use a small amount of spare pastry to patch the hole. just make sure to seal the edges so that the filling doesn't leak out.
      • Fill each pie with a generous tablespoon of mincemeat. Don't fill each pie completely to the top as you need to leave space to add a lid.
      • Cut out 14 smaller circles and place onto the top of each pie. Gently press around the edges to seal the lid to the base of the pie
      • Using a sharp knife, cut a slit in the top of each pie
      • Brush the top of each pie with a little milk
      • Cover the pies with cling film and chill for about 30 minutes
      • Preheat the oven to 200ºC/180ºC fan
      • Bakes the pies for 20 minutes, until the pastry is a golden brown colour.
      • Once cooked, leave to cool in the tin for about 10 minutes and then remove and allow to cool on a wire rack (or, even better, eat them still warm from the oven)

      NOTES

      Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
      WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

      NUTRITIONAL INFORMATION

      Calories: 517kcal | Carbohydrates: 77g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 43mg | Fiber: 3g | Sugar: 49g | Vitamin A: 480IU | Calcium: 35mg | Iron: 1.8mg

      Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


      Course: Dessert
      Cuisine: British

      Free From/Suitable For…

      The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

      • Suitable for Vegetarians
      • Peanut-Free
      • Sesame-Free
      • Soya-Free
      • Fish-Free
      • Crustacean-Free
      • Mollusc-Free
      • Celery-Free
      • Mustard-Free
      • Lupin-Free
      1.3K shares

      Reader Interactions

      Comments

      1. Glenn hogg says

        November 26, 2020 at 8:00 am

        5 stars
        Myself and family loved these
        Mince pies and will be baking them again for Christmas.

        Reply
      2. mimishell says

        December 09, 2016 at 1:48 pm

        Hi, thanks for recipe, I am searching good version for my xmass mince pies. Problem is that hubby is vegetarian so I cannot use mincemeat. Could you please help me if I can add something else? I found recipe with vegetarian suet, but its difficult to buy it here. I am living in Czech Rep. Thanks for help. And ofc pre Merry Xmass 😀

        Reply
        • Charlotte Oates says

          December 09, 2016 at 11:26 pm

          I’ve not tried making mincemeat without suet as fortunately I’ve never had a problem finding the veggie version in the UK (I’m a meat eater but prefer to use the veggie version in case I’m cooking for any non meat eaters). I’ve had a quick google and Mary Berry has a mincemeat recipes made with butter instead of suet that sounds good. http://www.maryberry.co.uk/recipes/christmas/special-mincemeat.

        • Stuart Howe says

          December 14, 2019 at 12:20 pm

          Make your own mincemeat without store. But you can get veggie store now a days

      3. Sarah (@tamingtwins) says

        December 18, 2014 at 10:57 pm

        I agree with you (and Paul Hollywood, and Mel!) It’s all about the muffin tin. Sometimes mince pies can be so mean with just a dot of mincemeat, I like a good ratio and these look perfect. Thanks so much for linking to #festivefoodfriday.

        Reply
        • Charlotte Oates says

          December 19, 2014 at 11:50 am

          I can’t stand a mince pie which is all pastry and no mincemeat. You and I (and Mel and Paul Hollywood) are very wise – we know the right way to make a proper mince pie. I’ll be over later to link to this week’s #festivefoodfriday. Happy Christmas x

      4. Mel says

        December 16, 2014 at 11:44 pm

        I really agree with you (and Paul Hollywood) on using a muffin tin: it makes it so much easier to put the mince pies together, especially if you are getting the help of little hands!

        Reply
        • Charlotte Oates says

          December 17, 2014 at 10:13 pm

          I suspect that I’ll need more than a muffin tin to make neat and tidy pies with my boys. Our melting snowman biscuits looked a little like we’d made them for Halloween rather than Christmas!

      5. Sarah James says

        December 15, 2014 at 5:12 pm

        Your deep filled mince pies look delicious, I love plenty of mincemeat in a mince pie. Popping over from #RecipeOfTheWeek

        Reply
        • Charlotte Oates says

          December 15, 2014 at 10:27 pm

          Thanks Sarah, they tasted good too (all gone now, I’m going to have to make more!!)

      6. james says

        December 14, 2014 at 9:39 pm

        I WILL be making these 🙂

        Reply
        • Charlotte Oates says

          December 14, 2014 at 9:58 pm

          Thanks James, I hope you enjoy them. We’ve finished the first batch already so I’m going to have to make some more!

        • james says

          December 14, 2014 at 10:00 pm

          ha ha.. that’s what I’m worried about… 🙂

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate this recipe




      Primary Sidebar

      Charlotte Oates about me

      Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

      Find out more
      Facebook logo - when clicked this will open the Charlotte's Lively Kitchen Facebook page Pinterest logo - when clicked this will open the Charlotte's Lively Kitchen - Pinterest page Instagram logo - when clicked this will open the Charlotte's Lively Kitchen Instagram page Twitter logo - when clicked this will open the Charlotte's Lively Kitchen twitter page

      Latest Post

      • The Food Calendar 2023 – International & UK Food Days, Weeks and Months

      Featured Recipes

      • Lemon Drizzle Loaf Cake
      • Biscoff Cake
      • Oreo Cheesecake (No-Bake)
      • Chocolate Orange Cake
      • Easy Lemon Cake (All-In-One Lemon Sponge)
      • Easy Lemon Cheesecake (No Bake)
      • Lemon Buttercream
      • Easy Coffee Cake
      • White Chocolate Buttercream
      • Coffee Buttercream

      Footer

      About

      Contact

      Privacy Policy

      ↑ back to top

      Copyright © 2022 CLK Digital Limited