(This post has been updated from the original December 2017 version to provide a better experience for you)
Nothing screams Christmas more than Mince Pies right?! Yes, you can buy tons of them at the shops – both good and bad quality, but if you make your own I guarantee you will never look back! These little snowflake beauties are a far cry from any mince pies you can buy and, I promise, your friends and family will notice too! They absolutely have to be on your to do list this year. If you want to use them as lovely homemade gifts, you should absolutely check out my white chocolate pecan cranberry fudge too – it’d be the perfect festive accompaniment!
Speaking of wonderful homemade Christmas gifts and treats – obviously these mince pies will be the icing on the cake but if you whipped up a batch of this super quick & easy no bake white chocolate cranberry tiffin, I guarantee they will all love you forever! If you really want to go the extra mile, I have a delightfully festive lemon & ginger Christmas cookies recipe that would make irresistible little gifts too! Well, it is the season of giving isn’t it?
Here is what you will need to make 12.
(For a printer friendly version, see the recipe card at the end of this post)
For the Mincemeat (Makes approx 1.2kg)
For the Pies
*PLEASE NOTE IT WILL TAKE APPROX 2 DAYS TO MAKE THE MINCEMEAT*
To make the mincemeat, add all of the ingredients, excluding the Cointreau, into a very large ovenproof bowl & give it a really good mix. Leave to sit overnight or at least 12 hours.
Now preheat your oven to 110°C/Fan 100°C and loosely cover the bowl with foil. Place into the oven and cook for 3 hours.
Give it a good stir then allow the mincemeat to cool completely before adding the Cointreau (3 tbsp) and stirring well for a final time.
And your mincemeat is complete! If you are going to use it all, place into an airtight container, store at room temperature & use within 2-3 days. If you are going to store it or give it as gifts – sterilise some Kilner jars by washing in hot soapy water. Then preheat your oven to 180°C/Fan 170°C, place your jars (minus the seals) onto a baking tray and bake for 10 minutes. Fill with the mincemeat while the jars are still hot, place on the seals and close the lids. You can now store your mincemeat in a cool dark place for up to 3 years!
To make the shortcrust pastry – in a large bowl, rub together the flour (350g | 2 + 3/4 Cups), butter (150g | 2/3 Cup), caster sugar (1 tsp) & salt (Pinch) until it forms crumbs and there are no large bits of butter left.
Now gradually add in just enough water so that it comes together to make a dough and the bowl is ‘clean’.
Next, wrap your shortcrust pastry dough in cling film and place in the fridge for 30 minutes to chill.
Once your pastry has rested, on a lightly floured work surface, roll it out as thin as you can possibly get it without tearing. (No thicker than 2mm as the pastry puffs up during cooking.)
Then cut out 12 large circles using a 10cm fluted cookie cutter.
Gather the pastry remains and reroll as thin as you can again. Then cut out 12 smaller circles for lids using a 7cm fluted cookie cutter.
For a final time, gather the remaining pastry and reroll thinly. Now, using a large snowflake plunge cutter, cut out 12 snowflakes.
One at a time, rub the tops of the mince pie lids with a little cold water and stick a snowflake on each one.
You’re now ready to assemble your Mince Pies!
Preheat your oven to 200°C/Fan 190°C.
Lightly grease the holes in a 12 hole muffin/cupcake tin then line each one with one of the larger pastry circles.
Fill each one with half a tablespoon of mincemeat. The trick here is to not overfill or it will bubble out during cooking. A little ‘spillage’ adds to the rustic homemade charm but, overdo it, and yours will be swimming in the stuff and be very difficult to remove from the tin!
Finally, rub a little water around the edges of each mince pie and press on the lids to seal. Brush lightly with a little bit of milk then pop into the preheated oven to bake for 25-30 minutes until lightly golden.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. When cool, dust with a little icing sugar and store in an airtight container at room temperature. Consume within 7 days.
Don’t they look beautiful?! Making your own mincemeat really does put these Mince Pies in a league of their own. The best part? When it’s cooking in the oven and your whole house smells like Christmas! There isn’t a Yankee candle in the world that even comes close to how incredible that is. These little beauties would make a wonderful homemade gift and a perfect addition to any party buffet table. I implore you to go the extra mile and make your own from scratch – I promise you won’t regret it!
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
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Give your Christmas the wow factor this year and make your very own shortcrust pastry mice pies - from scratch!
Mix all the mincemeat ingredients (excluding the Cointreau) together in a very large ovenproof bowl. Leave overnight or at least 12 hours.
Preheat your oven to 110°C/Fan 100°C and loosely cover the bowl with foil. Bake in the oven for 3 hours.
Stir well then cool completely before adding the Cointreau. Give one final good stir through.
Keep 400g for the mince pies and store the rest in sterilised jars in a dark place for up to 3 years.
Rub the flour, butter, caster sugar & salt together in a bowl until crumbs form and there are no big bits of butter.
Gradually add in just enough water to bring it comes together to form a dough and 'clean' the bowl.
Wrap the dough in cling film and chill in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface as thin as you can possibly get it without tearing. (No thicker than 2 mm as the pastry puffs up during cooking.)
Cut out 12 large circles using a 10 cm fluted circle cutter.
Reroll the remnants then cut out 12 smaller circles for lids using a 7 cm fluted circle cutter.
Reroll the remaining pastry again and, using a large snowflake plunge cutter, cut out 12 snowflakes.
Rub the tops of the mince pie lids with a little cold water and stick a snowflake on each one.
Preheat the oven to 200°C/Fan 190°C & lightly grease the holes of a 12 hole muffin/cupcake tin. Line each one hole with a large pastry circle.
Fill each case with half a tablespoon of mincemeat. Don't overfill or it will bubble out during cooking.
Rub a little water around the edge of each mince pie and press the lids on to seal. Brush lightly with a little bit of milk then bake in the oven to for 25-30 minutes until golden.
Cool in the tin for 5 minutes then transfer to a rack to cool completely. Dust with icing sugar when cool and store in an airtight container at room temperature. Consume within 7 days.
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