These open-top mince pies are a simple, festive bake loved by many and perfect for sharing. Each one is filled with rich, spiced fruity mincemeat, crowned with a delicate pastry star and finished with a sprinkle of Demerara sugar for a sweet, golden crunch. They’re unfussy, charming, and beautifully seasonal - everything a homemade mince pie should be.
A Homemade tradition.
Mince pies are one of those bakes that instantly signal the start of the festive season. For me, they’ve always had a special place at this time of year as my mum made them every Christmas, and I'll never forget having to wait until Christmas Eve to enjoy the first one!
While I haven't kept up that particular tradition, this recipe is my own take on the ones she baked, keeping all the nostalgic flavours and crumbly shortcrust pastry. They’re quick to assemble, easy to decorate with simple pastry stars, and perfect for sharing - whether warm from the oven with a cup of tea, or set out for festive gatherings.
mince Pies
Prep time: 30 minutes, plus resting time. Bake time: 20 minutes.
Difficulty: Everyday bake.
INGREDIENTS
Pastry:
180g pastry flour (or plain flour)
100g butter, fridge cold
1 tbsp golden caster sugar
1 egg yolk
1 tbsp cold water
Filling:
300g mincemeat
To finish:
1 egg yolk
1 tbsp milk
Demerara sugar
Method
Step 1: Cut the butter into small cubes and add to a mixing bowl with the flour and sugar. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
Step 2: Use a knife to mix in the egg yolk and water a little at a time until the mixture begins to bind together. Gather into a ball, and place on a sheet of greaseproof paper. Fold the sides of the paper over the ball and press it flat, so you have a wrapped block of pastry dough. Chill in the fridge for at least an hour.
Step 3: Preheat your oven to 190°C (170° fan). Make the egg wash by mixing together the egg yolk and milk in a small bowl. Set aside.
Step 4: Roll out the pastry to 3 mm in thickness. I find this easier to do if you keep it in the greaseproof paper until it’s all rolled out - that way it doesn’t stick to the rolling pin. Using a round cookie cutter or the rim of a drinking glass, cut out 12 circles that are a little bigger than the diameter of the holes in your bun tin. Cut out stars, or whatever shapes you like from the offcuts to decorate the top of the pies.
Step 5: Gently press a pastry round into each hole in the tin, and top each one with mincemeat - around 2 heaped tsp per pastry case. It should reach almost to the top.
Step 6: Arrange your decorative pastry shapes on top, and brush with the egg wash. Sprinkle a little demerara sugar over each one.
Step 7: Bake for 20 minutes until the pastry is golden and the filling is bubbling.
Step 8: Remove from the oven and allow to cool for 10 minutes before removing from the tin.
