Christmas Fruit Mince Pies Recipe (Easy, Festive & Perfectly Traditional)

Nothing says Christmas quite like a tray of warm, golden mince pies. This updated recipe delivers a buttery shortcrust pastry, a rich fruit filling, and that classic festive aroma that fills the whole house.

⭐ Ingredients

For the pastry

• 225g plain flour – Shop plain flour here
• 125g cold unsalted butter, cubed
• 2 tbsp caster sugar
• 1 egg yolk
• 2–3 tbsp cold water
• Pinch of salt

For the filling

• 300g quality mincemeat – Shop mincemeat here
• Zest of 1 orange
• 1 tbsp brandy (optional)
• 1 small apple, finely grated

To finish

• 1 egg, beaten
• Icing sugar, for dusting

⭐ Method

1. Make the pastry: Rub the butter into the flour until it resembles fine crumbs. Stir in the sugar and salt, then add the egg yolk and enough cold water to bring the dough together. Wrap and chill for 20 minutes.
2. Prepare the filling: Mix the mincemeat with orange zest, grated apple and brandy. This boosts moisture, flavour and aroma.
3. Shape the pies: Roll out the pastry to a thin sheet. Cut circles for the bases and slightly smaller ones for the lids. Press the bases into a 12‑hole tin.
4. Fill and seal: Add a spoonful of the fruit mixture to each case. Brush the edges with beaten egg, place the lids on top and gently crimp.
5. Bake: Brush the tops with egg and bake at 200°C (180°C fan) for 15–18 minutes, until golden.
6. Serve: Cool slightly, dust with icing sugar and enjoy warm.

⭐ Tips for Perfect Mince Pies

• Chill the pastry to prevent shrinking.
• Add grated apple for moisture and a fresher flavour.
• Use a hot oven for crisp, golden tops.
• Freeze unbaked pies for up to 3 months — bake from frozen.

⭐ Variations

• Crumb‑Top Mince Pies — swap lids for a buttery crumble.
• Puff Pastry Mince Pies — lighter, flakier and quicker.
• Nutty Mince Pies — stir chopped pecans into the filling.

If you’re planning your festive menu, explore our complete range of Christmas recipes for more seasonal inspiration.