Mary Berry Mince Pies​ Recipe

This cozy Mary Berry Mince Pies recipe is made with a rich, buttery pastry, sweet and spiced mincemeat, and a hint of festive orange. This recipe creates a batch of wonderfully fragrant and traditional Christmas treats, with a crisp pastry shell and a deliciously moist filling. It’s perfect for sharing during the holiday season and makes enough for about 18 individual pies.

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Mary Berry Mince Pies Ingredients

For the Pastry:

• 175g (6 oz) plain flour
• 75g (3 oz) butter, chilled and cubed
• 25g (1 oz) icing sugar
• 1 large egg, beaten
• Zest of 1 orange (optional, for a festive twist)

For the Filling:

• 1 x 411g (14.5 oz) jar of quality mincemeat
• A splash of brandy or orange juice (optional)

For the Topping:

• A little milk or beaten egg, for brushing
• Caster sugar or icing sugar, for dusting

How To Make Mary Berry Mince Pies

1. Make the pastry: In a food processor, pulse the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the beaten egg and orange zest (if using) and pulse again until the dough just comes together.
2. Chill the dough: Tip the dough onto a lightly floured surface, gently bring it together into a ball, and flatten it into a disc. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
3. Preheat your oven: Preheat your oven to 200°C/Fan 180°C/Gas 6. Lightly grease a 12-hole patty tin.
4. Roll out the pastry: On a lightly floured surface, roll out the pastry thinly. Using a round cutter (about 7.5cm), cut out 12 bases and press them gently into your prepared tin.
5. Fill the pies: Place a teaspoon of mincemeat into each pastry case. If you like, add a small splash of brandy or orange juice to each one for extra flavor.
6. Top the pies: Re-roll the remaining pastry and cut out 12 smaller circles or star shapes for the lids. Dampen the edges of the pastry bases with a little water and press the lids on top.
7. Finish and bake: Brush the tops of the pies with a little milk or beaten egg and sprinkle with caster sugar. Make a small slit in the top of each pie to allow steam to escape. Bake for 15-20 minutes, or until the pastry is golden brown.
8. Cool and serve: Leave the mince pies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with icing sugar before serving.

Recipe Tips

• Keep your ingredients cold: For the flakiest pastry, make sure your butter and the water you might use to bind the dough are very cold. This prevents the butter from melting before it creates steam in the oven.
• Don’t overwork the pastry: When mixing the pastry, stop as soon as it comes together. Overworking the dough will develop the gluten and result in a tough, chewy pastry instead of a tender, crumbly one.
• Rest the dough: Chilling the pastry for at least 30 minutes is crucial. This allows the gluten to relax and the fat to firm up, which makes the dough easier to roll and helps prevent shrinkage during baking.
• Don’t overfill: It can be tempting to pack in the mincemeat, but overfilling will cause the pies to bubble over and make a sticky mess in your tin. A teaspoon per pie is usually the perfect amount.

What To Serve With Mince Pies

These delightful mince pies are traditionally served warm. For a classic pairing, offer them with a generous dollop of brandy butter, clotted cream, or fresh double cream. A scoop of vanilla ice cream also works wonderfully, creating a lovely contrast between hot and cold. For a comforting treat, serve them with a warm bowl of custard. To drink, a cup of tea, a coffee, or a glass of festive mulled wine complements the rich, spiced flavors of the pies perfectly.

How To Store Mince Pies Leftovers

• Refrigerate: Once completely cooled, store your mince pies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to extend their freshness for up to a week. To serve, you can enjoy them cold or reheat them in a warm oven for a few minutes.
• Freeze: Mince pies freeze beautifully. You can freeze them either baked or unbaked. To freeze baked pies, let them cool completely, then place them in a single layer in a freezer-safe container or bag for up to 3 months. To freeze unbaked pies, assemble them in their tins and freeze until solid. Once solid, you can transfer them to a freezer bag. Bake from frozen, adding about 5-10 minutes to the original baking time.

Mary Berry Mince Pies Nutrition Facts

• Calories: 180
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol:35mg
• Sodium: 70mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 3g

Frequently Asked Questions

• Can I use shop-bought pastry? Absolutely. If you’re short on time, a good quality all-butter shortcrust pastry will work well. Simply roll it out and follow the recipe from the filling stage.
• Why did my pastry shrink in the tin? Pastry usually shrinks if it hasn’t been rested for long enough in the fridge before baking. Chilling the dough allows the gluten to relax, which helps the pastry hold its shape.
• Can I make my own mincemeat? Yes, homemade mincemeat is delicious and can be made well in advance. Mary Berry has several excellent recipes for traditional mincemeat, which often include a mixture of dried fruits, spices, suet or butter, and a splash of brandy.
• How do I prevent the filling from leaking out? Ensure you don’t overfill the pastry cases and that you seal the lids properly by pressing the edges together. Brushing the rim of the base with a little water or beaten egg before adding the lid can help create a better seal.

Try More Recipes:

• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Ginger Flapjacks​ Recipe
• Mary Berry Lemon Curd Recipe​