The Best Traditional Christmas Mince Pie Recipe

Welcome to the heart of festive baking! There’s nothing quite like the comforting aroma of freshly baked treats filling your home during the holidays. Today, we’re diving into a beloved classic: the christmas mince pie recipe. These delightful, bite-sized pies, bursting with rich, spiced fruit filling and encased in buttery pastry, are a timeless symbol of Christmas cheer. This simple guide ensures even beginners can master this charming holiday staple.

Why You’ll Love This Christmas Mince Pie Recipe

This particular christmas mince pie recipe offers everything you crave in a festive treat, perfectly blending tradition with ease.

• Rich, Spiced, Traditional Flavor: Experience the authentic taste of Christmas with a filling packed with dried fruits, warming spices, and a hint of brandy.
• Flaky, Buttery Homemade Pastry: Our simple pastry recipe creates a delicate, melt-in-your-mouth crust that perfectly complements the sweet filling.
• Perfect for Holiday Entertaining: These individual pies are ideal for sharing, making them a wonderful addition to any festive gathering or a thoughtful homemade gift.
• Make-Ahead Friendly Convenience: Prepare the filling or even bake the pies in advance, simplifying your holiday preparations and saving you time.
• Beginner-Friendly Steps: Our clear, step-by-step instructions ensure a successful bake, even if you are new to making pies.

Ingredients

Gather these quality ingredients to create your own delicious christmas mince pie recipe. Using fresh, flavorful components makes all the difference in the final taste.

For the Mince Pie Filling:

• 1 cup/5 ounces (142 grams) currants
• 1 cup/5 ounces (142 grams) raisins
• ¼ cup (59 ml) brandy
• ½ cup (70 grams) green apple, peeled and finely chopped
• 2 ounces (56 grams) candied peel of your choice
• Juice of 1 orange
• Zest of ½ an orange
• Zest of 1 lemon
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• ½ cup (100 grams) dark brown sugar
• 4 tablespoons (57 grams) butter, cold

For the Buttery Pastry:

• 1 ½ cups (225 grams) all-purpose flour
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• 6 tablespoons (85 grams) unsalted butter, cubed and kept cold
• ½ cup cold water

For the Topping:

• 1 egg, beaten
• 1 teaspoon powdered/confectioners sugar

Notes & Substitutions

Feel free to customize your holiday mincemeat. You can swap currants and raisins for other dried fruits like chopped cranberries, apricots, or even figs for a unique twist. For the brandy, dark rum or even orange juice works well as a non-alcoholic alternative. If you prefer, vegetable shortening or a plant-based butter can replace dairy butter in the pastry for a different texture or dietary need. For a vegan option, use a plant-based butter substitute in both the pastry and filling, and an egg wash alternative like plant milk for brushing. For gluten-free pies, simply substitute a good quality gluten-free all-purpose flour blend. Boost the citrus notes by adding more orange or lemon zest to the filling.

Equipment

Having the right tools makes baking these festive treats a breeze.

• Large mixing bowls
• Food processor (optional, for pastry)
• Box grater
• Rolling pin
• 4-inch (10 cm) round pastry cutter
• Small festive pastry cutters (e.g., star, tree)
• 12-count regular size muffin pan
• Pastry brush

Instructions

Follow these easy, step-by-step instructions to create your perfect christmas mince pie recipe. Taking your time ensures a beautiful and delicious outcome.

1. Prepare the Fruit Mince Filling

Add the currants, raisins, and brandy to a large bowl. Allow these fruits to soak for 1-2 hours, or even overnight, to absorb the rich flavor. To the soaked fruits, add the finely chopped apples, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, and dark brown sugar. Use a box grater to grate in the cold butter directly into the mixture. Mix all the filling ingredients well until fully combined. If not using immediately, store the mincemeat in sterilized jars in a cool, dry place for up to one month.

2. Make the Flaky Pastry Dough

Prepare the pastry while the fruits soak. In a food processor, combine the all-purpose flour, granulated sugar, salt, and cold, cubed unsalted butter. Pulse the mixture until it resembles fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until the dough forms a ball. If making by hand, combine the dry ingredients and butter in a large bowl. Rub the butter into the flour with your fingertips or a pastry cutter until it resembles breadcrumbs. Gradually drizzle in cold water, mixing with a fork until the dough starts to come together and holds its shape when pressed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 10-15 minutes.

3. Assemble the Mince Pies

Preheat your oven to 375°F (190°C). Lightly butter a 12-count regular size muffin pan. On a lightly floured surface, roll out the chilled pastry dough to about ¼-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut out 12 pastry circles. Carefully press each pastry round into the cups of the prepared muffin pan, ensuring the edges meet the pan’s rim. Scoop approximately 5 tablespoons of the prepared spiced mincemeat filling into each pastry-lined cup.

4. Create the Tops and Bake

Re-roll out any remaining pastry dough. Use small festive pastry cutters, such as stars or trees, to cut out tops for your pies. Place these decorative pastry shapes on top of the filling in each muffin cup. Brush the pastry tops with the beaten egg and lightly sprinkle them with confectioners’ sugar for a beautiful finish. Bake the pies for 20-25 minutes, depending on your oven, until the pastry is golden brown and cooked through. Let them cool slightly in the pan before transferring to a wire rack.

Pro Tips & Troubleshooting

Achieving the perfect christmas mince pie recipe is easy with a few expert tricks.

• Perfect Flaky Pastry: Always use very cold butter and ice water. This prevents the butter from melting too quickly, creating steam that yields a flaky texture. Handle the dough as little as possible. For a more in-depth understanding of the chemistry behind light, airy crusts, explore the science of flaky pastry and how cold ingredients contribute to its signature texture.
• Moist, Flavorful Filling: Soaking the fruits for longer truly enhances their flavor and plumps them up. Grating cold butter into the filling helps it melt gradually, keeping the mincemeat moist.
• Preventing Soggy Bottoms: Ensure your oven is fully preheated. A hot oven helps the pastry cook quickly and crisp up. Avoid overfilling the pies, as too much moisture can lead to a soggy base.
• Easy Dough Handling: If your dough becomes too warm or sticky, simply chill it in the refrigerator for another 10-15 minutes. A well-floured surface also prevents sticking when rolling.

Common Mistakes to Avoid

• Overworking the Pastry: Excessive kneading develops gluten, leading to tough pastry instead of tender. Mix just until combined.
• Under-baking the Pies: Ensure the pastry is deep golden brown, especially the bottom. Pale pastry indicates it may be undercooked and could be doughy.
• Not Chilling the Dough: Chilling allows the gluten to relax, making the dough easier to roll and preventing it from shrinking during baking.

Serving, Storage & Variations

These delightful pies are versatile for both immediate enjoyment and future indulgence.

Serving Suggestions

Serve your homemade christmas mince pies warm from the oven for the best experience. They are traditionally enjoyed with a dollop of luxurious brandy butter or a spoonful of clotted cream. For a truly decadent treat, pair them with vanilla bean ice cream. A dusting of powdered sugar adds a beautiful finishing touch.

Storage Instructions

Store baked christmas mince pies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked and cooled pies in a single layer on a baking sheet until solid. Transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and gently reheat in a warm oven (300°F/150°C) for 10-15 minutes before serving. The prepared mincemeat filling can be stored in sterilized jars in a cool, dry place or refrigerated for up to a month.

Variations

Experiment with your mincemeat blend by adding different spices like allspice, cloves, or ginger for a unique flavor profile. For a vegan option, use a plant-based butter substitute in both the pastry and filling, and an egg wash alternative like plant milk for brushing. For gluten-free pies, simply substitute a good quality gluten-free all-purpose flour blend. Get creative with your pastry tops, cutting out different festive shapes or creating lattice designs.

Nutrition

A single serving of this christmas mince pie recipe typically contains approximately 280-320 calories, depending on exact ingredients and portion size. It provides carbohydrates from the fruit and sugar, and fats from the butter in the pastry and filling.

Please note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods. This is provided for informational purposes only and not as medical advice.

FAQ

Got questions about this festive christmas mince pie recipe? We have answers!

• Can I make mince pies ahead? Absolutely! You can prepare the mincemeat filling weeks in advance, and baked pies freeze beautifully for up to three months.
• How long do mince pies last? Baked mince pies stay fresh for 3-4 days at room temperature in an airtight container, or up to 3 months in the freezer.
• Can I freeze homemade mincemeat? Yes, you can freeze the prepared mincemeat filling in an airtight container for up to 6 months. Thaw it in the refrigerator before using.
• What if I don’t want alcohol? Replace the brandy with an equal amount of orange juice, apple juice, or cold black tea for a non-alcoholic version that still tastes wonderful.
• What is traditional mincemeat? Traditionally, mincemeat contained actual meat. Today, it’s a sweet, spiced mixture of dried fruits, suet (animal fat, though butter is common now), sugar, and often brandy or rum. To understand the origins of this festive treat, a deeper dive into the history of mincemeat reveals its evolution from a savory meat-based dish to the sweet fruit filling we know today.

Conclusion

Baking your own traditional christmas mince pie recipe brings such warmth and joy to the holiday season. This simple, beginner-friendly guide ensures you can create perfectly spiced, buttery pies that will delight everyone. There’s truly nothing more satisfying than sharing homemade festive treats with loved ones. Embrace the holiday spirit and get ready to fill your home with the inviting aroma of these classic Christmas delights. Happy festive baking!

The Best Traditional Christmas Mince Pie Recipe

These traditional Christmas mince pies feature rich, spiced fruit mincemeat wrapped in flaky, buttery pastry. Perfectly festive, beginner-friendly, and ideal for holiday entertaining or gifting.

Print Recipe Pin Recipe

Course: Dessert, Holiday Baking

Cuisine: British, Christmas

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup currants
• 1 cup raisins
• ¼ cup brandy (or orange juice for non-alcoholic)
• ½ cup green apple, peeled and finely chopped
• 2 oz candied peel, chopped
• 1 orange juice
• ½ orange zest
• 1 lemon zest
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup dark brown sugar
• 4 Tbsp cold unsalted butter (for filling)
• 1½ cups all-purpose flour
• 1 tsp granulated sugar
• ¼ tsp salt
• 6 Tbsp cold unsalted butter, cubed (for pastry)
• ½ cup cold water
• 1 egg, beaten (for egg wash)
• 1 tsp powdered sugar (for topping)

Equipment

• Mixing Bowls For filling and dough.
• Food processor Optional for pastry dough.
• Rolling Pin For rolling pastry.
• Muffin pan (12-count) For baking mince pies.
• Pastry cutters 4-inch round and festive shapes.
• Pastry brush For egg wash.

Method

 

1. Combine currants, raisins, and brandy in a large bowl and soak for 1–2 hours or overnight.
2. Add chopped apple, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, and brown sugar. Grate cold butter into the mixture and stir until well combined.
3. In a food processor or bowl, combine flour, sugar, salt, and cold butter. Pulse or rub together until breadcrumb-like. Add cold water gradually until dough forms. Chill 10–15 minutes.
4. Preheat oven to 375°F (190°C). Roll pastry to ¼-inch thickness and cut 12 rounds. Press rounds into a greased muffin tin.
5. Fill each pastry cup with about 5 tablespoons of mincemeat filling.
6. Cut decorative pastry tops, place over filling, brush with beaten egg, and sprinkle with powdered sugar.
7. Bake for 20–25 minutes until golden. Cool slightly before removing from tin.

Notes

For best flavor, allow the dried fruit to soak in brandy overnight. The mincemeat can be made up to one month ahead and stored in sterilized jars. Baked pies freeze beautifully for up to 3 months.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com