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The baked pies are shown cooling on a wire rack over the white marble cooktop. A dusting of powdered sugar is added, and they are served warm with a side of cream or ice cream.

Traditional Mince Pie Recipe

These mini mincemeat pies feature a flaky, buttery crust filled with traditional mincemeat. Perfect for holiday gatherings, they can be enjoyed warm with cream or as a sweet, portable treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 16
Calories 172 kcal

Equipment

  • Large mixing bowl
  • Pastry blender or knives (or food processor)
  • Rolling Pin
  • Muffin tin or mini tart tins
  • Plastic Wrap
  • Brush for milk or egg wash
  • Wire Rack

Ingredients
  

  • Pie crust dough enough for two crusts or homemade crust as follows:
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons very cold unsalted butter diced in 1/2 inch cubes
  • 5 ounces lard lard will produce the flakiest crusts (you can substitute butter if you prefer)
  • How to Make Your Own Lard we strongly recommend making your own, it's super easy and cheaper than store-bought!
  • 2/3 cup ice water
  • 1 batch BEST Traditional Mincemeat
  • 2 tablespoons milk for brushing
  • powdered sugar for sprinkling

Instructions
 

Prepare the Pie Dough:

  • In a large bowl, combine flour, sugar, and salt. Add diced cold butter (or lard) and use a pastry blender to cut it into pea-sized crumbs.
    A large mixing bowl sits on the white marble cooktop, filled with flour, sugar, and salt. Cold butter or lard is diced into the mixture, and a pastry blender is cutting it in, forming pea-sized crumbs.
  • Gradually add ice water until the dough holds together. Wrap in plastic and chill for at least 30 minutes.

Roll the Dough:

  • Preheat oven to 400°F. Grease a muffin tin or mini tart tins.
  • Roll out 2/3 of the dough to 1/8-inch thickness and cut circles to fit the tins.
    The dough is shown rolled out on a floured surface over the white marble cooktop to a thin 1/8-inch layer. A round cutter is used to cut circles for the pie crusts.
  • Roll out the remaining dough and cut circles for lids, or create stars or lattices for the top.

Assemble the Pies:

  • Press dough into the tins, fill with mincemeat.
    The pie crusts are filled with a generous portion of traditional mincemeat filling, creating a rich, spiced layer.
  • Top with dough lids or shapes. Seal the edges.
  • Brush tops with milk or egg wash.
    On the white marble cooktop, the remaining dough is rolled out, and lids, stars, or lattice shapes are cut. These decorative pieces are placed on top of the pies, with the edges sealed.

Bake:

  • Bake pies at 400°F for 10-15 minutes or until golden brown. Remove from tins and cool on a wire rack.
    The muffin tin with the pies is placed in the oven, baking at 400°F. The tops turn a golden brown, visible through the oven's glass door.

Serve:

  • Sprinkle with powdered sugar before serving. Best served warm with cream or ice cream.
    The baked pies are shown cooling on a wire rack over the white marble cooktop. A dusting of powdered sugar is added, and they are served warm with a side of cream or ice cream.