mini mince pies

Mini Mince Pies

My mini mince pies are perfect bite-sized morsels of joy to make and share with friends and family. Or keep all to yourself! 😆

Every winter, the children and I will make mini mince pies a few times in the run-up to Christmas. We love munching on them normally, but their small size makes them perfect too for lunchboxes or just a little taste when you don’t want a normal larger sized pie.

I normally make my own mincemeat each year, but of course you can use shop-bought too. I love making my own because over the years I’ve been able to tweak it to my family’s tastes, making it one we really love.

Oh, and I love working with pastry! Shortcrust is my favourite pastry, and homemade is definitely not anything to be afraid of. You can make it with just flour, butter and sugar, but I like to add an egg yolk to my shortcrust. I find it makes it beautifully rich and melt-in-the-mouth, absolutely perfect for these mini mince pies!

And making pastry is so easy with a pastry cutter! No messy fingers, lovely crumbly pastry. What’s not to love?!

If you’re hesitant because of leftover egg whites, there’s lots you can make! My personal favourite options by far are meringues or pavlova: both are delicious with gently whipped cream and piles of fresh berries!

If you’re not a huge fan of mincemeat, and so mince pies, you can use the same pastry (I do!) to make some delicious jam tarts too. I shared this recipe with you a little while ago here. Just top these with a wintery or festive bit of shortbread and dust with icing sugar once baked. Double yum!

My children and I have used this recipe to make mince pies for many years now. It has been really forgiving for them, because it’s such a lovely dough to work with. Even with rolling and re-rolling it, the dough remains beautiful and not tough once baked.

Wishing you lots of baking fun with this one, friends! 😊

Mini Mince Pies

5 from 1 vote
Recipe by MoversBakers Course: DessertCuisine: BritishDifficulty: Easy


Prep time




Baking time


Total time





Perfect for Christmas, mini mince pies are a shortcrust pastry recipe packed with delicious mincemeat.


  • 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour

  • 60 g (¼ cup + 3 tbsp) icing (powdered) sugar

  • 125 g (½ cup + 1 tbsp) unsalted butter, cubed and cold

  • 2 large eggs, yolks only

  • 2-4 tbsp ice (ie very very cold!) water

  • Your favourite mincemeat (homemade or store-bought)

  • Icing (powdered) sugar, for dusting (optional)


  • First, make your pastry dough. Combine flour and sugar in a large bowl. Add in unsalted butter and cut in using a knife or pastry cutter until your mixture resembles breadcrumbs. Tip in the egg yolks and combine. Bring your dough together, using a little ice cold water if you need a little extra liquid (see note below). Press your dough together to form a flat disc, wrap in cling film and pop in the fridge for an hour or so to chill.
  • Once you’re ready to start baking, preheat your oven to 180C/350F, then roll the dough out to about 2mm thick (see my note). Stamp out circles using a pastry cutter or the rim of a suitably sized glass, then gently ease into your mini muffin tin pan. Squeeze together and reroll scraps of dough as needed to fill your pan. I like to cut additional shapes to go on top of my mince pies. You can enclose your pie completely, or stamp out stars, snowflakes, hearts, or anything else you wish to top your mince pies with!
  • When you’ve done all your pastry shells, pop your pastry back in the fridge for another 30 minutes to chill your dough again, then fill them up with your mincemeat right to the top of the cases, pushing down gently to pack as much in as you can and level the top. Gently top your mince pies with the stamp/pastry topping you’ve chosen.
  • Bake your mince pies for 12-15 minutes until the pastry is golden and the filling is gently bubbling. Leave to cool and firm up a little in the tray, then transfer to a wire rack to cool completely. Dust with icing sugar if you wish.

Recipe Video


  • As your dough comes together, it should start to form large clumps in your bowl. If it doesn’t, gradually add a little (I add 1 tsp at a time) cold water until it does, then squeeze together using your hands.
  • I like to roll my pastry out quite thin because it means I can get more delicious mincemeat into my mince pies! You can make it thicker if you wish, but you will need to adjust your baking time accordingly too so your pastry is cooked through.
  • If you’re not a fan of mincemeat, you can substitute it with jam instead. Prepare, fill and bake in the same way, easy as… well, pie!

Leave a Comment

Your email address will not be published. Required fields are marked *