Delia Smith Mince Pies Recipe

These classic British mince pies are everything you want in a festive bake: crisp, buttery shortcrust pastry with a generously spiced mincemeat centre that turns glossy and jammy in the oven. They are straightforward to make with a muffin tin and a rolling pin, so even beginner bakers can get neat, bakery-style results. Expect a lightly golden, flaky bite with warm citrus and Christmas spice in every mouthful. Total time is about 1 hour 15 minutes, including a short chill for the pastry.

Ingredients

For the shortcrust pastry

• 225g plain flour, plus extra for dusting
• 150g unsalted butter, cold and diced
• 25g icing sugar
• Pinch of fine salt
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the filling

• 350g good-quality mincemeat
• 1 small apple, peeled and grated (optional but lovely for freshness)
• 1 to 2 tbsp brandy (or orange juice), optional

To finish

• A little butter or baking spray, for greasing
• 1 large egg, beaten
• 1 tbsp milk
• 1 tbsp demerara or caster sugar, for sprinkling
• Icing sugar, for dusting

How to Make Mince Pies

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pies bake evenly and the pastry colours nicely.
• Grease your tin: Lightly grease a 12-hole muffin tin. This matters more than you think because any bubbled mincemeat can glue the pastry to the pan.
• Make the pastry: Tip the flour, icing sugar, and salt into a mixing bowl. Add the cold diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. If you prefer, pulse in a food processor, but stop before it warms up.
• Bring the dough together: Add the egg yolk, then trickle in 2 tablespoons of cold water and stir with a table knife. Add a little more water only if you need it. You want a soft dough that comes together cleanly without feeling sticky.
• Chill: Shape the dough into a flat disc, wrap well, and chill for 30 minutes. This firms the butter, which is what gives you that crisp, flaky finish.
• Mix the filling: While the pastry chills, stir the mincemeat with the grated apple and brandy (or orange juice) if using. This loosens the mixture slightly and boosts the flavour.
• Roll and cut: On a lightly floured surface, roll the chilled pastry to about 3mm thick. Cut 12 rounds to line the tin (use a cutter a little larger than the holes), then cut 12 stars or smaller rounds for the lids. If the pastry starts to feel soft, slide it onto a tray and chill for 10 minutes.
• Line the tin: Press the larger rounds into the muffin holes. Aim for a neat fit without stretching the pastry too much, as stretching can cause shrinkage in the oven.
• Fill: Spoon mincemeat into each case, filling them about two-thirds full. Leaving space prevents overflow and keeps the lids crisp.
• Top and glaze: Add your pastry stars or lids. Beat the egg with the milk, then brush a little over the tops. Sprinkle with demerara or caster sugar for a delicate crunch.
• Bake: Bake for 18 to 22 minutes, until the pastry is golden and the filling is bubbling gently. If one side of your oven runs hot, rotate the tin after 12 minutes.
• Cool: Leave the pies in the tin for 10 minutes, then carefully lift them out and transfer to a wire rack. Cooling slightly helps the filling settle so the pies come out cleanly.
• Finish and serve: Dust with icing sugar just before serving. They are wonderful warm, but they also keep their crunch at room temperature.

Tips

Why is my pastry tough instead of crisp?

Pastry turns tough when it is overworked or warmed up too much. Keep the butter cold, use a light touch when bringing the dough together, and chill before rolling and baking.

How do I stop mince pies leaking and sticking to the tin?

Do not overfill the cases, and grease the tin properly. If mincemeat does bubble over, let the pies cool for 10 minutes before removing so the sugary spill can firm up rather than tearing the pastry.

Why did my pastry shrink in the oven?

Shrinkage usually comes from stretching the pastry as you press it into the tin or skipping the chill. Ease the pastry in gently and always give it that 30-minute rest in the fridge.

How do I get neat, defined star tops?

Cut stars from well-chilled pastry, then chill them again on a plate for 5 to 10 minutes before topping the pies. Cold shapes hold their edges much better in the oven.

Serving Suggestions

• Serve warm with a spoonful of brandy butter or clotted cream.
• Pair with a mug of tea, mulled wine, or hot chocolate.
• Dust with icing sugar right before serving for a snowy finish.
• Add a little extra orange zest over the top for a fresher lift.

Storage

Room temperature

Store cooled mince pies in an airtight container for up to 4 days. If you want to keep them crisp, line the container with kitchen paper and avoid stacking while still warm.

Refrigerator

You can refrigerate them for up to 6 days, but the pastry will soften slightly. Bring to room temperature or warm in a low oven (about 160°C) for 6 to 8 minutes to refresh.

Freezing

Freeze baked, cooled mince pies for up to 3 months. Wrap individually, then place in a freezer bag or container. Thaw at room temperature and warm in the oven at 160°C for 8 to 10 minutes for the best texture.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 41g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 120mg

Disclaimer: Nutrition values are estimates and will vary depending on the mincemeat and brands used.

FAQs

Classic Delia-Style Mince Pies

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

pies

Prep time

25

minutes

Cooking time

20

minutes

Total time

75

minutes

Calories

320

kcal

45

minutes

Crisp, buttery shortcrust mince pies with a rich, fruity mincemeat filling. Easy to shape in a muffin tin, golden on top, and perfect served warm with a dusting of icing sugar.

Ingredients

• For the shortcrust pastry

• 225g plain flour, plus extra for dusting

• 150g unsalted butter, cold and diced

• 25g icing sugar

• Pinch of fine salt

• 1 large egg yolk

• 2–3 tbsp cold water

• For the filling

• 350g good-quality mincemeat

• 1 small apple, peeled and grated (optional)

• 1–2 tbsp brandy or orange juice (optional)

• To finish

• 1 large egg, beaten (for egg wash)

• 1 tbsp milk (for egg wash)

• 1 tbsp demerara or caster sugar (for sprinkling)

• Icing sugar, for dusting

• A little butter or baking spray, for greasing the tin

Directions

• Preheat the oven to 200°C (180°C fan). Lightly grease a 12-hole muffin tin.
• Make the pastry: rub the cold butter into the flour, icing sugar, and salt until it looks like fine breadcrumbs (or use a food processor in short pulses).
• Add the egg yolk and enough cold water to bring the dough together. Shape into a disc, wrap, and chill for 30 minutes.
• Mix the filling: stir the mincemeat with grated apple and brandy/orange juice, if using.
• Roll out the chilled pastry on a lightly floured surface. Cut 12 rounds for the bases and 12 stars (or smaller rounds) for the lids.
• Line the muffin tin with the base rounds. Spoon in mincemeat, filling each case about 2/3 full.
• Top each pie with a star or lid. Brush lightly with egg wash and sprinkle with sugar.
• Bake for 18–22 minutes until golden and crisp. Cool in the tin for 10 minutes before lifting out.
• Dust with icing sugar and serve warm or at room temperature.

Notes

• Keep everything cold for the flakiest pastry, especially the butter and water.
• Do not overfill the cases or the mincemeat will bubble over and stick.
• If the pastry feels soft while rolling, pop it back in the fridge for 10 minutes.
• Mince pies freeze beautifully once baked and fully cooled.