Mary Berry Mince Pies Recipe

These Mary Berry style mince pies are everything you want in a classic Christmas bake: crisp, buttery sweet shortcrust with a juicy, warmly spiced mincemeat centre. They are simple to make, but they look beautifully festive, especially with star lids and a snowy dusting of icing sugar. Expect a delicate, crumbly pastry and a rich filling with a bright little lift from citrus. Difficulty is easy, and total time is about 1 hour 10 minutes, including a short chill.

Ingredients

For the sweet shortcrust pastry

• 200g plain flour
• 25g icing sugar
• 100g unsalted butter, cold and cubed
• 1 large egg yolk
• 1 to 2 tbsp cold water, as needed
• Butter, for greasing the tin

For the filling

• 300g good-quality mincemeat
• 1 tsp finely grated orange zest (optional, but lovely)
• 1 tbsp brandy or rum (optional)

To finish

• 1 egg, beaten (for glazing)
• Icing sugar, for dusting

How to Make Mary Berry Mince Pies

Oven preparation

• 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 cook evenly and colour nicely.
• Grease the tin: Lightly butter a 12-hole muffin tin (or bun tin), getting right into the corners to help the pastry release cleanly.

Mixing and chilling the pastry

• Combine the dry ingredients: Add the flour and icing sugar to a mixing bowl and stir to combine.
• Rub in the butter: Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. Work lightly so the butter stays cool.
• Bring the dough together: Mix in the egg yolk, then add 1 tablespoon cold water. Stir and squeeze gently. Add a little more water only if needed, just until the dough comes together.
• Chill: Flatten the pastry into a disc, wrap, and chill for 15 minutes. This makes it easier to roll and helps prevent shrinkage.

Rolling, filling, and assembling

• Roll out the pastry: Lightly flour your work surface and roll the chilled pastry to about 3mm thick.
• Cut the bases: Cut 12 circles large enough to line the muffin tin holes (about 8 to 9cm, depending on your tin). Press each round gently into the tin.
• Mix the filling: Stir the mincemeat with orange zest and brandy if using. This is optional, but it gives a fresher, more fragrant flavour.
• Fill the cases: Spoon mincemeat into each pastry case. Aim for about 1 heaped teaspoon per pie. Leave a little space so it does not bubble over.
• Add the lids: Cut 12 lids (stars look especially pretty, or use smaller circles). Place on top, then brush the lids lightly with beaten egg.

Baking and cooling

• Bake: Bake for 15 to 18 minutes, until the pastry is golden and the filling is bubbling gently at the edges.
• Cool briefly in the tin: Leave the pies in the tin for 5 minutes. This helps them firm up so they do not crumble when you lift them out.
• Cool fully: Transfer to a wire rack to cool completely, or serve warm if you prefer.

Finishing and serving

• Dust with icing sugar: Just before serving, dust generously with icing sugar so they look properly snowy.
• Serve: Enjoy warm or at room temperature. For an extra treat, add a spoon of brandy butter or lightly whipped cream.

Tips

Why is my pastry shrinking in the tin?

Shrinkage usually comes from pastry that is too warm or stretched when you press it into the tin. Chill the dough before rolling, handle it lightly, and avoid tugging it up the sides. If your kitchen is warm, pop the lined tin in the fridge for 10 minutes before filling.

How do I stop mince pies getting soggy bottoms?

Two things help most: bake on the middle shelf in a properly preheated oven, and do not overfill the cases. If your mincemeat is very loose, stir it well first. You can also sprinkle a tiny pinch of ground almonds into each case before adding mincemeat to absorb excess moisture.

Can I use shop-bought pastry and still get great results?

Yes. Ready-rolled sweet shortcrust makes mince pies fast and stress-free. Let it sit at room temperature for a few minutes so it does not crack when you cut and press it into the tin.

How do I get neat lids that brown evenly?

Roll the pastry to an even thickness and cut lids with a sharp cutter for clean edges. Brush lightly with beaten egg (not too much, or it can drip and glue the pies to the tin). If your oven runs hot, turn the tray around halfway through baking for even colour.

Serving Suggestions

• Warm with brandy butter or clotted cream
• With lightly whipped cream and a little orange zest on top
• Alongside a mug of tea, coffee, or mulled wine
• As part of a Christmas dessert board with shortbread and fruit

Storage

Room temperature

Store in an airtight tin for up to 4 days. If your kitchen is very warm, keep them somewhere cool and out of direct sunlight.

Refrigerator

You can refrigerate them for up to 1 week, but the pastry will soften slightly. Bring to room temperature before serving, or warm in a low oven for 5 to 8 minutes to crisp them up again.

Freezing

Freeze baked mince pies (without icing sugar) for up to 3 months. Cool completely, freeze in a single layer until firm, then pack into a freezer bag or container. Defrost at room temperature and warm in a 160°C fan oven for 8 to 10 minutes. Dust with icing sugar just before serving.

Nutrition

• Calories: 235 kcal
• Carbohydrates: 29g
• Protein: 3g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 95mg

Nutrition values are estimates and will vary depending on the mincemeat and exact ingredients used.

FAQs