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Puff pastry mince pies on a wooden board.
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5 from 8 votes

Easy Puff Pastry Mince Pies

Easy puff pastry mince pies made with shop-bought buttery puff pastry and sweet mincemeat! The perfect Christmas bake.
Course Baking, Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 196kcal
Author Beth Sachs

Equipment

  • 12 Hole Bun Tin
  • Pastry Brush
  • 7.5cm Cookie Cutter
  • Star Cookie Cutter

Ingredients

  • 375 g Puff Pastry Sheet ready-rolled
  • 12 teaspoon Mincemeat
  • 1 Egg beaten
  • 1 tablespoon Demerara Sugar

Instructions

  • Preheat the oven to 200°c (180fan/ Gas 6/ 400F).
  • Lay the puff pastry sheet on your work surface and stamp out 12 circles using a 7.5cm fluted cutter. Place the pastry circles into the 12 holes of the bun tin (see expert tips below).
    375 g Puff Pastry Sheet
  • Fill each pastry case with 1 teaspoon of mincemeat.
    12 teaspoon Mincemeat
  • Using a small star cutter (or small round cutter) cut out 12 shapes with the remaining pastry and lay on top of each mince pie.
  • Using a pastry brush, glaze the top of each mince pie with beaten egg and sprinkle with demerara sugar.
    1 Egg, 1 tablespoon Demerara Sugar
  • Bake for 10-15 minutes until golden brown. Allow them to cool in the tin for 10 minutes, then run a dinner knife gently around the edge of each mince pie. Cool for a further 10 minutes before gently removing the mince pies from the tin (I use a teaspoon to pop them out). Place on a wire rack to cool further.

Notes

Expert Tips:
  • To make sure your mince pies don’t get stuck to the tin, place strips of baking paper into each hole of the bun tin (make sure the baking paper is overhanging the edges), before lining each hole with the pastry. Once cool, lift the mince pies out using the overhanging baking paper.
  • Don’t overfill the mince pies as this will make the mincemeat bubble over the edge of the pastry.
 
Variations:
  • Don't like mincemeat? Make a puff pastry jam tarts instead.
  • Add a handful of chopped walnuts to give the mince pies some crunch.
  • Stir in orange zest to shop-bought mincemeat for more flavour.
  • Make them vegan by using vegan puff pastry, vegetarian mincemeat, and glazing them with apricot jam instead of egg.
  • Dust with icing sugar once cool.
 
Storage:
Store - The baked mince pies will keep in an airtight container for up to 3 days.
Reheat - You can eat mince pies at room temperature, but if you prefer to eat them warm, return the pies to a hot oven or air fryer for 5 minutes.
Freeze - It's best to freeze the mince pies unbaked. Place the tin of unbaked mince pies in your freezer. After an hour place the mince pies in a freezer bag and freeze them for up to 3 months. The puff pastry mince pies can be baked from frozen, although you may need to add a few minutes to the cooking time.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
 
Nutrition Facts
Easy Puff Pastry Mince Pies
Amount per Serving
Calories
196
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
14
mg
5
%
Sodium
 
111
mg
5
%
Potassium
 
24
mg
1
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
20
IU
0
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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