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Mince Pies

Published: Updated:

2 Reviews

Total Time
1h 20m
Prep Time
Bake Time
Serves 6
Serves 6

About the bake

These luxury mince pies packed full of flavour were featured on the second series of Baking Mad with Eric Lanlard on Channel 4. If you fancy taking your mince pie up a level, top with sliced almonds, or sprinkle some of a baked pastry case on top to create a lovely crumble. 

16 ingredients8 steps


    1. Step 1

      For the mincemeat: In a large bowl put all the dry fruits and spices together and mix well.

    2. Step 2

      In a small saucepan heat up the amaretto, vanilla extract, sugar and zests until the sugar has dissolved. Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised Kilner jar and leave to infuse for at least 48 hours before using.

    3. Step 3

      Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.

    4. Step 4

      Fill them generously with the mincemeat.

    5. Step 5

      Pre-heat the oven to 180°C (fan 160°C, gas mark 4).

    6. Step 6

      Roll out the puff pastry, brush with the egg yolk, sprinkle with Demerara sugar and cut using a star cutter.

    7. Step 7

      Place the stars on top of the mincemeat and transfer the mince pies to a baking tray and bake for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.

    8. Step 8

      Remove from the oven and leave to rest for 5 minutes.


    • For the Mincemeat

      • 250gSultanas 
      • 250gGlacé cherries (halved) 
      • 250gRaisins 
      • 100gMixed peel 
      • 250gBillington's Unrefined Dark Muscovado Sugar 
      • 250mlAmaretto liqueur 
      • 1 tspCinnamon 
      • 1 tspNutmeg 
      • 1 tspMixed spice 
      • 1Orange(s) (zest only, finely grated) 
      • 1Lemon (zest only, finely grated) 
      • 1 tspNielsen-Massey Vanilla Extract 
    • For the Pastry

      • 450gShortcrust pastry 
      • 250gPuff pastry 
      • 1Large free range egg yolk(s) 
      • 3 tbspBillington's unrefined demerara sugar 


    • Small saucepan
    • Kilner jar
    • Rolling pin
    • 6 tartlet cases
    • Pastry brush

    2 Baker Ratings

    We make these every year now. Hands down best recipe and everyone always asks for seconds. Great to give as gifts too

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    0 bakers loved this!

    The most amazing mince pies ever. Made them
    before Christmas and they were eaten as soon as they were cool
    Tartlet cases a good idea

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