Judith’s Mince Pies

Mince Pies baked with love

Judith’s Mince Pies

This pastry is so rich and crumbly and makes the most melt in the mouth mince pies. Our friend Judith gave us the recipe – her mince pies are award-winning and she kindly shared her pastry recipe – add an egg to it if you like!

TIP: Let the pastry rest in the fridge overnight then work it in the morning for best texture. It’s not an easy task – but worth it.

Prep Time: 15 minutes (with a mixer)

Cooking time: 10 – 15 minutes


For the pastry:

  • 12oz salted butter
  • 1 free-range egg (medium) -optional
  • 2 heaped tablespoons icing sugar
  • 1lb plain flour
  • Pinch of salt (optional)

For the filing

  • 1 jar mincemeat
  • Egg and milk wash – (to stick lids on and glaze top


  1. For the pastry add all ingredients to a mixer and blend until all ingredients are mixed together.
  2. Let the pastry rest overnight if possible – or keep very cold before rolling out
  3. Roll pastry out and use a cutter to create pie bases and lids.
  4. Fill a non-stick bun tray (or mini muffin tray) with bases
  5. Add filling, then brush edges of pastry with egg wash
  6. Top with a lid and press down. Brush the top with egg wash
  7. Insert a hole or design to allow steam out
  8. Bake in an oven 190 degrees for 10-15 minutes.
  9. When cooled, remove from tin and dust with icing sugar
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