Mincemeat Hand Pies
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These 4-ingredient mincemeat hand pies feature shortcrust pastry, jarred mincemeat, egg wash, and a sprinkling of sweet, crunchy Demerara sugar. A simple and festive recipe inspired by traditional British mince pies. Serve warm or at room temperature, accompanied by brandy butter, whipped cream, or a big scoop of vanilla ice cream!
What Inspired These Mincemeat Hand Pies?
With a flaky pastry casing with a boozy, dried fruit filling baked in the middle, mince pies are a staple of British Christmastime. Like trifles and yule logs and Christmas puddings, mince pies are readily available at most UK supermarkets and bakeries throughout the festive period, and quickly became a staple of my “festive season” shopping after I moved from New York to London to attend pastry school in 2019.
This recipe draws inspiration from traditional mince pies, but simplifies the process by using just four ingredients: store-bought shortcrust pastry, jarred mincemeat, egg wash, and Demerara sugar. Baked until deeply golden brown, these adorable handheld treats come together in about an hour, with no special mince pie tin required! (As a bonus, the leftovers are easily portable and perfect for on-the-go snacking.) And while I’ve decorated mine with pastry stars, you can easily substitute trees, snowflakes, or other festive shapes.
Key Ingredients
- Shortcrust Pastry – You’ll need two sheets of shortcrust pastry (or store-bought pie crust) each trimmed to about 9 x 12 inches in size. If you’re feeling ambitious, you can also make your own pastry from scratch, but I prefer to start with store-bought pastry for convenience. If using frozen pastry, allow time for it to thaw before baking.
- Mincemeat – Mincemeat is a chutney-like filling made from a mixture of dried and fresh fruits, spices, suet, and sugar, plus brandy or other spirits like whisky or rum. Popular in Britain during the Christmas season, mincemeat is most commonly used in mince pies but can also be added to other baked goods like cakes, tarts, or mince pie cookies. (While mincemeat originally included minced meat, the contemporary version does not, although may or may not be vegetarian—many recipes include beef suet for added flavor and moisture, so read the label carefully.) For an easy shortcut, I developed this recipe with jarred mincemeat. If you’re not in the UK you can find mincemeat on Amazon, in the international aisle at some supermarkets, or at British shops like Myers of Keswick in NYC.
- Egg – A coat of beaten egg gives the pastries their golden brown color. You can use the whole egg, or brush with the yolk only for a deeper shade of brown. If using just the yolk, save the white to make peppermint meringue kisses!
- Demerara Sugar – I’ve sprinkled my hand pies with Demerara sugar for sweetness and crunch. You can substitute Sugar in the Raw; sprinkles the pies with sanding sugar; or omit the sugar altogether if you prefer less sweetness.
Mincemeat Hand Pies
- Total Time1 hour
- Yield8 3 1/2-inch hand pies 1x
4-ingredient mincemeat hand pies made with shortcrust pastry, jarred mincemeat, and egg wash, plus a sprinkling of crunchy Demerara sugar on top.
Ingredients
2 sheets shortcrust pastry or pie crust, each about 9 x 12 inches in size
225 grams mincemeat (8 ounces; about 1 1/3 cups)
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 350° F (176° C). Line a half-sheet rimmed baking tray with parchment or a silicone mat.
Unroll 1 sheet of pastry on a silicone rolling mat or lightly floured work surface.
With a 3 1/2-inch round cutter, cut the pastry into discs, re-rolling the scraps as necessary. When finished, you should have 16 discs total. (If you still have some pastry remaining, you can cut a few more pieces. You’ll need 2 for each additional pie you want to make.)
Re-roll scraps. With a 2-inch star or other decorative cutter, cut a star for each pastry.
Arrange half of the discs on prepared tray.
Spoon 2-3 heaping teaspoons of mincemeat into the center of each disc, allowing a 1/2-inch border around the edge.
With a pastry brush, brush a thin strip of beaten egg around the outer edge of each disc.
Top with a second disc, then use your fingertips to seal the edges.
Crimp the edges of each pie with a fork.
With a pastry brush, apply a thin layer of egg wash to the tops of the pies
Place a star on top of each pie, pressing down gently to secure it to the pastry. Brush with egg wash.
Sprinkle generously with Demerara sugar.
Bake in preheated oven for 30 minutes, or until deeply golden brown.
With a metal spatula, transfer hand pies to a wire rack to cool. Serve warm or at room temperature, accompanied by brandy butter or vanilla ice cream.
Store leftover pies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Turnovers and Hand Pies
- Method: Oven
- Cuisine: British
Make-Ahead and Storage Suggestions
I recommend baking these hand pies on the day you plan to enjoy them, but leftovers will keep well in an airtight container at room temperature for about three days. Eat leftovers cold or at room temperature, or microwave for about 30 seconds.
To freeze: Layer mincemeat hand pies between sheets of parchment or wax paper and frozen in an airtight container for up to three months. Thaw at room temperature. Enjoy cold, or rewarm in a 350° F (176° C) oven for about 10 minutes.
Other Festive British Recipes You Might Enjoy
Brandy Butter
Miniature Christmas Puddings
Cranberry Scones
Bara Brith
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
