Homemade Christmas Mince Pies Leave a comment

With the festive season just around the corner, what better way to get into the festive spirit than with some delicious homemade Christmas Mince Pies. I’ve never made my own, but this recipe from Sam Docherty looks both yummy and easy to make, thanks Sam!



  • 1 Cup Fruit mince
  • 1 Roll shortcrust pastry / batch homemade pastry (see recipe below
  • Water
  • Egg wash for brushing pies
  • Flour for rolling out pastry
  • Icing sugar / castor sugar for dusting



  • Preheat your oven to 180 deg Celsius
  • Grease/ spray your muffin tin
  • Sprinkle your counter with flour and roll out your pastry to approximately 5mm thickness
  • Using a round cutter slightly bigger than your muffin tin holes cut out your circles. 2 per pie.
    You will get 24 out of this recipe
  • Press a pastry circle into each muffin tin hole and gently stretch it up the sides to form a small cup
  • Fill each one with the fruit mix. Half a tablespoon is a good amount but you can use more if you prefer
  • Using your finger dip it into the water and run your finger around the edge of each pie cup to just wet the pastry.  This is to seal the lid onto it
  • Cover each filled cup with a  pastry circle and gently press the sides down to attach to the cup below
  • Prick a small hole into each one to allow steam to escape
  • Brush each pie with the egg wash
  • Bake on 180 for 12-15 min or until golden brown
  • Remove from oven and allow to cool on a wire rack
  • Once cooled down dust with castor sugar or icing sugar.


Shortcrust pastry recipe for those wanting to make there own pastry:


  • 1 1/2 (250g) Cups cake flour
  • 125g butter, chilled and cut into blocks
  • 1/3 Cup Castor sugar
  • 1 egg yolk
  • 1 tablespoons cold water


  • Using your fingertips combine the flour, butter and sugar until mixture resembles fine breadcrumbs
  • Add the yolk and water and press together to form a dough
  • Turn pastry onto a lightly floured surface and knead until smooth
  • Shape into a flattened ball and wrap with clingwrap.
  • Chill in the fridge for 30min

For more sweet treats for any occasion contact Sam Docherty
Chocoholic and the Sweet Tooth
Tel: 0762473944

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