Posted in Food and Drink, Home, Seasonal Content

Blogmas 2018 – Christmas Baking – Mince Pies

I do a little Christmas baking every year, I have shared a couple of my recipes this month, though there’s one essential I haven’t shared yet, and that is of course Mince Pies!!


A Christmas classic if ever there was one! You can do this simply and easily, using a jar of mincemeat (not meat), and some premade pastry, or make it entirely from scratch! While I usually go for the first option (still counts!) here you will find how to make everything yourself!

Homemade Mince Pies

Usually I buy pre-made pastry (from the fridge or freezer section) because pastry is a bit of a faff and quite hit-or-miss to make properly – though here is an easy recipe just in case you fancy making your own from scratch –

Christmas Baking


  • 275g Plain Flour and some for flouring surfaces/rolling pin
  • 200g Unsalted Butter and a little to grease your baking tin
  • 100g Caster Sugar
  • 2 Large Eggs (beaten)
  • 1 Jar of Mincemeat (see below for how to make your own!)

How to make them:

  1. Place flour and butter in a bowl and rub together until it’s all crumbly
  2. Add sugar and about half the beaten egg, and mix together
  3. Tip out onto a lightly floured surface and fold until the pastry comes together, careful not to over work
  4. Wrap the pastry in cling film and chill for 10 mins
  5. Heat oven to 200C/180C fan/gas mark 4
  6. Roll out the pastry to 3mm thick.
  7. Using a round cutter (about 8cm), cut out 12 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each.
  8. Brush the edge of each pie with a little beaten egg.
  9. Re-roll out the pastry to cut 6cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with caster sugar, then make a small cut in the tops
  10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

I actually top my mince pies with stars, but the principle is the same!

For super easy festive shortbread click here!
To make your own mincemeat:
  • 75g bramley apple (don’t need to peel)
  • Tsp almond slivers
  • Tsp mixed spice
  • 4 tablespoons brandy
  • 50g shredded suet
  • 150g Mixed fruit (raisins, Saltanas, Currants)
  • 50g Mixed peel
  • 75g soft dark brown sugar
  • Zest and juice of orange
  • Zest and juice lemon

Soak the raisins and currants in the brandy and fruit juice for 1 hr until plumped up, then drain and set the liquid aside. Mix all the ingredients together in the order given, then pour in the liquid when everything else is well mixed. Spoon and press into a sterilised jar, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Do you do any Christmas baking? Let me know in the comments! Or tag me in a post on social media – my links are all below!

Thank you for reading The Craft Room and Beyond
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