5 from 1 vote
Mini Mince Pies

These cute little mince pies will be the hit of any holiday gathering! 

Servings: 18 mini pies
Helen's Shortcrust
  • 1 1/2 cups flour
  • pinch of salt
  • 3/4 cup butter cold, cubed
  • 1/2 cup powdered sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
Mince Filling
  • 1 cup raisins
  • 1 cup golden raisins
  • 1 cup currants
  • 1 large apple peeled, cored and grated
  • zest of one lemon
  • zest of one orange
  • 3/4 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2/3 cup pecan pieces chopped
  • 2 1/2 tbsp melted butter
  • 1/4 cup brandy
  • 1/4 cup mixed candied peel
Make Mince Filling
  1. Peel, core and grate apple. Chop nuts. 

  2. Combine all Mince ingredients in a mixing bowl and stir. Store in covered bowl in the fridge until you're ready to bake your pies. 

Make Helen's Shortcrust
  1. Sift together flour and salt. 

  2. Cut cold butter into cubes, then rub into flour until it's small crumbs. 

  3. Stir in powdered sugar, vanilla extract, and egg yolks to make a dough. 

  4. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes. 

Make the Pies
  1. Preheat oven to 400F. Roll out dough to 1/8 inch thick. Use a cookie or biscuit cutter to cut rounds out of the dough. I used a fluted scone cutter but you can also use a plain one. Save the scraps. 

  2. Press dough into muffin tin. Prick the bottom of the dough a couple times with a fork.  

  3. Then fill with mince. I put 1 tsp of mince in my mini mince pies and they overflowed a bit. Fill about 3/4 of the way full.

  4. Re-roll the dough and cut out shapes to place on the tops of your pies. Then, sprinkle sugar over the top. 

  5. Bake 18-22 minutes at 400F. Keep an eye on them so they don't get too brown. Let cool on a wire rack. 

Recipe Notes

Thanks to Helen for her shortcrust recipe!