Mince pies three ways

Frangipane, crumble or classic topping - you decide, either way they will not last long!

Makes approximately 24Prep: 25 minutesCook: 20-25 minutes


500g ready-rolled shortcrust pastry600g mincemeat (shop bought or see recipe below)

Classic topping:

Egg or milk wash

Frangipane topping:

1 medium egg25g icing sugar25g caster sugar50g salted butter, softened50g ground almonds2 tsp Kirsch or dark rum

Crumble topping:

50g plain flour40g cold salted butter, cubed25g demerara sugar

To serve: Pre-made brandy butter


  • Preheat the oven to 180C/gas 4, lightly grease two 12-hole bun tins.

  • Roll the pastry out on a lightly floured work surface to about 5mm thick and use an 8cm round cutter to cut out twenty-four 8cm circles. Wrap up any leftover pastry to cut out lids for the classic toppings, or chill or freeze for use another time.

  • Place a pastry circle in the base of each hole pressing in gently. Add a heaped teaspoon of the mincemeat to each. If making classic tops place a pastry lid on top, brush with water, egg or milk wash and press gently over the filling ensuring the sides are stuck down to the pastry bases. Make a couple of small slits with a knife or prick with a fork, glaze with egg or milk if liked.

  • For the frangipane topping: Beat egg, icing sugar, caster sugar, butter, ground almonds, and Kirsch in a bowl until smooth then drop spoonfuls of the mixture onto the mincemeat before baking.

  • For the crumble topping: Put the flour and butter in a bowl, rub together with your fingertips until mixture resembles fine breadcrumbs then stir in the sugar. Top the mincemeat with a couple of spoonfuls of the crumble mixture before baking.

  • Bake for oven for 20-25 minutes. Allow to cool to room temperature if serving warm, or leave to cool completely on a wire rack. Serve with brandy butter if liked.


Freeze the uncooked mincemeat tarts in the bun tins. When frozen, turn out into freezer bags or a freezer proof container and return to the freezer.

If using store-bought or Lisa’s mince recipe, make it extra special by adding any of the following: a splash of Amaretto, whisky or brandy, chopped nuts or orange zest.

Lisa’s Mincemeat

Prep: 15 minutes, plus cooling time


500g currants500g raisins500g peeled and cored cooking apples1-2 tbsp brandy1 tsp mixed spice½ tsp ground cinnamon500g sultanas500g soft brown sugar500g shredded suet1 orange, zest and juice


  • Preheat the oven to 160C/gas 3.

  • Put 7 clean jars on a baking tray and place in the oven to sterilise for at least 5 minutes.

  • Put the currants, raisins, apples, brandy, mixed spice and cinnamon in a food processor or blender and blitz until mixed, but still chunky.

  • Put the sultanas, sugar and suet in a bowl and mix together. Add in the processed mixture and stir until mixed.

  • Spoon the mincemeat into the sterilised jars, leaving 1 cm ‘breathing space’ at the top. Cover with a waxed disc and a circle of cellophane before sealing. Put the jars in a dark, cool place to store until you are ready to make mince pies.

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