Mince Pies

15 - 20 mins Cook
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Some say it’s not the festive season until you’ve had your first mince pie, and we definitely agree! These mince pies are so easy to make and taste absolutely delicious!

Enjoy and share your creations with us by tagging us on social media using #GemBakes. Find us on InstagramFacebook and Youtube!

Mince Pies

Mince Pies

prep time
cooking time
15 - 20 mins


  • large mixing bowl

  • medium bowl

  • bun tin

  • rounded pastry cutter

  • wire rack


  • For Mincemeat:

  • 100g Gem Gourmet Currants

  • 100g Gem Gourmet Sultanas

  • 50g Gem Gourmet Raisins

  • 1 Bramley Apple, Grated

  • 50g Mixed Peel

  • Zest & Juice of a Lemon and an Orange

  • 3 tbsp Brandy

  • 1 Tsp Mixed Spice

  • 1 Tsp Cinnamon

  • 125g Gem Soft Dark Brown Sugar

  • 150g Suet

  • For the Pastry

  • 380g Gem Plain Flour

  • 260g Butter, Softened

  • 125g Gem Caster Sugar

  • 2 Eggs, 1 Beaten

  • Gem Demerara Sugar for Sprinkling

  • A Splash of milk


The night before baking, put all of the mincemeat ingredients into a large mixing bowl and mix together thoroughly. Cover with clingfilm and chill in the fridge overnight.
To make the pastry, in a medium bowl rub the butter and flour together until a crumbly consistency is achieved.
Add in the caster sugar and beaten egg. Mix to combine.
Next, turn the dough out on a floured surface and knead gently until its smooth. Roll into a puck shape and wrap in clingfilm. Chill in the fridge for 30 minutes.
Preheat oven to 200°C and grease and line a bun tin.
Once the dough has rested, roll it out to approx. 3mm thick. Cut out 12 circles that a slightly wider than the width of the bun tin circles. Place into the great and lined tin and gently press the sides in. Spoon in some mincemeat and brush the top of the pasty base with egg wash.
Cut out 12 smaller circles from the pastry for lids. Place them on top and crimp with a fork to seal. Prick the top of the pies with a knife so the steam can escape in the oven.
Give the tops a brush with egg wash and sprinkle some demerara sugar on top.
Bake for 15 - 20 minutes until they start turning golden brown.
Cool in the tray for 10 minutes before transferring to a wire rack.
Serve with whipped cream & enjoy!


Store any leftover mincemeat in a mason jar with a seal for when you're making your next batch!

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