Why You’ll Love This Recipe

I love this recipe because it’s foolproof and incredibly quick to make. Using ready-rolled puff pastry saves so much time, and the result is a crisp, buttery pastry that pairs beautifully with the sweet, fruity filling. There’s no fiddly pastry cutting or chilling — just assemble, bake, and enjoy. They look festive, taste amazing, and make the kitchen smell like Christmas.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

320 g (11 oz) Puff pastry sheet, See notes
1 Egg
175 g (6 oz) Mincemeat, See notes
2 tbsp Caster sugar

Directions

1. I start by preheating the oven to 200°C (400°F) and lining a baking tray with parchment paper.

2. I unroll the puff pastry sheet and use a sharp knife to score it into 12 equal rectangles.

3. I lightly beat the egg and brush one half of each rectangle with the egg wash — this helps seal the edges later.

4. On the egg-washed side, I place a small spoonful of mincemeat, making sure not to overfill.

5. I fold the other half of the pastry over the filling to enclose it and press the edges gently with a fork to seal.

6. I brush the tops with more beaten egg and sprinkle with caster sugar for a golden, sparkly finish.

7. Finally, I bake them in the preheated oven for 10–15 minutes, or until puffed and golden brown.

8. I let them cool slightly before serving warm, dusted with a little extra sugar if I’m feeling festive.

Servings and Timing

This recipe makes 12 mince pies and takes about 10 minutes to prepare and 15 minutes to bake — ready in around 25 minutes total. Perfect for a quick festive bake when time is short.

Variations

 If I want a twist, I use apricot jam, cranberry sauce, or even chocolate spread instead of mincemeat. For a more traditional shape, I use a pastry cutter and a muffin tin to make round mince pies with a pastry star on top. A dusting of icing sugar or drizzle of glaze makes them look beautiful for serving at parties.

Storage/Reheating

These mince pies are best eaten fresh within 24 hours of baking when the pastry is at its crispest. If I need to store them, I keep them in an airtight container at room temperature for up to 2 days. To refresh them, I warm them in the oven for a few minutes or microwave them briefly to bring back that just-baked taste. They also freeze really well — I often freeze them unbaked, defrost them overnight, and bake fresh when I need them.

FAQs

Can I use shortcrust pastry instead of puff pastry?

Yes, shortcrust pastry works just as well and gives a more traditional mince pie texture.

What’s the best way to stop the filling from leaking?

I make sure to seal the edges with egg wash and press firmly with a fork to keep the mincemeat inside.

Can I make these ahead of time?

Absolutely, I prepare and freeze them unbaked, then bake straight from frozen when I’m ready.

Can I use homemade mincemeat?

Yes, homemade mincemeat makes these even more special — any variety works perfectly.

Can I make them smaller for bite-size treats?

Yes, I just cut the pastry into smaller squares and reduce the baking time slightly.

How do I know when they’re done?

They’re ready when the pastry is puffed, golden, and crisp to the touch.

Can I make them dairy-free?

Yes, I use dairy-free puff pastry and brush with a little milk or plant-based milk instead of egg.

Can I reheat them in the microwave?

Yes, a quick 10–15 seconds in the microwave will warm them nicely, though the pastry stays crisper if reheated in the oven.

Can I dust them with icing sugar instead of caster sugar?

Definitely — a sprinkle of icing sugar before serving gives them a lovely festive finish.

Conclusion

These Puff Pastry Mince Pies are the easiest festive bake I know — simple, quick, and absolutely delicious. I love how golden and flaky they turn out, and that sweet mincemeat filling is pure Christmas comfort. With just four ingredients and minimal effort, they’re perfect for last-minute guests, holiday gatherings, or a cozy night in with a warm drink. Every bite tastes like the holidays!