James Martin Mince Pies

These James Martin mince pies are crisp, buttery, and generously filled with rich spiced mincemeat. The pastry is short and tender, while the filling stays soft and fragrant with citrus and dried fruit. This is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, they take about 1 hour including chilling and baking.

Ingredients

For the pastry

• 225g plain flour
• 100g cold unsalted butter, diced
• 25g icing sugar
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the filling

• 300g good quality mincemeat
• 1 tbsp brandy or orange juice
• 1 tsp orange zest

To finish

• Icing sugar, for dusting
• Butter, for greasing the tin

How to Make James Martin Mince Pies

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pies bake evenly and colour nicely.
• Make the pastry: Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to bring it together into a soft dough.
• Chill the dough: Shape the pastry into a disc, wrap, and chill for 20 minutes. This helps keep the pastry short and prevents shrinkage.
• Prepare the filling: Mix the mincemeat with the brandy or orange juice and orange zest. Set aside while you roll the pastry.
• Roll and line: Roll out the pastry on a lightly floured surface. Cut out rounds and line a greased 12 hole mince pie tin.
• Fill and top: Spoon the mincemeat into each case. Cut smaller rounds or stars for the lids and place them on top, pressing lightly to seal.
• Bake: Bake for 18 to 22 minutes until the pastry is golden and crisp.
• Cool and finish: Leave to cool in the tin for 5 minutes, then lift onto a wire rack. Dust with icing sugar before serving.

Tips

How do I stop soggy bottoms?

Use a dark metal tin and avoid overfilling the pies. Chilling the pastry before baking also helps keep the base crisp.

Can I make the pastry ahead of time?

Yes, the pastry can be made a day in advance and kept wrapped in the fridge until needed.

What if my pastry cracks when rolling?

Let it sit at room temperature for a few minutes, then gently bring it back together with your hands.

Serving Suggestions

• Serve warm with brandy butter or clotted cream
• Enjoy with a cup of tea or mulled wine
• Dust generously with icing sugar just before serving

Storage

Room temperature

Keep in an airtight tin for up to 3 days.

Refrigerator

Store for up to 5 days and bring back to room temperature before serving.

Freezing

Freeze baked mince pies for up to 3 months. Defrost fully and reheat briefly in a low oven.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs

James Martin Mince Pies

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic James Martin mince pies with buttery shortcrust pastry and a rich spiced mincemeat filling. Perfect for Christmas baking and festive gatherings.

Ingredients

• 225g plain flour

• 100g unsalted butter, cold and diced

• 25g icing sugar

• 1 large egg yolk

• 2–3 tbsp cold water

• 300g mincemeat

• 1 tbsp brandy or orange juice

• 1 tsp orange zest

Directions

• Preheat the oven to 200°C (180°C fan) and grease a 12 hole mince pie tin.
• Rub butter into flour, then mix in icing sugar, egg yolk, and enough water to form a dough.
• Chill the pastry for 20 minutes.
• Mix mincemeat with brandy or orange juice and zest.
• Roll pastry, line the tin, and fill with mincemeat.
• Top with pastry lids and bake for 18–22 minutes until golden.
• Cool slightly, then dust with icing sugar before serving.

Notes

• Chilling the pastry improves texture.
• Do not overfill to avoid leaks.
• Best enjoyed warm or at room temperature.