Mini Christmas Mince PiesFeatured

Why wait until Christmas.  These are too good to only eat once a year.

Prep time 30 minutes

Cook time 15 minutes

Makes 12 bite-sized pies

For the Christmas Mincemeat (this makes enough for 3 – 4 batches of mini mince pies)


For 4 Person(s)

Mini Christmas Mince Pies

  • 1 Cup Raisins
  • 1 Cup Sultanas
  • 3/4 Cup Currants
  • 3/4 Cup Dried Cranberries
  • 1 Packet 150 Gram Mixed Peel
  • 1/2 Cup Red glaceéd cherries, cut in half
  • 1 Cup Brown Sugar
  • 1 Grated Rind From a lemon
  • 1/2 Cup Green glaceéd cherries, cut in half
  • 1 Grated Rind Orange
  • 3 Teaspoons Mixed Spice
  • 1/4 Cup Brandy,rum or orange liqueur (I use Cointreau)

Mini Christmas Mince Pies Directions

  1. Place all ingredients in a food processor and mix to a pulpy combined consistency.  Place in a clean screw top jar and refrigerate.  Can be kept for up to a year.  Periodically turn the jar upside down then right way up to keep the liquid moving in the fruit, keeping it nice and moist.  A plastic screw cap is good to use if keeping a long time.
  2. For the Pastry –
  3. 125 g butter, cut into small pieces.  The butter should be cold.
  4. 1 cup flour
  5. ½ cup icing sugag
  6. Preheat oven to 180°C.  Spray 12 cup mini muffin tray with baking spray.
  7. Place the butter into a food processor bowl.  Add the flour and icing sugar and run the machine until the mixture clumps together around the blade.  Roll into a sausage shape and cut into 16 equal pieces.  Press 12 of the balls into the base and up the sides of each sprayed muffin cup.  I use a tart tamper for this.  Chill the pastry lined mini muffin tray in the freezer for 10 minutes.  This is an important step as the pastry should be cold when going into the oven
  8. Using a small teaspoon, fill each cup three quarters full of Christmas mincemeat.  Return to the freezer. 
  9. Squeeze the remaining 4 balls of pastry together.  Place on a lightly floured board or bench and roll out.  Cut out 12 little stars.  Press these onto the tops of the chilled pies then immediately place in the oven.  Bake for 12 – 15 minutes until golden brown.  Cool in the tins for 5 minutes until they are cool enough to handle.  Carefully twist in the tins to free the bases then, using the tip of a little paring knife, ease out of the tins to cool on a wire rack.  Dust with icing sugar to serve

Recipe notes

These will keep in an airtight container for a week and can be frozen