James Martin Mince Pies are the undisputed kings of the Christmas dessert table. This recipe is made with a rich, friable shortcrust pastry that uses fresh eggs for a golden finish, and a deep, boozy mincemeat filling. The result is a melt-in-the-mouth pie with a buttery, crumbly case that perfectly holds the bubbling, spiced fruit inside. Whether you make your own mincemeat or “doctor” a high-quality jarred version with a splash of brandy, these pies are essential for a festive British holiday.
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Why You Will Love This Mince Pies Recipe:
- The Pastry: Unlike shop-bought pies which can be dry, this homemade pastry is enriched with egg, making it sturdy yet incredibly tender.
- Customizable Filling: James Martin advocates for “pimping” your mincemeat—adding fresh fruit or alcohol makes even a store-bought jar taste homemade.
- Perfect Ratio: The recipe ensures a balance where the lid doesn’t collapse, and the bottom doesn’t get soggy.
- Make-Ahead: You can prep these ahead of time and freeze them, baking fresh on Christmas morning.
James Martin Mince Pies Ingredients
For the Pastry
- 400g plain flour (plus extra for dusting)
- 200g cold unsalted butter, cubed
- 2 large eggs
- 1 pinch of salt
- 1 tbsp icing sugar (optional, for a sweeter dough)
For the Filling
- 450g – 500g high-quality mincemeat (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Icing sugar (for dusting)
- Optional “James Martin” extras for jarred mincemeat: Grated zest of 1 orange, a splash of brandy, or 1 grated apple.
How To Make James Martin Mince Pies
- Make the crumb: by placing the flour and salt (and icing sugar if using) into a large bowl. Add the cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. (Alternatively, pulse briefly in a food processor).
- Bind the dough: by adding the 2 eggs to the mixture. Mix gently with your hands or a knife until the dough comes together into a ball. Do not overwork it, or the pastry will be tough.
- Chill: by wrapping the pastry in cling film and placing it in the fridge for at least 30 minutes. This relaxes the gluten and prevents shrinking.
- Preheat the oven: to 200°C (400°F) / 180°C Fan. Grease a 12-hole muffin tin or tart tin with a little butter.
- Roll and cut: by rolling the chilled pastry out on a lightly floured surface to the thickness of a £1 coin (approx 3mm). Use a large round cutter (about 10cm) to cut out 12 bases. Press them gently into the muffin tin holes.
- Fill by placing a heaped teaspoon of mincemeat into each pastry case. Tip: Do not overfill, or the sugary filling will bubble over and stick to the tin.
- Top the pies: by re-rolling the trimmings and using a smaller cutter (or star cutter) to make lids. Brush the rim of the bases with a little water or beaten egg, then place the lids on top. Seal the edges by pressing down gently.
- Glaze and bake: by brushing the tops with the beaten egg. Bake for 15 to 20 minutes until the pastry is crisp and golden brown.
- Cool: by leaving them in the tin for 5 minutes (to firm up), then transferring to a wire rack. Dust generously with icing sugar before serving.
Recipe Tips
- Cold Hands, Cold Butter: The secret to flaky pastry is keeping everything cold. If the butter melts before the oven, the pastry will be greasy. If your kitchen is hot, chill the shaped pies for 10 minutes before baking.
- The “Soggy Bottom” Fix: To ensure a crisp base, you can place the muffin tin on a preheated baking tray in the oven. The extra blast of heat from the bottom helps cook the base faster.
- Pimp Your Mincemeat: James Martin often suggests stirring a splash of Grand Marnier or brandy, and some fresh orange zest into jarred mincemeat before filling the pies. It makes a huge difference.
- Venting: If using a full round lid (not a star), poke a small hole in the top with a knife to let steam escape.
What To Serve With Mince Pies Recipe?
These festive treats are traditionally served warm with a generous dollop of brandy butter, which melts deliciously into the spiced filling. If you prefer a creamy contrast, a spoonful of thick clotted cream or fresh whipped cream is perfection. For a true pudding experience, pair the hot pies with a bowl of warm vanilla custard or a scoop of ice cream, and wash it all down with a glass of spicy mulled wine.
How To Store Leftovers Mince Pies?
- Room Temperature: Store in an airtight container for up to 3 days. They will soften slightly but can be crisped up in the oven.
- Freeze: These freeze brilliantly unbaked. Assemble them in the tin, freeze until solid, then transfer to a bag. Bake from frozen (add 5 minutes to cooking time). You can also freeze baked pies for up to 3 months.
How To Reheat Leftovers Mince Pies?
Safety Tip: Always let the pie sit for a minute after reheating, as the mincemeat can retain scalding heat that will burn your mouth.
- Oven (Best Method): Preheat your oven to 180°C (350°F). Place the pies on a baking tray and heat for 5 to 10 minutes. This crisps up the pastry while warming the filling through.
- Microwave: Place a pie on a microwave-safe plate and heat for 10 to 20 seconds. Be careful—the sugary filling gets extremely hot very quickly, while the pastry might become slightly soft.
FAQs
James Martin uses a mix because beef provides deep, savory u0022meatyu0022 flavor, while pork (often with higher fat content) adds sweetness and richness. This combination creates a softer, more velvety texture than using lean beef alone.
James Martin's Saturday Morning
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Check Price: £12.50 »Technically yes, but James Martin (and Italian tradition) recommends Tagliatelle or Pappardelle. Flat, wide pasta ribbons hold the heavy meat sauce much better than thin, slippery spaghetti, which the sauce tends to slide off of.
Yes, If you rush it, you will end up with u0022mince floating in tomato juice.u0022 The long simmer is essential to break down the collagen in the meat and dissolve the vegetables, resulting in a thick, cohesive sauce that coats the pasta.
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Mince Pies Nutrition Facts
- Calories: 260 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrate: 35g
- Sugars: 18g
- Protein: 4g
James Martin Mince Pies
Course: Starter, Dinner, LunchCuisine: British, AmericanDifficulty: Easy12
servings30
minutes20
minutes260
kcalJames Martin Mince Pies feature a rich, egg-enriched shortcrust pastry that is crumbly and golden. Filled with spiced mincemeat and baked until bubbling. The ultimate Christmas treat served warm with brandy butter.
Ingredients
- For the Pastry:
400g plain flour (plus extra for dusting)
200g cold unsalted butter, cubed
2 large eggs
1 pinch of salt
1 tbsp icing sugar (optional, for a sweeter dough)
- For the Filling:
450g – 500g high-quality mincemeat (homemade or store-bought)
1 egg, beaten (for egg wash)
Icing sugar (for dusting)
Optional “James Martin” extras for jarred mincemeat: Grated zest of 1 orange, a splash of brandy, or 1 grated apple.
Directions
- Make the crumb: by placing the flour and salt (and icing sugar if using) into a large bowl. Add the cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. (Alternatively, pulse briefly in a food processor).
- Bind the dough: by adding the 2 eggs to the mixture. Mix gently with your hands or a knife until the dough comes together into a ball. Do not overwork it, or the pastry will be tough.
- Chill: by wrapping the pastry in cling film and placing it in the fridge for at least 30 minutes. This relaxes the gluten and prevents shrinking.
- Preheat the oven: to 200°C (400°F) / 180°C Fan. Grease a 12-hole muffin tin or tart tin with a little butter.
- Roll and cut: by rolling the chilled pastry out on a lightly floured surface to the thickness of a £1 coin (approx 3mm). Use a large round cutter (about 10cm) to cut out 12 bases. Press them gently into the muffin tin holes.
- Fill by placing a heaped teaspoon of mincemeat into each pastry case. Tip: Do not overfill, or the sugary filling will bubble over and stick to the tin.
- Top the pies: by re-rolling the trimmings and using a smaller cutter (or star cutter) to make lids. Brush the rim of the bases with a little water or beaten egg, then place the lids on top. Seal the edges by pressing down gently.
- Glaze and bake: by brushing the tops with the beaten egg. Bake for 15 to 20 minutes until the pastry is crisp and golden brown.
- Cool: by leaving them in the tin for 5 minutes (to firm up), then transferring to a wire rack. Dust generously with icing sugar before serving.
Notes
- Cold Hands, Cold Butter: The secret to flaky pastry is keeping everything cold. If the butter melts before the oven, the pastry will be greasy. If your kitchen is hot, chill the shaped pies for 10 minutes before baking.
The “Soggy Bottom” Fix: To ensure a crisp base, you can place the muffin tin on a preheated baking tray in the oven. The extra blast of heat from the bottom helps cook the base faster.
Pimp Your Mincemeat: James Martin often suggests stirring a splash of Grand Marnier or brandy, and some fresh orange zest into jarred mincemeat before filling the pies. It makes a huge difference.
Venting: If using a full round lid (not a star), poke a small hole in the top with a knife to let steam escape.
