Mince Pies

chef hat
Makes 12
20 minutes bake time

A twist to the traditional mince pies in canape size. Celebrate the spirit of Christmas by serving to these decadent treats at your party!


  • Small check mark in a circle icon 2x 320g Jus-Rol Shortcrust Pastry Sheets
  • Small check mark in a circle icon 411g good quality mincemeat
  • Small check mark in a circle icon Caster or icing sugar (and cinnamon – optional) for sprinkling


  1. Preheat the oven to 200C/180C (fan)/Gas 6
  2. Unroll the pastry and using a 7.5cm/3″ cutter, cut out 12 discs and line the base of a muffin tin. (For mini mince pies, use a 3cm cutter and a mini muffin tray). Cut out 12 smaller discs with a fluted cutter for the lids and set aside. (You can use different shaped cutters for the lids. Christmas trees and stars work really well!
  3. Fill each pastry case with 2 teaspoons of mincemeat; lightly moisten the underside of the pastry lids before placing on the pies, pressing the edges gently to seal. Make a hole in the top of each pie with the tip of a sharp knife (to allow any steam to escape).
  4. Bake for 15-20 minutes until golden brown; allow to stand in the tin for 2-3 minutes before carefully transferring to a cooling rack. Serve warm or cold.


  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Once completely cool, the pies can be put in an airtight container and frozen for up to a month. Simply defrost at room temperature for an hour.
  • To serve warm, just pop in the oven for 3-4 minutes at 180C.