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Freezable mince pies


  • 300 g mincemeat
  • Pastry for dusting
  • Milk for glaze


  • Roll out, to about the thickness of a £1 coin, a little over half the pastry on a flour-dusted surface.
  • Using a cutter, cut out circles of pastry.
  • Re-knead the pastry trimmings and re-roll to cut enough pastry circles for your baking tin.
  • Spoon a little mincemeat into each.
  • Roll out the remaining pastry and cut out the lids for the pies using a smaller cutter.
  • Top the mincemeat with the pastry lids.
  • If creating full lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape.
  • If preparing ahead wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
  • To cook, heat oven to 200C/180C fan/ gas 6.
  • Remove the mince pies from the freezer and brush the top of each with a little milk.
  • Bake for 20-22 mins or until the pastry is golden.