Christmas is well and truly in the air once again! Especially with our unbelievably easy mince pie recipe below. A true treat of the season that marks the beginning of the flavourful festivities. We’re pairing this one with a cool salted caramel ice cream or perhaps a dollop of fresh cream.

You’ll Need:

For the Filling:

  • 1 large jar mincemeat (around 600g)
  • 2 satsumas, segmented and finely chopped
  • 1 apple, finely chopped
  • zest 1 lemon
  • a sprinkle of icing sugar, for decorative dusting


For the Pastry:

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing



To start with, make the pasty. Place your flour and butter in a bowl and rub together to form a crumb consistency. Next add caster sugar, 1 large beaten egg and combine. Then tip onto a lightly floured surface and fold until the pastry comes together, being careful not to over mix.

Wrap the pastry in cling film and chill for 10 minutes.

Move onto the filling. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and the zest of 1 lemon. Heat the oven to 220C/200C fan/gas 7.

Let’s begin to make our mince pies. Roll out the pastry to 3mm thick and using a round cutter (around 10cm), cut out 16 bases and place them into muffin trays. Put 1 ½ tbsp mincemeat mixture into each base. Remember to brush the edge of each pie with a little of your beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.


Bake your mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.


Add a scoop of your favourite ice cream or a dollop of fresh cream to serve. For that extra hint of festive flavour why not pair with a delicious glass of Mulled Wine? Find our recipe here,




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