Mince pies are the perfect festive treat so why not make yours stand out from the crowd and add some alternative pastry tops!

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Mince Pies Recipe

Makes approx 22 - 24 with decorative tops

300g Plain Flour (06843008)
75g Butter
75g White Fat or Lard (or for a richer pastry use butter only)
Pinch of Salt
Cold Water to mix


Cake Star Plain/Fluted Circle Cutters-Set of 6 (84895)

Cake Star Push Easy Alphabet Cutters-Upper Case-Set of 26 (84794)

Culpitt Snowflake Plunger Cutters-Set of 3 (84793)

Culpitt Triple Holly Plunger Cutters -Set of 2 (84791)

Cake Star Christmas Tree Plunger Cutters-Set of 3 (84930)

Cake Star Large Star Cutters-Set of 3 (84910)




Sieve flour and salt into a large bowl. Add fats and rub in until mixture resembles fine breadcrumbs.

Add water and mix with a knife until a soft dough is mixed, leaving the bowl clean. Wrap this in cling film and leave to chill in fridge for 30 minutes.

Roll out at least half the pastry for the bases. Cut out using the 65mm cutter, fluted side.  Place bases into mince pie patty tin, pricking lightly with a fork.

Add a small amount of mincemeat. Moisten the top edges with water. Cut out tops using a variety of cutters and place on top of each pie.

Bake at 200°C for approx. 20 mins. Remove from tin and cool on a cooling rack.  Store in an airtight container. 

Serve sprinkled with icing or caster sugar. If wished, add some edible sparkle to enhance!

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