Mince pies shortcrust pastry

Mince pies shortcrust pastry
  • Serves icon Makes 315g (enough for 12 mince pies)
  • Time icon Takes 20 minutes to make, plus 10 minutes to chill

One bite of a home-made shortcrust pastry mince pie and you’ll never want to buy them again.

Now you’ve nailed the pastry, put it to good use with one of our mince pie recipes including date and apple, brownie and frangipane versions.

Or, try our quick mincemeat filling, or just use that shop-bought filling for speed.


  • 170g plain flour
  • 100g cold unsalted butter
  • 1 tbsp caster sugar
  • 1 large free-range egg yolk


  1. Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture.
  2. Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture is drawn together into a dough.
  3. Press into a ball, then wrap in cling film and chill for at least 10 minutes.

Find out how to make a quick mincemeat filling here.

delicious. tips

  1. Watch how to make our shortcrust pastry mince pies here:

    For flavoured pastry, try adding ground almonds, cinnamon, citrus zest and nutmeg to your pastry. For the really adventurous, swap goose fat for a quarter of butter for a rich, flakey pastry.


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