This is probably the easiest and most delicious Puff Pastry Mince Pie recipe you will find. There are just 4 ingredients between you and this classic Christmas bake!
Is there a more loved Christmas bake than Mince Pies?
This puff pastry version is so quick and simple to make. It will convert even mincemeat haters to the sheer joy that is these light, fluffy treats.
Up to our eyeballs in wrapping and festivities, for me, this time of year isn’t one for grand, time-consuming bakes.
But little shortcuts still let us pull something gorgeous and homemade from the oven and feel like we are nailing the festive baking. 
These are perfect with a cup of tea, or serve warm with ice cream for the festive pudding of dreams.
Why you’ll love this Puff Pastry Mince Pies recipe
Just 4 ingredients
Great fun to bake with children
Light, fluffy and SO easy
Sarah’s Notes
Making things from scratch and filling the home with Christmas scents is just so cosy and heartwarming on the run up to the big day, BUT we don’t have all the time in the world to bake and create.
I wanted to come up with a mince pie recipe that took less than half an hour to throw together, had shortcut ingredients, but still had that homemade, straight-out-of-the-oven experience when anyone popped over.
After testing, I discovered all this was possible with the help of ready-made mincemeat and shop bought puff pastry, which also allowed these to be light and flaky instead of dense and stodgy.
Give them a go as an activity with the kids or to impress guests – you can enjoy these every year from now on!
Puff Pastry Mince Pies Ingredients
- Puff pastry – The ready rolled kind.
- Egg
- Mincemeat – Any type of sweet mincemeat you like is fine.
- Caster sugar
How to make Mince Pies with Puff Pastry
1. Roll out your puff pastry and score it into 12 rectangles. Brush half of each rectangle with beaten egg (see below for the full recipe method).
2. Add your mincemeat evenly onto the brushed egg half.
3. Fold the edge over and seal the edges down with a fork. Brush the top with more egg and sprinkle sugar.
4. Bake as per the recipe below.
How long do they last?
These are best within 24 hours of baking.
If you do want to eat them the day after, heating them a little in the oven or the microwave will perk them up again.
To reheat, zap them briefly in the microwave or heat through in the oven. Serve warm with ice cream. Oh hello!
Recipe Tips
How to stop the mince pies from leaking
Be sure to seal the edges of the pies with some egg (or milk) and press down lightly with a fork.
Also, don’t overfill them as this will make the contents bubble out. All that said, I quite like a few crispy bits of mincemeat on the outside!
Puff pastry
Remove this from the fridge about half an hour before you want to use it if possible. This will make it softer and easier to handle.
More easy Pastry bakes…
Christmas Recipes
Easy Sausage Rolls {Just 3 Ingredients!}
Lunch Ideas
Easy Puff Pastry Tarts {with 4 Topping Ideas}
Christmas Recipes
Nutella Christmas Tree
FAQs
Yes, you can either freeze them before baking (my preference) or after (once fully cooled). Store them for up to 3 months in the freezer and defrost thoroughly before eating.
It has nothing to do with actual meat! Centuries ago, it did. But now it’s just fruit, spices and nuts to give us that unmistakable Christmas flavour.
You should still check the label if you’re vegetarian though, in case animal fat is used.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Puff Pastry Mince Pies {Just 4 Ingredients!}
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Ingredients
- 320 g Puff pastry sheet See notes
- 1 Egg
- 175 g Mincemeat See notes
- 2 tbsp Caster sugar
Instructions
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Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400F.
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Score the pastry sheet into 12 rectangles. Brush one half of each rectangle with beaten egg.
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Add a spoonful of mincemeat where the egg wash is. Fold the part without any egg wash onto the mincemeat dollop and seal with a fork (the egg wash seals the edges).
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Brush the top with more add and sprinkle over the sugar.
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Bake in the hot oven for about 10-15 minutes or until golden.
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Notes
Mincemeat: Any type of sweet mincemeat you like is fine.
How to stop the mince pies from leaking: Be sure to seal the edges of the pies with some egg (or milk) and press down lightly with a fork.
Shelf life: These are best within 24 hours of baking. If you do want to eat them the day after, heating them a little in the oven or the microwave will perk them up again.
To freeze: For best results, freeze them unbaked, defrost again and bake when you’re ready. You can also freeze these baked.
Nutrition
This recipe was first published here on November 23rd, 2021. It was updated again on November 4th, 2025 to add additional step-by-step videos.
The post Puff Pastry Mince Pies {Just 4 Ingredients!} appeared first on Taming Twins.
