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Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!
By Gemma Stafford | | 74
Last updated on December 18, 2023
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WHY YOU’LL LOVE THISRECIPE:This Traditional IrishMince PiesRecipeis delicious and really quick to make.
- Mince Piesare renowned for their complex and satisfying flavors from spiced, sweet, and boozy dried fruit filling and the buttery crust.
- The texture contrasts with flakypastryand the slightly moist, chewy, and perfectly stickymincemeatcreates an irresistible mouthfeel.
- Especially when crafted in the traditional Irish way,Mince Pieswill hug you with warmth and nostalgia from the inside out!
Embracing my Irish roots,Mince Pieshold an irreplaceable place in my cherished holiday food traditions. Growing up in Ireland, it was a staple at any dinner or gathering aroundChristmas! Everything about it screams the holidays for me. Now that I’m in the U.S. and with my American family, I plan on continuing this delightful tradition by savoring the essence of TraditionalMince PiesorMum’sMince Pieswith Coconut Topping, where the aromatic touch ofMincemeatadds that extra holiday magic!
I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in thisrecipe. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on theStafford Bonded website, O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration whenyou hear Diarmuid talkof the O’Driscoll family.
IMPORTANT NOTE:This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.
Table of Contents
- What are Traditional IrishMince Pies?
- Tools for IrishMince Pies
- KeyIngredientsfor Traditional IrishMince Pies
- How to Make Traditional Irish Mince Pies
- How to Store Traditional IrishMince Pies
- Can You Make Mince Pies In Advance and how to Freeze Mince Pies?
- FAQs
- Gemma’s Pro Chef Tips
- More Traditional IrishRecipes
What are Traditional IrishMince Pies?
Traditional IrishMince Piesare a classicChristmastreat in Ireland, as well as in the United Kingdom and other parts of the world.
- These pies have a sweet and spiced filling made frommincemeat, which typically includes a mixtureof boozy dried fruits such asraisins,currants, and sultanas, as well asapples, spices likecinnamonandnutmeg, andbutteror suet. All are encased in a shell of shortcrust, puffpastry, or pie crust.
- Served warm with whipped cream,ice cream, or Irish Brandy butter, golden brown Mince Pies with flavorful filling are often enjoyed during the Christmas season and are a staple of holiday celebrations in Ireland and beyond.
ForMincemeat
ForPie Crust
KeyIngredientsfor Traditional IrishMince Pies
ForMincemeat
Cookingapple
- Use peeled and cored Granny Smithapplesfor the best flavor and texture.
- Bramleyapplewill be your go-to cookingapplein Ireland or the UK. They are very sour to eat raw but are one of the bestapplesworking beautifully in baking, such as in an AppleCrumbleorAppleStrudel.
Raisins,currants, and sultanas
- Raisinsare from different types of grapes dried for around 3 weeks in a dark brownish color.
- Currantsare dried from a variety of small, seedless grapes called “Black Corinth” and “Carina.”
- Sultanas/goldenraisinsare dried from green seedless grapes and are typically coated in an oil-based solution before drying to speed up the process to have a lighter golden color.
Candied mixed citrus peel
- Candied peels add sweetness, a unique citrus flavor, and a delightful, chewy, and slightly firm texture tomincemeat.
Mixed spice
- Mixed spice inmincemeatadds warmth, balancing the sweetness ofmincemeat.
- It also adds aromatic complexity, depth, and a traditional holiday flavor.
Citrus zest and juice
- Lemonzest andlemonjuice withorange zestandorange juice, bring vibrant and refreshing elements tomincemeat, enhancing both the flavor and aroma.
- They also complement the otheringredientsin this classic holidaymixture.
Muscovado sugar
- Muscovado sugar adds moisture and can enhance the overall richness and complexity ofmincemeat.
- You can also usedarkbrown sugarinstead.
O’Driscolls Irish Whiskey
- I love using Irish whiskey for the most authentic flavor.
- Brandyor rum will also work.
Butter
- Butter’s savory and creamy profile complements the sweetness of sugars and dried fruit.
- As a source of fat,buttercontributes to moisture and tenderness.
- Buttermelts during baking, coating the otheringredientsthus resulting in a more cohesive filling.
ForPie Crust
All-purposeflour
- All-purposeflour(aka, “plain flour”) has a proteincontent of around 9-11% which is perfect for forming the needed amount of gluten to hold shape and handle moisture without being chewy.
Powdered sugar
- Powdered sugar sweetens the piedough.
- When incorporated into apie crust, it can create a smoother and more delicate texture compared to granulated sugar. This can lead to a more tender and crumbly crust.
- Make your own using myrecipeforHow to Make Powdered Sugar.
Salt
- Saltenhances the flavors.
Butter
- Butteris around 80% milk fat and 20% water. Hencebutterprovides a high percentage of fat and a low percentage of water to form a crumbly texture instead of chewy gluten.
- Butteralso deeply enriches the flavor.
Egg yolk
- Egg yolksenrich flavors and bindingredientsinto a homogenousmixture.
Cold water
- Ice waterhelps maintain the fat’s solid state which melts in a hotoven, creating small pockets of steam. These steam pockets contribute to the flakiness of the crust.
- Usingcold waterslows down the development of gluten, resulting in a more tender and delicate crust.
- Cold wateralso makes thedoughless sticky and easier to handle.
How to Make Traditional IrishMince Pies
How to MakeMincemeat:
- Prepareingredients:In a largebowladd all of the aboveingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.
- Cookingredients:The next day add the contents of thebowlto a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until theliquidreduces and thickens slightly. This is a saucyrecipe, don’t cook off all of theliquid(see video for consistency).
- Enjoy:Stir well before use.
How to Make a Perfect Homemade Pie Crust:
Double the pie crustrecipe.
- Mix dryingredients:mixflour,butter,powdered sugar, andsaltin abowl. Then rub in cold, cubedbutterusing your fingers or in afood processoruntil themixtureresembles coarse breadcrumb.
- Mix wetingredients:whisk theegg yolkand water in a separate jug, then add to the drymixture.
- Forming thedough: pull it together to incorporate any dry pieces or pulse in thefood processoruntil adoughforms.
- Chillthe pie crust:well wrap it inplastic wrapfor 60 minutes to allow the gluten to relax before rolling.
How to MakeMince Pies
- Prepare: Buttera 12-well cupcakepanormuffin tinand preheat theovento 400°F (200°C).
- Roll out the pie crust:On a floured surface, roll thedoughto roughly ¼-inch thickness.
- Assemble the pies:
Using a 3 ½-inchcutter, cut out 12 circles, and press in the prepared cupcakepan.
Fill thepastry¾ of the way full with myHomemade Mince Meat.
Re-roll any scraps and using a 3-inchcutter, cut more rounds for the tops of the pies. Also using festive cutters cut shapes like stars, trees, holly, etc that can also be the top of the pie.
- Bake the Mince Pies: Bake at 400°F (200°C) for 15-20 minutes or until golden brown and bubbling.
- Serve: Sprinkle powdered sugar and serve warm withBrandyButterorWhipped Cream.
How to Store Traditional IrishMince Pies
Store leftovers in an airtight container at room temperature for up to 2 days. The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.
Can You Make Mince Pies In Advance and How to Freeze Mince Pies?
Yes, you can makemince piesin advance and freeze both raw and bakedmince pies. Freezing allows you to prepare them in advance and enjoy them later. Here’s how to freezemince pies:
Freezing RawMince Pies:
- Prepare themince pies:Assemble themince piesas you normally would, with the filling in thepastrybut without baking them.
- Place on atray: Arrange the rawmince pieson a bakingtraylined with parchment paper, making sure they are not touching each other.
- Freeze individually: Place thetrayin the freezer and freeze the pies individually for a few hours or until they are solid.
- Transfer to a freezer bag or container: Once the individualmince piesare frozen, transfer them to a freezer bag or airtight container. Make sure to label the container with the date.
- Store in the freezer: Keep themince piesin the freezer until you’re ready tobakethem.
- Bakefrom frozen: Remove the desired number of rawmince piesfrom the freezer, place them on a bakingtray, andbakeaccording to the originalrecipe. You may need to add a few extra minutes to the baking time.
Freezing BakedMince Pies:
- Bakethemince pies:allow bakedMince Piesto cool completely.
- Wrap individually (optional):If you prefer, you can wrap each bakedmince pieindividually inplastic wrapbefore freezing.
- Transfer to a freezer bag or container:Place the bakedmince piesin a freezer bag or airtight container, separating layers with parchment paper if needed.
- Label and store:Label the container with the date and store themince piesin the freezer.
- Reheat frozenMince Pies: Preheat yourovenand place the frozen bakedmince pieson a bakingtray. Reheat in theovenuntil they are heated through and thepastryis crisp. This typically takes about 10-15 minutes at 350°F (175°C), but times may vary, so keep an eye on them.
FAQs
Is There Ever Meat in Mincemeat?
Nowadays, no, not technically, however, some bakers still use suet which is what was used traditionally as the fat. Make sure to read the label in case you are vegan/vegetarian. Suet is the hard fat that encases the pig’s kidney fat. I use meltedbutterin myrecipeinstead ofsuetso everyone can enjoy it! You can use vegetable shortening too, choose a hardbakingtype.
Can I use whole wheatflourformince pies’ crust?
Yes, you can use whole wheatflour, but it will result in a denser, nuttier crust.
Can I freeze traditionalmincemeat?
Yes, traditionalmincemeatcan be frozen in airtight containers for extended storage. Thaw and bring to room temperature before using.
Can I omit alcohol inmince piesfilling?
Yes, you can omit alcohol, but it adds depth of flavor. Consider usingapplejuice,orange juice, or other fruit juice or tea as a non-alcoholic alternative.
Can I use different types of dried fruits formince pies?
Yes, you can customize the dried fruits. Common choices include dried cranberries,raisins,currants, sultanas, dried apricots, or dried blueberries.
Can I substitute fresh fruit for dried fruit inmince pies?
It’s not recommended as the dried fruits contribute sweetness, texture, and a concentrated flavor essential to traditionalmincemeat.
Can I make a vegan version of traditionalMince Pies?
Yes, you can use vegetable-based suet or veganbutteras a substitute forbutteror traditional suet, and ensure otheringredientsare plant-based.
Gemma’s Pro Chef Tips
- Too much water in your crust which evaporates during baking causes it to shrink. To prevent the crust from shrinking, add the minimum amount of water that you need to pull yourdoughtogether into a ball, lash in water if needed.
- Take care not to overwork with thepastry. Carefully line your cupcaketinwells pushing thepastryinto the edges. Leave excessdoughon the edges. Leave it rough as you will discard after baking.
- Hard spirits (vodka, whiskeys etc) tend to be 40 to 60% alcohol (most down around 40) with 40 to 60% being water. Substituting alcohol for water inmince piescrust means less evaporation during baking hence less chance of crust shrinking. Alcohol does not contribute to forming a gluten network as water does, so it makes it easier to roll the crust without toughening it.
- You canblindbakethe crust without filling from frozen at 400°F for roughly 10 minutes to have the bottom sealed then continue with the filling.
- If you don’t haveMixedSpiceyou can make myMixed Spice recipeor you can usePumpkinPieSpicewhich is made up of similar spices.
- Can’t find Candied Peel? Make your ownCandied MixedPeel. It’s easy and inexpensive.
- Muscovado sugar: This gives themincemeata dark, rich, treacle kind of flavor. If you don’t have any you can substitutedarkbrown sugar. Check out myUltimate Guide to Different Types of Brown Sugarsto see the differences and how to use them.
More Traditional IrishRecipes
- Aunty Rosaleen’s Traditional IrishChristmasCakeRecipe
- My Mum’sChristmasPudding
- Holiday Gingerbread Trifle (IrishRecipe)
- Irish ShortbreadChristmasTree Cookies
- Traditional IrishBrandyButter
IMPORTANT NOTE:This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.
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Homemade Mince Pies Recipe
4.45 from 40 votes
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Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!
Author: Gemma Stafford
Servings: 12 pies
- Dessert
- Fruit
- Holiday Baking Headquarters
- Baking Pans
- Oven
- Food Processor
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!
Author: Gemma Stafford
Servings: 12 pies
Ingredients
- 2 x Homemade Pie Crust Recipe
- Traditional Mince Meat
- egg wash
- Brandy Butter , to serve
Instructions
Make a double recipe of my Homemade Pie Crust Recipe and allow to rest in the fridge for a minimum of 60 minutes to chill and relax.
Butter a 12 well cupcake pan. Set aside.
On a floured surface, roll the dough to roughly ¼-inch thickness.
Using a 3 ½-inch cutter, cut out 12 circles. Press these in the prepared cupcake pan.
Fill the pastry ¾ of the way full with my Homemade Mince Meat . More filling makes for a better pie.
Re-roll any scraps and using a 3-inch cutter, cut more rounds for the tops of the pies. Also using festive cutters cut shapes likes stars, trees, holly etc that can also be the top of the pie.
Brush the edge of the pastry with egg wash and lay on the tops. Use a fork to seal the top and bottom together so they stick. Or lay on your holiday cut out on top. Brush the tops with more egg wash.
Bake at 400oF (200oC) for 15-20 minutes or until golden brown and bubbling.
Dust with powdered sugar and serve warm with Brandy Butter or Whipped Cream. Store leftovers in an airtight container at room temperature for up to 2 days. The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.
Recipe Notes
Fully assemble and freeze your mince pies to be baked off from frozen at a later date
Once baked, store at room temperature for up to 3 days
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lupe75
2 years ago
Hi, Gemma! I´ve recently found your website and I can say it´s a wonderful source of inspiration. This recipe came out unbelievably tasty, so delicious, something I´ve never tried before. The mincemeat, the candied orange peel, and the mixed spice I used are all based on your recipes. A big hug from Argentina!
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Justine J
2 years ago
Excellent results! I used Gemma’s ‘Traditional Mincemeat’ recipe for the filling rather than her ‘homemade mincemeat’ recipe. It was my first time making mince pies. Very pleased and brings me back to my days living in the UK! I didn’t quite have enough dough to fully cover the mini pies, so I did star cut outs instead, which worked a dream. Thanks!
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Chrismerrick45
2 years ago
Oh my goodness I have just made 132 if these for family friends and ourselves and have just eaten one of the 3 roadkill – the ones that crumble as you take them out of the pan – and they are the best I have ever made 😱💖 another 132 to go on another day 😳💖
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Bonnie Grenier
3 years ago
I have a lovely British friend and the year has been so difficult. She has not been able to go home so I surprised her with these mince pies. NEVER made them before but this is my new Christmas tradition! Easy recipe to follow…I improvised on the construction but a wonderful treat. Thx again, Gemma
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Leyla Knight
4 years ago
Perfect! Only thing I found was that I had to roll pastry about 3mm to get 12 rounds with stars on top – perfect though as my partner doesn’t cope well with much pastry!
I will definitely be making these again. 5* from me.
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PartIrish
4 years ago
Hi Gemma,
Would this crust recipe work at altitude 6200 ft?
Thanks.
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Nesa
3 months ago
What can I use in place of whiskey? Unfortunately, I cannot take alcohol. Is there a substitute.
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Trish
3 months ago
Gemma, after transferring the mincemeat mixture into glass jars, do I need to can it to seal the lid or will it keep with just screwing the top on?
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Nilanka jayawaredene
1 year ago
I made traditional mice pie following your recipe with home made mice meat, came out reall well, my family said the best ever mice pie they had . My son wants me to made them again, thank you so, so much for the lovely recipe .
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Marilyn
1 year ago
Hi Gemma I dont have silicone patty tins ,can I freeze them in the metal tins and transfer them directly into the oven.Loving your channel.!
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Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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