There’s something incredibly cozy about baking your own festive treats, and these Mini Mince Pies with Star Topping Recipe totally deliver that warm, homemade charm. I love this recipe because it’s simple enough to whip up without stress, but the results are stunning—golden pastry hugging sweet, spiced mincemeat and topped with adorable little stars. Stick with me, and I’ll share all the tips and tricks I’ve picked up so you can nail these perfect little pies every single time.
Why You’ll Love This Recipe
- Super Simple Pastry: The buttery pastry comes together quickly with just a few ingredients, so no stress here.
- Festive Touch: The star-shaped topping adds a charming, homemade touch that’s perfect for sharing at holiday get-togethers.
- Perfectly Portion-Controlled: Mini size means you can enjoy a few without guilt and they’re brilliant for little hands too.
- Freezer Friendly: These pies freeze beautifully, so you can bake ahead and enjoy them whenever festive cravings strike.
Ingredients You’ll Need
I’ve found that sticking to simple ingredients really lets the delicious seasonal flavors shine—plus, these are easy to find at your local grocery store. Using a good quality mincemeat really elevates the filling, so don’t skip that part!
- Plain flour: Your pastry base—make sure it’s cold for the best flaky texture.
- Cold butter: Cubed and super cold, this is key to that lovely crumbly pastry.
- Cold water: Added slowly so you don’t overwork the dough.
- Mincemeat: I use Marks and Spencer Classic Mincemeat, but any good brand works—feel free to add a splash of brandy for a boozy twist!
- Milk: Just a little to brush on and get that golden, glossy finish.
- Icing sugar: For dusting when they come out of the oven—it adds that classic snowy, festive look.
Variations
I like to mix things up depending on the mood and occasion. Once you get comfortable with the basic method, feel free to tweak the filling or pastry to suit your taste buds or dietary needs—there’s so much room for personalization with this Mini Mince Pies with Star Topping Recipe.
- Gluten-Free: I swapped plain flour for a gluten-free blend once, and it still worked wonderfully with a slightly denser texture—just make sure your blend is good for baking.
- Spiced Up: Adding a pinch of cinnamon or nutmeg to the pastry dough adds an extra festive layer of flavor that my family loved.
- Fruit-Free Mincemeat: If you’re not into the traditional mincemeat, you can use a fruit jam mixed with a bit of lemon zest and spices for a fresh twist.
How to Make Mini Mince Pies with Star Topping Recipe
Step 1: Get Your Pans Ready and Preheat the Oven
I start by greasing two cupcake trays with a little butter—trust me, this makes popping the pies out a breeze later. While you’re at it, preheat your oven to 220°C (200°C fan) or 425°F. This high heat is perfect for getting that quick golden crust without drying out the mincemeat.
Step 2: Make the Pastry Dough
Dump the flour into a bowl—no need to fuss with sieving unless you want to be super precise. Cut your cold butter into small cubes, then rub it into the flour between your fingertips like you’re making breadcrumbs. I learned that the key here is to keep the butter cold so the pastry stays flaky.
Now, add cold water in tablespoons, stirring each time. Usually, around 6-8 tablespoons does the trick to bring the dough together without it becoming sticky. Stop as soon as the dough starts to clump and then use your hands to form it into a smooth ball.
Step 3: Roll, Cut, and Fill
Lightly flour your work surface and roll out your pastry as thin as possible. I find it’s easier to split the dough in half if your surface is small—this helps you keep control and achieve a consistent thickness.
Cut out 24 circles using a round cutter and gently place each one into the cupcake tray holes. Spoon about a teaspoon of mincemeat into the center of each one—don’t overfill or you’ll risk overflow when baking.
Step 4: Top with Stars and Brush
Gather the leftover pastry, roll it out again, and use a star-shaped cutter to cut out 24 stars. Place a star carefully on top of each mince pie, pressing down lightly so they stick—this step is fun, although a bit of a challenge if you’re baking with little ones (mine love the messy part!).
Finally, brush a little milk over the stars. This simple touch helps create a beautiful, glossy golden finish that makes your pies irresistible.
Step 5: Bake and Finish
Bake in your preheated oven for 15-20 minutes. You’re aiming for bubbling, fragrant mincemeat and a nicely browned pastry on top. Once done, carefully use a dessert spoon to lift each pie out—trust me, they’ll be hot! Transfer them to a cooling rack.
While still warm, dust with icing sugar through a sieve for that classic snowy look. They’re delightful warm, but also just as good cooled down with a little cream or custard.
Pro Tips for Making Mini Mince Pies with Star Topping Recipe
- Keep Butter and Water Cold: This keeps the pastry flaky and stops it from becoming tough, a trick I learned after some disappointing batches.
- Don’t Overfill the Pies: I used to be greedy with the mincemeat, but overfilling means messy leaks and burnt spots.
- Roll Pastry Thinly and Evenly: Thin pastry means they’re light and crisp, making the mincemeat the star of the show.
- Use a Dessert Spoon to Remove Pies: Trust me, this little trick prevents breakage and avoids burning your fingers.
How to Serve Mini Mince Pies with Star Topping Recipe
Garnishes
I love dusting the pies with a generous snowfall of icing sugar—it makes them look so festive and inviting. Sometimes I add a tiny dollop of cranberry sauce or a sliver of orange zest on top for a hint of color and fresh zing that complements the mincemeat beautifully.
Side Dishes
These pies shine on their own with a hot cup of tea, but if you want to get fancy, serve them alongside a bowl of lightly whipped cream or vanilla custard. For more festive flair, my family likes a scoop of cinnamon ice cream, especially after a big holiday dinner.
Creative Ways to Present
I once arranged these mini pies on a tiered stand with holly sprigs and fairy lights twinkling nearby—it really made them feel special for a holiday party. Another time, I wrapped a few pies in parchment with a pretty ribbon as edible gifts; everyone loved the personal touch.
Make Ahead and Storage
Storing Leftovers
If there happen to be any leftovers (which rarely happens in my house), store them in an airtight container at room temperature for up to 3 days. I like to put them in a cake tin to keep the pastry crisp and prevent sogginess.
Freezing
These mini mince pies freeze like champs! Just place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe box or bag. When you want a treat, thaw them at room temperature and warm gently for best texture.
Reheating
I reheat leftovers in a low oven (around 150°C / 300°F) for 10 minutes—this revives the pastry’s crunch without drying out the filling. Microwave works in a pinch but can make them a bit soggy, so I prefer the oven method.
FAQs
-
Can I make the pastry ahead of time for these mini mince pies?
Absolutely! You can make the pastry dough a day ahead, wrap it tightly in cling film, and keep it in the fridge. This actually helps the gluten relax, making rolling out easier and the pastry more tender. Just bring it back to a cool temperature before rolling.
-
What if I don’t have star-shaped cutters for the topping?
No worries! You can use any small cookie cutter shape you have, or simply cut out small squares or circles for a classic look. You can even make simple slits on top with a knife for a rustic vibe. The important part is to seal the topping gently so it bakes nicely.
-
How do I prevent the pastry from shrinking during baking?
Great question! Make sure you chill the pastry well before baking and avoid overworking the dough. Also, don’t stretch the dough into the cupcake holes; gently press it down instead. Using cold butter and cold water helps keep the pastry stable.
-
Can I use homemade mincemeat for this recipe?
Definitely! Homemade mincemeat adds a wonderful fresh flavor and you can control the level of sweetness and spices. Just be sure it’s thick enough so it doesn’t ooze out during baking—if it’s very runny, try cooking it down slightly or adding a bit of breadcrumbs to thicken.
Final Thoughts
I absolutely love how these Mini Mince Pies with Star Topping Recipe turn out—golden, flaky, and bursting with festive flavor. They’ve become a holiday favorite in my family, and I’m confident you’ll enjoy making (and eating!) them as much as I do. Whether you’re baking with kids or just want that perfect, easy treat for your next gathering, these pies never disappoint. So pull out your rolling pin and star cutter—Christmas magic is just a batch away!
Print
Mini Mince Pies with Star Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 24 mini mince pies
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
These Easy Peasy Mini Mince Pies are delightful bite-sized treats perfect for the festive season. Made with a buttery shortcrust pastry filled with traditional mincemeat and topped with charming star shapes, they bake to golden perfection and are dusted with icing sugar for a sweet finish. Ideal for making with kids and perfect for sharing or freezing for later enjoyment.
Ingredients
Pastry
- 350 g plain flour (all purpose flour), plus extra for dusting
- 175 g cold butter, cut into 1cm / ½ inch cubes, plus extra for greasing
- 6-8 tablespoons cold water
Filling
- 250 g mincemeat (Marks and Spencer Classic Mincemeat recommended)
Finishing
- A little milk (for brushing)
- 3 tablespoons icing sugar (for dusting)
Instructions
- Prepare the trays and oven: Grease the holes of two 24-hole cupcake trays with butter using some baking paper. Preheat your oven to 220°C (200°C fan) / gas mark 7 / 425°F.
- Make the pastry: Place the plain flour in a bowl and add the cold butter cubes. Rub the butter and flour together between your fingers until the mixture resembles breadcrumbs.
- Add cold water: Stir in a tablespoon of cold water, mixing thoroughly. Repeat adding cold water one tablespoon at a time (usually 6-8 tbsp total) until the mixture just starts to come together. Avoid adding too much water.
- Form the pastry ball: Once the mixture starts binding, stop adding water and use your hands to squish the pastry into a ball.
- Roll out the pastry: Sprinkle your work surface with flour and roll out the pastry as thinly as possible. If needed, divide into two smaller balls to roll separately.
- Cut base circles: Using a circle cutter, cut out 24 circles and place each into the greased holes of the cupcake trays.
- Add the filling: Spoon 1 teaspoon of mincemeat into the center of each pastry circle.
- Cut and place stars: Take the remaining pastry, roll into a ball again and roll out thinly. Cut out 24 stars with a star-shaped cutter and place one on top of each mincemeat-filled circle, pressing down slightly to adhere.
- Brush with milk: Using a pastry brush, lightly brush the tops with milk to promote golden browning (optional but recommended).
- Bake: Bake in the preheated oven for 15-20 minutes until the mincemeat is bubbling and the pastry is golden brown.
- Cool and remove: Carefully remove the pies from the trays using a dessert spoon and place them on a wire rack to cool completely. Beware they will be hot.
- Dust with icing sugar: While still warm, dust the mince pies with icing sugar using a sieve or icing dredger.
- Serve or store: Serve warm or cold, on their own or with cream or custard. Once cool, store in an airtight container or cake tin. They also freeze beautifully for later enjoyment.
Notes
- These star-topped mini mince pies are super easy to make and utterly delicious, perfect for making with children or entertaining guests.
- They freeze well, allowing you to enjoy homemade mince pies anytime.
- Be careful not to add too much water when making the pastry to keep it from becoming sticky.
- Using cold butter and cold water ensures a flaky pastry texture.
- Brushing with milk before baking promotes a lovely golden color on the pastry.
Nutrition
- Serving Size: 1 mince pie
- Calories: 141 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg
