Sugar-dusted mince pie parcels

Want freshly baked, homemade mince pies without the hassle of lining tins? Try our easiest ever version

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 327
  • fat 15g
  • saturates 6g
  • carbs 46g
  • sugars 23g
  • fibre 1g
  • protein 4g
  • salt 0.53g


  • 2 x 375g sheets ready-rolled shortcrust pastry (bring them out of fridge about 15 mins before you want to use them)
  • a little flour, for dusting
  • about 300g mincemeat
  • 1 egg, beaten with a fork
  • 140g caster sugar
  • 2 tsp cinnamon


  1. Heat oven to 200C/180C fan/gas 6. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out just a touch bigger. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.

  2. Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.

  3. While the pies are baking, mix sugar and cinnamon on a plate. When done lift the pies, a few at a time, carefully into the sugar and gently turn to coat.

Suggested recipes from this collection...