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You really know that Christmas is here when you have your first mince pie of the season!

We love mince pies in our family – the rich, fruity filling and lovely crumbly pastry is irresistible.

It’s easy to make your own with our Luxury Mincemeat. You can use ready-made puff or shortcrust pastry or make shortcrust yourself with a little added sugar and an egg (here’s a link to Paul Hollywood’s pastry for mince pies which is very good. Our own Neven Maguire has a fab recipe too for frangipane mince pies if you want to go all-out, here’s that link).

Just roll it out flat and cut out big circles for the pie bottoms and smaller ones for the tops – the size depends on the size of your bun tin.

Wexford Home Preserves Mincemeat is very rich, thick and luxurious – if you like you could had a splash of orange juice or whiskey to loosen it up a little before spooning some into each pastry case. Brush the pastry with water or milk before putting the tops on to help it stick on.

Make a small slash in the top of each pie to let the air (or the Christmas fairies!) out and brush the tops with beaten egg or egg and milk.


Bake in a preheated oven (220º C) for 15 – 20 minutes until golden brown.

Leave to cool in the tin before taking them out and cooling on a wire rack – try to resist sampling one when they are too hot!

Sprinkle with icing sugar and enjoy with Wexford Home Preserves Brandy Butter and a well earned cup of tea – absolute heaven!