If you’re on the hunt for a delightful holiday treat that’s as charming as it is delicious, you’ll absolutely fall for this Mini Mince Pies with Star Topping Recipe. These little beauties are bursting with rich, spiced mincemeat and topped with festive star-shaped pastry lids that make every bite feel like a celebration. I love this recipe because it’s easy to follow, perfect for baking with friends or family, and results in mini pies that vanish from the table faster than you can say “more, please!” Keep reading, and I’ll share all my tips for making these gorgeous, melt-in-your-mouth festive favorites.
Why You’ll Love This Recipe
- Super Easy to Make: The technique is straightforward, even if you’re new to baking pastry dough.
- Festive and Fun: That star topping adds a magical touch that never fails to impress guests or kids.
- Make-Ahead Friendly: You can prep and freeze these pies for whenever those holiday cravings hit.
- Perfect Portion Size: Mini pies mean you can enjoy more without feeling guilty about overdoing it!
Ingredients You’ll Need
With just a handful of ingredients, this Mini Mince Pies with Star Topping Recipe comes together beautifully. I’ve found that using good quality mincemeat and cold butter really makes a difference in the final texture and flavor, so I never skimp on those.
- Plain flour: Use all-purpose flour; it provides a tender, flaky base without being too dense.
- Cold butter: Cold, cubed butter is key to flaky pastry—warm butter will make it greasy and tough.
- Cold water: Add gradually to bring the dough together without making it soggy.
- Mincemeat: I trust Marks and Spencer Classic Mincemeat, but feel free to use your favorite or homemade version.
- Milk: Just a little for brushing the stars so they bake to a perfect golden color.
- Icing sugar: Essential for that snowy dusting that makes the pies look festive and pretty.
Variations
One of the things I enjoy most about this Mini Mince Pies with Star Topping Recipe is how easy it is to tweak according to your taste or dietary needs. I’ve played around with a few variations that keep these pies fresh and exciting every time I make them.
- Gluten-Free Pastry: I swapped plain flour for a gluten-free blend once, and while the texture is slightly different, it still tastes fantastic and holds up well.
- Vegan Version: Using plant-based butter and ensuring your mincemeat is vegan-friendly made these a hit with friends who don’t eat dairy.
- Spiced Up Filling: Adding a dash of cinnamon or nutmeg to the mincemeat kicks things up a notch for those who love warm spices.
- Lemon Zest Star Toppings: Mixing a little lemon zest into the pastry for the star toppings adds a subtle citrus zing that brightens the pie.
How to Make Mini Mince Pies with Star Topping Recipe
Step 1: Prep and Pastry Magic
Start by greasing two cupcake trays—you’ll need all 24 holes ready to cradle those tiny pies. I use a little butter on baking paper to make sure there’s no sticking. Preheat your oven to 220°C (200°C fan). Now for the pastry: put your plain flour in a bowl and add the cold, cubed butter. Rub them together between your fingers like you’re trying to create breadcrumbs, and it’s tempting to rush this part, but take your time—the texture here decides how flaky your crust will be. Once it looks like fine crumbs, start stirring in cold water, one tablespoon at a time. The dough should just start to hold together without becoming sticky. I always watch for that moment when you can squish the dough into a ball without it falling apart—that’s your green light to stop adding water.
Step 2: Rolling and Mincemeat Filling
Lightly flour your workspace and roll out the dough as thin as you can manage—don’t worry if it tears a little; you can easily patch it up. If your surface isn’t large enough, split the dough into two. Use a round cutter to cut out 24 circles, then pop them gently into the greased cupcake holes. Now’s your chance to layer each circle with about a teaspoon of mincemeat—don’t overload or the pastry might get soggy!
Step 3: Star Toppings and Baking
Gather your leftover pastry, roll it out again, and this time cut out 24 stars using a star-shaped cutter. It’s a little tricky to center them perfectly—especially if you’ve got little helpers in the kitchen! Just press each star gently on top of the mincemeat so it sticks. Give the stars a light brush of milk for that gorgeous golden finish when they bake. Slip the cupcake trays into the oven and bake for 15-20 minutes until you see the mincemeat bubbling and the pastry turns golden brown. I usually use a dessert spoon to carefully lever the pies out when they’re hot—watch your fingers!
Step 4: Finishing Touches
While the pies are still warm, sift a couple tablespoons of icing sugar over them for that classic snowy finish. I love how this simple step makes the mini mince pies look so inviting. Serve warm, cold, or alongside a dollop of cream or custard; either way, they’re always a hit.
Pro Tips for Making Mini Mince Pies with Star Topping Recipe
- Keep Butter Cold: I learned early on that warm butter ruins the flakiness; chilling your cubes and handling dough quickly keeps the texture perfect.
- Watch Your Water: Add water bit by bit—you want just enough to bind, but too much makes the pastry tough.
- Practice Your Star Placement: Don’t stress if the stars aren’t perfectly centered; pressing lightly is enough for sticking without distorting the shape.
- Don’t Overfill: Overfilling can cause the mincemeat to spill and sugars to burn; stick to a teaspoon and you’ll get perfect pies every time.
How to Serve Mini Mince Pies with Star Topping Recipe
Garnishes
For me, the simple dusting of icing sugar is all these mini mince pies need to shine. But if you want to dress them up, a tiny sprinkle of edible glitter or a few crystallized sugar pearls on the star toppings add a charming sparkle that’s sure to wow.
Side Dishes
They’re wonderful on their own, but my family loves them alongside warm custard or a scoop of vanilla ice cream. For a festive brunch, I’ve also served them with mulled wine and a cheese board to balance out the sweetness.
Creative Ways to Present
One year, I arranged the pies on a tiered cake stand sprinkled with holly leaves and cranberries for that extra festive feel. I also love wrapping a few in parchment paper tied with twine as little edible gifts—it’s a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover pies in an airtight tin at room temperature. They usually stay fresh for a few days, though honestly, they rarely last that long in my house!
Freezing
This Mini Mince Pies with Star Topping Recipe freezes really well. I freeze them after baking and cooling, placing them in a single layer on a baking sheet before transferring them to a freezer bag. When you want a quick treat, just pop them straight from freezer to oven to warm through.
Reheating
To reheat, I pop the pies in a preheated oven at 180°C (160°C fan) for about 10 minutes. This brings back the crispness of the pastry and warms the mincemeat perfectly. Avoid microwaving if you can—it tends to make the pastry soggy.
FAQs
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Can I make the pastry ahead of time?
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 and can result in even flakier pastry when you bake the pies the next day.
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What if I don’t have a star-shaped cutter?
No worries! You can use small cookie cutters in other shapes or even cut stars freehand with a knife—the charming imperfection makes them even more special.
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Can I substitute mincemeat with something else?
Sure thing! If you want to mix it up, try filling the pies with jam, fresh fruit, or even sweetened cream cheese for a different twist on this classic.
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How do I prevent the pastry from getting soggy?
Using cold butter and limiting the amount of water in the dough helps. Also, avoid overfilling the pies with mincemeat and bake them immediately once assembled for the best texture.
Final Thoughts
This Mini Mince Pies with Star Topping Recipe holds a special place in my kitchen, especially during the holidays when everyone’s looking for a little comfort and festive cheer. I used to struggle with pastry until I found this simple method that yields flaky, buttery crusts every time. It brings people together—whether you’re sharing stories over the oven or sneaking a warm pie when no one’s looking. Give it a try, and I promise you’ll see why these mini pies always steal the spotlight. Baking these is like wrapping up a little holiday joy you can hold in your hand.
Print
Mini Mince Pies with Star Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 mini mince pies
- Category: Baking
- Method: Baking
- Cuisine: British
Description
These Easy Peasy Mini Mince Pies are a delightful festive treat, featuring buttery, crumbly pastry filled with sweet and spiced mincemeat. Perfectly sized as bite-sized delights, these homemade pies are fun to make, especially with kids, and are ideal for holiday gatherings. The star-shaped pastry tops add a charming touch, and they can be enjoyed warm or cold, plain or with cream or custard.
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 your equipment and preheat oven: Grease the holes of 2 cupcake trays (24 holes total) with butter using baking paper, then preheat the oven to 220°C / 200°C fan / gas mark 7 / 425°F.
- Make the pastry base: Place the flour in a bowl and add the cold butter cubes. Rub the butter and flour together with your fingers until the mixture resembles breadcrumbs.
- Add water to bind the dough: Stir in one tablespoon of cold water at a time, mixing thoroughly after each addition, until the mixture just starts to come together—usually after 6-8 tablespoons. Avoid adding too much water.
- Form the dough ball: Once the pastry begins to come together, stop adding water and knead the mixture gently with your hands to form a ball of dough.
- Roll out the pastry: Lightly flour your work surface and roll out the dough as thinly as possible. You may find it easier to split the dough into two balls and roll them separately depending on your surface size.
- Cut and fill pastry bases: Using a circle-shaped cutter, cut out 24 circles and place each into the greased holes of the cupcake trays. Spoon 1 teaspoon of mincemeat into the center of each pastry circle.
- Make and add star tops: Gather the leftover pastry, roll it into a ball, and roll thinly again. Cut out 24 stars with a star-shaped cutter. Place one star on top of each filled mince pie, pressing gently to adhere.
- Brush with milk: Using a pastry brush, lightly brush the tops with milk to help the pastry brown nicely during baking.
- Bake the mince pies: Place the cupcake trays in the preheated oven and bake for 15-20 minutes until the pastry is golden and the filling is bubbling.
- Cool and remove: Remove the pies from the oven and carefully lever them out of the cupcake tins with a dessert spoon onto a wire rack to cool. Be cautious as they will be very hot.
- Dust with icing sugar: While still warm, sift icing sugar evenly over the mince pies using a sieve or dredger.
- Serve and store: Enjoy your mince pies warm or cold, alone or with cream or custard. Once completely cooled, store any leftovers in an airtight container or cake tin. They freeze well for future enjoyment.
Notes
- These star-topped mini mince pies are not only delicious but also very easy to make, making them a wonderful activity to do with children.
- The pies freeze beautifully, allowing you to enjoy homemade mincemeat treats anytime.
- Be careful not to add too much cold water when forming the pastry to keep it flaky and crumbly.
- If you prefer, you can sieve the flour before use, but it’s optional.
- Use a dessert spoon to safely lever the pies out of the tins after baking to avoid burning your hands.
Nutrition
- Serving Size: 1 mini 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
