Easy mince pie recipe for kids
It wouldn’t be Christmas without mince pies. This easy mince pie recipe for kids is so simple and so much tastier than shop bought ones.
This easy mince pie recipe is perfect for kids. I never feel more Christmasy than when I’m tucking into a mince pie. It really wouldn’t be Christmas without them. So far this year we’ve made about 4 batches and I think there is probably time for some more!
It’s definitely worth the effort making your own mince pies – nothing beats the taste and texture of a homemade mince pie. I think they’re so much nicer than the ones you find in the supermarket.
What pastry are mince pies made from?
Mince pies are traditionally made from shortcrust pastry (although you can try puff pastry for different twist on mince pies). Don’t be put off making your own shortcrust pastry, it’s not as hard as you think, although you can also use shop bought shortcrust pastry if you’re short on time.
What is mincemeat?
Mincemeat is the traditional filling in mince pies. It usually contains dried and candied fruit, some festive spices and some suet (or a vegetable shortening), all soaked in brandy or another spirit. In the past mincemeat did contain meat, but it hasn’t (with the exception of the suet) for a few Centuries.
We use a jar of mincemeat and sometimes add some extra sultanas or chopped apple, but you could make your own entirely from scratch. If you want to make your own, try this recipe from BBC Good Food.
How long do mince pies last?
If you store your mince pies in an air tight container they should keep for around a week (if they last that long – they don’t in our house!)
Baked mince pies can also be frozen. If you wrap them well in cling film then pop them in a freezer bag, they’ll freeze for a few months.
How can kids help make these mince pies?
This recipe is so easy, kids can really get their hands busy and help to make it. If you’re making your own pastry, your kids can help measure out the ingredients and get their fingers messy rubbing it all together. If you’re using shop bought pastry, you can get your kids to help roll it out and cut out the pastry pie containers.
Even very little children can help fill the pies up with mincemeat, add the pastry topping and give them an egg wash.
There really are a lot of steps for children to get involved in, making these lovely traditional Christmas bake.
Other festive recipes
If you liked this recipe and have more leftover mincemeat to use up, you’ll love these other recipes
Mincemeat loaf cake
Puff pastry mince pies
Mincemeat palmiers
Mincemeat muffins
Mincemeat flapjacks
Mincemeat pinwheels
Useful equipment
You might need the following baking tools/gadgets to make these easy mince pies
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Rolling pin
Muffin tin
Pastry brush
Wire rack
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Difficulty: A wee bit harder
Time: 45 minutes + 15 minutes baking
Serves: makes 24
Ingredients
375g (3 cups) plain flour
260g (1 1/6 cups) unsalted butter, softened
125g (1 cup + 2 tbsp) caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing
800g jar mincemeat
How to make easy mince pies
Make the shortcrust pastry
Get your toddler to weigh the flour (375g) out and put it in a large mixing bowl. Measure the butter (260g) and cut into small pieces before adding to your bowl.
Rub together until it looks like breadcrumbs.
Get your child to measure the sugar (125g) and add to the bowl. Crack the egg into the bowl.
Mix everything until it’s coming together then tip out onto a lightly floured surface. Fold until the pastry comes together – try not to over mix, as soon as it happily forms a ball you’re done. Wrap the pastry up in cling film and pop it in the fridge for 15+ minutes or so.
Pre-heat your oven to 220C / 200C fan / 425F and grease a muffin tray (we just a spray of oil).
Make your mince pies
Lightly flour your work surface then get your toddler to help you roll the pastry out to 3mm thick.
When you’re rolling it out, be sure to turn it 90 degrees between turns – it helps to stop it sticking to your work surface, and also ensures you get an even thickness. If you need to add a little extra flour underneath when you turn it. When it gets a bit bigger, roll it round your rolling pin before rotating it to stop it tearing.
Use a round cutter (about 10cm) to cut out 24 bases and place them gently into muffin trays. To get the pastry right down into the base of each tin hole, use a little bit of rolled up pastry. This will push it down, without poking a hole in it.
Get your kids to put a tbsp or so of mincemeat into each base.
Re-roll the pastry and either use another round cutter to cut some lids (7cm) or if you have stars like we do use them. I prefer using stars as they look nice and Christmassy and I also think it’s a nicer ratio of mince pie meat to pastry.
Get your toddler to crack an egg into a small dish. If you are using a full lid brush the edges of your mince pies with a little egg before placing the lids on and pressing them down to seal. You don’t need to worry about the egg at this point if you are using stars.
Use the egg to glaze the tops of the mince pies. If you are using a full lid, cut little slits in the middle.
Bake your easy mince pies
Bake them for 15-20 minutes. They’re ready when they are golden brown and bubbling.
Remove your tray from the oven. Cool the mince pies on a wire rack for a minute or two before removing them from the tray and putting them on a wire rack to cool completely. I find it easier to remove the mince pies from the muffin tray before while they’re still a little bit hot.
Easy mince pies
Ingredients
- 375 g plain flour
- 260 g unsalted butter softened
- 125 g caster sugar plus extra for sprinkling
- 1 large egg plus 1 beaten egg for glazing
- 800 g jar mincemeat
Instructions
- Make the pastry
- Weigh the flour out and put it in a large mixing bowl. Measure the butter and cut into small peices before adding to your bowl. Rub together until it looks like breadcrumbs.
- Measure the sugar and add to the bowl. Crack the egg into the bowl.
- Mix everything until it’s coming together then tip out onto a lightly floured surface. Fold until the pastry comes together – try not to over mix, as soon as it happily forms a ball you’re done. Wrap the pastry up in cling film and pop it in the fridge for 15+ minutes or so.
- Pre-heat the oven to 220C/200 fan.
- Make your mince pies
- Lightly flour your work surface then roll the pastry out to 3mm thick.
- Use a round cutter (about 10cm) to cut out 24 bases and place them gently into muffin trays. Put a tbsp or so of mincemeat into each base.
- Re-roll the pastry and either use another round cutter to cut some lids (7cm) or if you have stars like we do use them.
- Crack an egg into a small dish. If you are using a full lid brush the edges of your mince pies with a little egg before placing the lids on and pressing them down to seal. You don’t need to worry about the egg at this point if you are using stars.
- Use the egg to glaze the tops of the mince pies. If you are using a full lid, cut little slits in the middle.
- Bake your mince pies
- Bake them for 15-20 minutes. They’re ready when they are golden brown and bubbling.
- Remove your tray from the oven. Cool the mince pies on a wire rack. I find it easier to remove the mince pies from the muffin tray before while they’re still hot.
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Similar recipes
If you liked these easy mince pies you’ll love our mincemeat palmiers, our puff pastry mince pies and our other fun festive bakes for kids.
Kat (The Baking Explorer) says
These are such cute little mince pies!
cookingwithmykids says
Thanks. The little star on top makes them feel particularly festive!