I absolutely love baking during the holidays, and mince pies are one of those treats that just make everything feel cozy and cheerful. But I know the traditional version can feel a little tricky or heavy so I’ve created a much easier and healthier version with just 5 main ingredients and a few spices.

Even if you’ve never baked before, don’t worry this recipe is great for beginners. We use a ready-made shortcrust pastry, lots of apples and dried fruit, and just a touch of spice. The best part? These pies look fancy but are super simple to make. Let’s get baking!

Method (In Depth)

Make the Filling

To begin, take your apples and chop them into very small cubes this helps them cook quickly and evenly. In a small saucepan over medium-low heat, combine the chopped apples with the dried fruit mix, the zest of one orange, and juice from half the orange. Add in 1 tablespoon of cinnamon and ½ teaspoon of gingerbread spice mix (or extra cinnamon if you don’t have the spice mix). Let the mixture cook slowly, stirring occasionally. As it cooks, the fruits will soften and release their juices. Keep it on the heat until all the liquid has completely evaporated, and the mixture looks thick, sticky, and smells amazing. This step adds depth to the flavor and prevents soggy pies later.

Blend and Stir

Once the mixture is cooked and has cooled slightly, use a hand blender or potato masher to blend about half of the fruit mixture. This creates a nice balance between a chunky and smooth filling, which makes each bite more interesting. After blending, stir everything back together until evenly mixed. Now, add the toasted and chopped almonds into the mixture and stir well to combine. These give a lovely crunch and nutty flavor.

Prepare the Pastry

On a clean surface, roll out your shortcrust pastry sheet. Use a cup or glass that’s slightly bigger than the holes in your muffin tin to cut out circles. These pastry rounds will form the base of each mini pie. Gently press each circle into a muffin tin hole, shaping them like tiny pie crusts. Then, use a star-shaped cookie cutter to make decorative tops from the leftover pastry. These stars will be placed on top of the filling later, giving your pies a classic holiday look.

Blind Bake the Shells

Before adding the filling, it’s important to blind bake the pastry so the bottoms stay crisp. To do this, place a muffin liner or small piece of parchment paper inside each pastry cup. Fill them with baking beans or uncooked rice this keeps the pastry from puffing up while baking. Bake the filled shells at 150°C (300°F) for 25 minutes. After that, carefully remove the liners and beans, and bake the empty shells for another 5 minutes at 180°C (350°F). This second bake gives them a nice golden color and a firm crust.

Fill and Finish

Once the pastry cups have cooled slightly, spoon about 2 tablespoons of the fruit and nut filling into each one. Gently press the mixture down to make it level. Next, take your pastry stars and place one on top of each filled cup. This step adds a lovely festive touch and helps the pies look as good as they taste. Return the tray to the oven and bake at 180°C (350°F) for 17 minutes, or until the pastry stars are golden and crisp.

Final Touch

After baking, let the mince pies cool in the tin for a few minutes, then transfer them to a wire rack. If you want to make them look extra pretty, dust the tops with icing sugar just before serving. This little snowy touch makes them feel even more magical!

Necessary Tools

Chopping board + knife
Small saucepan
Wooden spoon
Hand blender or potato masher
Muffin tin
Baking beans (or uncooked rice)
Cup or glass for cutting pastry circles
Star-shaped cookie cutter
Oven