These mince pies are quick and easy to prepare. The buttery sweet shortcrust pastry is made from scratch in the Thermomix, while the filling is kept simple with Robertson's fruit mince.
I like to make these in a small patty tin - it gives you dainty bite-sized mince pies that are perfect for sharing.
Even in the middle of a Melbourne summer, a tray of warm homemade mince pies is always welcome. Served with cream, brandy custard or simply on their own, they're the ultimate Christmas treat.
My Thermomix traditional shortbread is another good recipe to add to the Christmas baking list. It's buttery and soft, and easy to make ahead alongside the mince pies.
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Why You'll Love This Recipe
- Simple to make with just 4 ingredients and no fancy pastry skills required.
- Perfect for gifting or taking along to a Christmas party.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - also known as all-purpose flour.
- Unsalted butter - use chilled unsalted butter.
- Icing sugar - adds a hint of sweetness. See my tips on making icing sugar in the Thermomix if you'd like to make your own.
- Ice cold water - essential for bringing the dough together without melting the butter.
- Fruit mince - I always use Robertson's, but you can easily make your own using a Thermomix recipe if you prefer.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Place the flour, butter and icing sugar into the Thermomix bowl. Mix for 10 sec/speed 6, until crumbly. Add the chilled water and knead for 1 min/dough setting, until the pastry just comes together.
- Shape into a disc, wrap in clingfilm and place in the fridge for 15-30 minutes to chill.
- Lightly grease a 12-hole patty tin. I use one that measures 5.5cm x 1.5cm.
- Using a round cutter, cut out 12 circles of pastry and gently press them into the prepared patty tin, ensuring they sit neatly against the sides.
- Spoon 2 teaspoons of fruit mince into each pastry case, filling them almost to the top but not overflowing.
- Cut small stars from the remaining pastry and place one on top of each pie.
- Bake in the oven until the pastry is golden.
- Leave to cool then dust with icing sugar before serving.
Mince Pie Tips
- Ensure the butter and water for the pastry are well chilled - this keeps the pastry light, flaky, and easier to handle.
- Rolling the pastry - if it starts to soften while rolling, pop it back in the fridge for a few minutes.
- Avoid overfilling - too much fruit mince can bubble over.
Storage
Store the mince pies in an airtight container at room temperature for up to 5 days. If it is hot where you are, store them in the fridge.
Cooked mince pies can be frozen for up to 3 months. Cool completely before placing in an airtight container. Reheat in the oven at 160°C for 5-10 minutes or the microwave for about 10 seconds, until just warm.
Common Questions
Yes, the pastry can be made up to 2 days in advance and stored in the fridge. Let it soften slightly before rolling.
Yes, shortcrust pastry from the supermarket works well if you're short on time.
📖 Recipe
Thermomix Mince Pies
Ingredients
For the Sweet Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter chilled and cut in cubes
- 30 g icing sugar
- 50 g chilled water
For the Filling
- 24 teaspoons fruit mince
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Lightly grease a 12-hole patty tin. See the recipe post for the one I use.
- Place the flour, butter and icing sugar into the Thermomix bowl. Mix for 10 sec/speed 6, until crumbly.
- Add the chilled water and knead for 1 min/dough setting, until the pastry comes together.
- Turn onto a lightly floured surface. Shape into a ball, then press down into a disc. Wrap in plastic wrap and place in the fridge for 15-30 minutes to chill.
- Roll the pastry between two sheets of baking paper until it's 3mm thick. Using a round cutter, cut 12 bases and press them gently into the patty tin.
- Fill each case with 2 teaspoons of fruit mince. Cut stars from the remaining pastry and place on top.
- Bake for 15-18 minutes or until golden.
- Cool in the tin for a few minutes, then transfer to a wire rack. Dust with icing sugar to serve.
Stevie Smith says
Excellent. Easy to make. Thanks.